Reviewed: Apr. 3, 2002

This soup was excellent. It was not too salty. I did not puree the whole soup, left some asparagus chunks in the soup. Very delicios. I will make it again verysoon

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IRMI

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Reviewed: Apr. 2, 2002

I love this soup. However, after reading everyone's remarks about the soup being too salty, I changed things a bit. I used low sodium chicken broth and one chicken bouillan cube. I tasted the soup after pureeing it and I ended up adding the soy sauce because it was not salty enough! I didn't add the half-n-half because it tasted great without the extra fat. I will definitely make this again.

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ALISSAKS

Cooking Level: Expert

Home Town: Melrose, Massachusetts, USA

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Reviewed: Apr. 1, 2002

Received Raves from entire family..

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FPETERS

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Reviewed: Mar. 22, 2002

Very yummy! Just like a restaurant's in California that I used to eat at all the time when I lived there and now that I don't live there I crave it, so this satisfied my craving :) ! I didn't add the bouillon (I think that makes things too salty) or the potato & didn't have half & half so I just used a little bit of milk, it was creamy enough anyway without using too much. Very, very good! I will be making again!

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sundrops

Home Town: Marble Falls, Texas, USA

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Reviewed: Mar. 16, 2002

This soup was extremely salty! And this is coming from someone who generally likes salty foods. I even used low-sodium soy sauce. I did scale it down from 6 servings to 2, so maybe my measuring was off. I may try again, possibly omitting the boullion powder.

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YASAMIN

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Reviewed: Mar. 1, 2002

I was completely impressesed with the soup. The kids and my boyfriend loved it. They said it was better then in a gormet restraunt. I would make this soup over and over again. Must try this soup.

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JDORNICK

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Reviewed: Feb. 25, 2002

I enjoyed this soup, although it was a little to salty for me too. I also used half and half olive oil and butter instead of margarine. Next time I will cut back on the boullion amount. Thanks for the recipe!

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Sindie1000

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Seville, Ohio, USA

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Reviewed: Jan. 28, 2002

Great flavor. I bought an extra pound of asparagus, one small potato,and added to the soup to make it a little chunky. Wonderful with crusty Italian or French bread. Very excellent flavor.

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MOONMARTENS

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Reviewed: Jan. 3, 2002

The best asparagus soup I've tasted!

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DONNA MCMULLEN

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Reviewed: Dec. 13, 2001

The best! I used butter/olive oil, fresh chicken stock (omitting the bullion powder) - after I finished pureeing it in the blender, I didn't even need to add the cream! Very and clean tasting soup - save some tiny spear tips to garnish on top. Try this, you will love it!

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JANE_50

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Reviewed: Dec. 8, 2001

A most delicious soup. Serve it with a loaf of french bread, you'll need it to clean the bowl with!

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SCOOTERQCD

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Reviewed: Nov. 15, 2001

I made this with leftover asparagus (the tips were used for another recipe), and it was great! We used mocha mix because we could not have dairy, and it worked just fine!

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SPIDRPRNCS

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Reviewed: Oct. 29, 2001

This is a great soup. Easy to make and really tasty on a chilly day. Reserve a few of cooked asparagus spears to garnish for a great presentation.

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TODDWILSON123

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Reviewed: Sep. 17, 2001

I loved this soup. I did not use the potato but it was still delicious. I will definately serve to guests... A definite keeper!

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MONIQUEMB

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Reviewed: Sep. 16, 2001

This turned out to be a soup that I was serving as an apetizer and I had so many bowls of it that I could hardly eat the entree! Really good recipe and fairly easy to make. A good recipe to consider for cold winter days. I did find it a bit salty and will probably back off the bullion a bit when I make it again, but the rest of my dining guests found it to be just perfect.

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ROBGRAHAM

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Reviewed: Sep. 14, 2001

Excellent recipe! I used 2 tablespoons of olive oil and 2 tablespoons of butter instead of margarine. Cooked and pureed the soup in the morning. Before serving for dinner, I added fat free half & half, soy, and the ground peppers. It's a winner.

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ELW

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Reviewed: Aug. 23, 2001

VERY VERY GOOD! We are not a big fan of asparagus so I was leery - boy am I glad we tried it! It is salty so next time I'll use low sodium chicken broth - no way would I take anything out! We had a crusty bread that was just perfect with it!

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Luvs2Cook!

Cooking Level: Expert

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Reviewed: Jun. 7, 2001

I was very disappointed, I won't be making it again and I love Asparagus! To be fair to the recipe, Florida does not get the best quality Asparagus, so maybe fresh snapped would have improved the flavor.

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