Reviewed: Feb. 7, 2009

so good. I made it one night for dinner with some multi-grain bread to dip into the soup. My husband and I loved it so much that we ate it all that night and next day for lunch then I had to make it again 2 nights later. I did use heavy cream instead of milk.

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Reviewer:

Jobi

Cooking Level: Beginning

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Reviewed: Mar. 28, 2008

This soup was delicious! I added a few cloves of garlic and used half and half instead of milk. Defiantly going to make this on a regular basis. Thank you!

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Reviewer:

Melanie Grace

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Reviewed: Mar. 25, 2007

This was a lovely, fresh, springtime soup. I prepared exactly as directed, with the exceptions of a little more pepper and some salt. I used low sodium chicken stock. I considered adding some herbs, but the asparagus premeates the broth and it's not necessary. I did use 1 cup heavy cream in place of the milk. Excellent submission, thanks!

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Reviewer:

GOURMET631

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Mar. 21, 2007

This is the second time I've made this superb soup. The only thing I change is the milk. I use heavy cream. My husband just loves this soup. You must try!!!

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