recipe reviews for:

Asparagus Soup in Seconds

“Hands down, the easiest, quickest, most delicious asparagus soup. Just add a can of blended asparagus to a can of chicken broth, a little salt and pepper, and you have a wonderful accompaniment to any meal, or even as a main course since it is hard to put down! A little milk and butter are included in this recipe for added richness, but it can definitely stand on it's own without them.”

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Reviewed: Nov. 10, 2009

so easy and such a refreshing departure from steamed asparagus.

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Erin

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Austin, Texas, USA

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Reviewed: Jul. 14, 2009

Fantastic! I used the Lactaid version, and my parents scarf the whole thing down every time I make it for them! (I can't eat this right now, but I'm greatly looking forward to the day I can!)

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JOEDACABBIE

Cooking Level: Intermediate

Living In: Middletown, New York, USA

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Reviewed: Apr. 1, 2009

This was pretty good, very low in fat, inexpensive to make, and quick. It was just a tad too high in sodium cause of all the canned food and it had a little too much of a canned food taste. But this is a great recipe when if you are home alone and have lots of work to can't spend time cooking. I believe it is 1 serving for 1 person, or maybe I need help with portion control!

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Morenasa72

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Feb. 25, 2008

Really good! Much better than I was expecting, actually, considering the simplicity of the ingredients. I only used 1 cup chicken broth and mixed in some salt, pepper, and dill - YUM.

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tonirenee

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Reviewed: Jan. 16, 2008

I crave this stuff - I used only half the broth and added a tablespoon of dried green onions and I was on my way to heaven!

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debosoho

Cooking Level: Expert

Home Town: Sulphur, Louisiana, USA

Living In: South Houston, Texas, USA

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Reviewed: Sep. 16, 2007

Very easy and delicious recipe. I just added 1/4 tsp. garlic powder, 1/4 tsp of onion powder and 1/8 tsp salt. I used 1/2 cup of milk and 1/2 cup of chicken broth and a little olive oil instead of butter. I garnished it with chopped fresh chives on top. You might want to double the recipe. It just yields exactly 4 servings.

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Reviewer:

Ana

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Reviewed: Jun. 8, 2007

I made this soup using frozen organic asparagus spears and two chicken bouillon cubes instead of the canned soup. Omitted the salt, but it still ended up being too salty from the bullion. I liked the recipe, but it didn't wow me. I would give it a 3 for taste and a 5 for convenience.

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Reviewer:

DaraFG

Cooking Level: Beginning

Living In: Boston, Massachusetts, USA

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Reviewed: Apr. 14, 2007

This is an awesome recipe! I love Cream of Asparagus soup and now I can have it in seconds!

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2 users found this review helpful

Reviewer:

PAULA WOOD

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Reviewed: Mar. 12, 2007

Many times have I whipped up a batch of this simple, yet surprisingly elegant soup. Mostly I like to eat it as a "pick me up" on days when I am feeling low.

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Reviewer:

squawk93

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Feb. 25, 2007

simply the best!

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fillbrandt

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Reviewed: Jan. 18, 2007

This was awful. It smelled terrible and was a sickly shade of green. I made it with the optional milk and butter and, even then, it was WAY too thin to be a standalone soup. I think that our leftovers (there were PLENTY) will be used as the cooking liquid for rice or something.

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Mrs. Michael Ramey

Cooking Level: Intermediate

Home Town: Dinwiddie, Virginia, USA

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Reviewed: Jan. 10, 2007

This was really easy but it tasted like canned soup.

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MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Oct. 8, 2006

I reduced the broth down by about 1/3 before adding everything else - I used low sodium chicken broth. Then top with a little fresh lemon juice at the end.

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DASKDS

Cooking Level: Intermediate

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Reviewed: Jul. 22, 2006

Very good and very fast! Instead of the chicken broth, I added two small chicken bouillon cubes and 1/2 cup of water. (I omitted the salt because of the bouillon.) In addition, I included the optional milk and butter. To make the soup more hearty, I stirred in 1/2 cup of instant rice and simmered it in the soup for 10 minutes. For a delicious garnish, I topped it with a tablespoon of light sour cream. Fantastic results! Even my kids loved it!

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GRITS:Girl Raised In The South

Cooking Level: Expert

Living In: Birmingham, Alabama, USA

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Reviewed: Jan. 30, 2006

Dh & I loved it! Now if only I could figure out how to get my microwave to blend so I don't have to dig out the blender. hmm...

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Mai S.

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Reviewed: Jan. 5, 2006

great recipe! and very quick. will definitely make this again.

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beginningcook

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Reviewed: Oct. 25, 2005

I give this 5 stars for simplicity, and 4 stars for taste. I perfer a thicker soup, so next time I do this I will use two cans of asparagus. I used whole milk to give it a creamier texture. So easy!

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4 users found this review helpful

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Jun. 23, 2005

Thank you for an easy way to have asparagus soup! I'm the only one who eats it, and the other way isn't worth the trouble for just me. I used only a splash of ck broth, due to comments regarding the thinness, and also stirred in some sour cream to give it extra creaminess. I borrowed a couple other ideas for extra flavor, and added splashes of lemon juice and soy cauce, plus sprinkled in a little dill weed and onion salt. This was an easy fix to a major craving!

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KIMBERLY KAY

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Reviewed: May 11, 2005

Really easy to do-- I doubled the recipe and sauteed some onions and added it to the asparagus mix-- instead of using a food processer I used one of those nifty immersion blenders-- Added a lot of garlic powder and also added some boiled orzo-- used skim instead of regular milk-- This recipe was a good "jumping off" point to create new recipes

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SHNICKYY

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Reviewed: Apr. 26, 2005

Wow! I wasn't expecting this to be as good as it is. The only thing I added was a thin ring of yellow onion, diced and pureed with asparagus. Very, very good.

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