The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 7, 2012
So Good my kids and co-workers keep asking when I'm going to make more.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 28, 2012
all i changed was i didn't have cream so i used condened milk and i added the cheese in at the end of cooking about a half cup stired in. the whole family loved it ; )
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 25, 2012
OMG this is so good! I doubled the recipe. Did everything as written only I used less bacon and I didnt have the full amount of whipping cream so i had to replace some with milk. It did not hinder it at all, it was still delicious. Someone said to puree the vegis but we love asparagus so we used big chunks. I used 9 bouillon cube instead of powder because it was all i had. (because i doubled the recipe) YUMMY! Thanks.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 27, 2012
My husband made this recipe exactly as it is written. Loved it and will make it again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 17, 2012
I used half and half and came out fine, I also ran it through the blinder. Omited the bacon and cheese. We loved it.
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Cooking Level: Beginning

Home Town: Vancouver, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 17, 2011
Perfect just the way it is. So easy. My family loved it. I did put all the bacon directly in the soup and just used the cheese for the garnish. Will make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 16, 2011
This was really tasty. I basically used all the ingredients from this recipe, but altered the prep a bit. For instance, I sauteed the asparagus (not sure exactly how much I had - I started with a huge bunch from Sam's that I had already taken from once), onion and celery in 5.5 TBS of butter. I just think sauteed veggies taste better. At first, I had set the tips aside as suggested on another recipe for garnish at the end, then just decided to throw them all in. I think next time I'll saute them for a few, then set them aside to top individual bowls. Anyway, after cooking veggies til tender, I used my stick blender to cream it all. Then I added the flour, milk and cream mixture. As I was pouring it in, I thought I probably didn't need to do this as the blending made it pretty thick on its own, but I was already committed. You could probably skip it without doing any damage. Wound up adding more pepper to my bowl and a couple of splashes of Tabasco, ate it with some fresh, buttered French bread and it was heavenly. Bacon and cheese are always good adds. Wish I had remembered to add a little garlic per other reviews, but it was still pretty darned tasty.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 10, 2011
Made it twice. Second time,No bacon.Alway's peel asper, and celery.(Sorry for the pun. No string's ) I saute the onion's in a little marg. Top Asper's blanch or boil top's to taste.Add top's and Cheese before serving ! Was terrific !!
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Cooking Level: Intermediate

Living In: New Port Richey, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 3, 2011
Went over well with the whole picky family. I forgot the bacon and was chided for it by my pork-loving family, which it needs if you use the "full-fat" version. A great way to get more veggies into the kids (and husbands)! Tasted it before adding the milk/flour mixture, and tasted good without it. Maybe chill a sans milk/flour variation for summer soup?
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Cooking Level: Intermediate

Home Town: Lansing, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 1, 2011
I made this soup in the crock pot. I used 1 lb of asparagus and four cups of veggie broth instead of the bullion and water. I also used 1 cup of fat free 1/2 and 1/2 with 3/4 cups milk and added the cheese in instead of using it as garnish. This turned out very creamy and delicious. The trick is not to put the 1/2 and 1/2 and milk mixture in until after the veggies are cooked (about 5 to 6 hours on high). Then add milk mixture and let cook on low for about 30 minutes. Add the cheese just before serving.
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Cooking Level: Intermediate

Home Town: Jackson, Michigan, USA
Living In: Brandon, Florida, USA

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