Reviewed: Oct. 15, 2008

I doubled this recipe and it turned out excellent. I omitted the soy sauce because I didn't have any. This soup is excellent. Sure to become one of my family cold weather favourites.

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Jolene J.

Cooking Level: Expert

Home Town: Las Vegas, Nevada, USA

Living In: Glendale, California, USA

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Reviewed: Oct. 7, 2008

This soup is incredible!! I did changed one item. I used chicken both only, no water. I could crave this soup!! wow!

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Savta Sinda

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Reviewed: Oct. 6, 2008

Awesome recipe that even my kids enjoyed. One change I made was I put 2 cans of chicken broth with 2 cups of water and then used 2 TB of chicken bouillon granules. After pureeing the soup, it's a good idea to strain it to remove the stringy pieces that do not puree. I also saved the tips and section close to the tips (cooked in the microwave) to add to the pureed soup to give it some texture.

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ERIS38

Cooking Level: Expert

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Reviewed: Sep. 25, 2008

Tasted very good, I added too much liquids to mine so it had more of a soup consistency then a cream but that's all right with me, just means more of a good thing!

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Windy

Cooking Level: Intermediate

Living In: Longueuil, Quebec, Canada

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Reviewed: Jul. 22, 2008

Exceptional Recipe! I read the comments and was going to adhere to the recipe despite what I read but then I too realized that the amount of boullion powder was just too much. I used one tablespoon and was very impressed with the flavor. I didn't make any other changes. My husband said this one was surely a keeper.

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Raptor

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Reviewed: Jul. 10, 2008

Delish! Really good soup...I hummed and hawed about the puree thing, and in the end decided to do it, and I'm glad I did. It took no time at all in my blender, and the smooth texture is fantastic. I added minced garlic to simmer, 3 potatoes rather than just the one called for...and I thought that chicken broth AND chicken boullion was unneccessary, so I stuck with 5 cups water 5 tbsp boullion, and it worked out well. Not too salty, but I didn't add soya sauce either, which I think only adds more salt. Great creamy soup, I'll freeze some for the autumn months! Thanks for the post!

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Kimberly

Cooking Level: Intermediate

Home Town: High Prairie, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: May 14, 2008

Awesome recipe. I pureed all the soup but there was still very small bites of asparagus that made it perfect. The potatoes with it was wonderful and I used more than 1. My teenager took it to school the next day and my 6 year old took several bites but decided she didn't like it. Everyone else did and will make again. I might have to try growing some asparagus just for this recipe.

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Debbie Nifong

Cooking Level: Intermediate

Home Town: Winston Salem, North Carolina, USA

Living In: Clemmons, North Carolina, USA

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Reviewed: May 9, 2008

I have made this several times and it's always a hit. It's very easy to make. I try to reduce the sodium by reducing the chicken broth and soy sauce or substituting low sodium versions of both. It has the same great taste. You'll love the soup!

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Angel

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Reviewed: May 7, 2008

This soup is amazing. My family thought it was amazing. My family ate the soup with crackers. I did make a few changes to the recipe. I have a big family so i had to double the recipe but if your not doubling the recipe... use 2 tbsp. olive oil and 2 tbsp. butter. 1 medium onion, 3 stalks of celery, 3tbsp. flour. 5 cups of water with 3 cubes chicken bouillon and 1 tsp. vegeta. 2 medium sized potatoes. 2 cloves garlic minced. 1 pound asparagus and 3/4 cup milk instead of cream. I didn't add soy sauce, and i only added 1/2 tsp black pepper. Turned out amazing:)

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Anna

Cooking Level: Expert

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Reviewed: Apr. 16, 2008

This is amazing soup! My daughter rated it 10/10. I made a couple of changes. I used leeks instead of onions, organic chicken stock (4 cups) and light cream. Absolutely delicious!!

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emily

Cooking Level: Intermediate

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Reviewed: Apr. 8, 2008

Awesome recipe... Final product was phenomenal!

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Britta Albright

Cooking Level: Intermediate

Living In: Duncansville, Pennsylvania, USA

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Reviewed: Apr. 8, 2008

Very, very nice soup. Followed recipe with minor change - 1/2 whipping cream with 1/2 skim milk (all I had). Soooo much better than canned soup. Will do again. Dollop of sour cream on top would have been nice.

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Ron

Cooking Level: Intermediate

Living In: Saint-Lazare, Quebec, Canada

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Reviewed: Mar. 28, 2008

Great recipe! My baby just discovered the world of crawling so you can imagine, I have little time to cook! This was a fast, easy, GREAT recipe. We are a salt family so we needed to add a little extra. Used whole milk instead of half n half because it was all we had. Will probably use it again. Soup turned out not to think but not to runny.

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Magees

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Reviewed: Mar. 11, 2008

OMG best asparagus soup i've ever had! I think I might have blended it a little too much, next time i'll blend less so it's a lil chunky.

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Agilipuppy

Cooking Level: Expert

Home Town: Wheaton, Illinois, USA

Living In: Big Rock, Illinois, USA

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Reviewed: Mar. 5, 2008

Delicious veggie soup. Since I used cream of celery, it tasted like celery. Changes: olive oil instead of mararine 6 celery stalks 6 cups water 1 can cream of celery soup 2 cubes beef bullion sweet potato instead of regular Eliminated half-and-half

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summer

Cooking Level: Intermediate

Home Town: Palo Alto, California, USA

Living In: San Francisco, California, USA

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Reviewed: Feb. 26, 2008

This soup was very easy to make, I did make some substitutions since my in-laws have health issues, also just wanted you to know my soon to be ex-husband had 2 bowls of it and he doesn't even like asparagus!!!

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BlondeRancher

Cooking Level: Expert

Home Town: Mariposa, California, USA

Living In: Oroville, California, USA

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Reviewed: Feb. 19, 2008

This is a very tasty soup that is not too hard to make. At least for a rookie like me, I think more time should be allotted because you have to blend the soup after boiling it. This can be a challenge with very hot soup swirling around in plastic, so it we be wise to cool it first, which adds time.

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POPE411

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Reviewed: Jan. 31, 2008

Great flavor. Even the seven year old loved it. Followed the recipe to a t. I wouldn't change a thing !

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lons65

Cooking Level: Intermediate

Living In: Pike Creek, Delaware, USA

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Reviewed: Jan. 29, 2008

Fantastic and simple! I didn't read other reviews until I'd already started cooking ~ used all the bouillon ~ so I used two potatoes to help curb the salt. I also substituted evaporated milk to reduce fat. Reserved asparagus tips for "bite". Sprinkled fresh parmesan at table. Wonderful!

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JDANT10

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Reviewed: Dec. 12, 2007

Totally awsome soup, the only thing I would do is use low sodium chicken bouillon powder, the salt was a little overwhelming if you had a meal sized bowl.

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SIGEP93

Cooking Level: Intermediate

Home Town: La Porte, Indiana, USA

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Cream of Asparagus Soup I

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