Reviewed: Oct. 5, 2006

One of the best Asparagus soups I ever tasted.

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Reviewed: Sep. 28, 2006

Great Fall Soup!! Had friends over and they loved it! I used 6 small red potatoes and wished I would have used more. I would have liked to have more chunks, but it was still very good!

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LindsayParslow

Cooking Level: Beginning

Home Town: Rochester, New York, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Sep. 22, 2006

Wonderful recipe! Just a few small changes- I used fat-free half and half (unfortunately, I was dieting at the time, but it didn't hinder the taste or texture at all!) and reserved pieces of asparagus (not just tips) to add to the texture. Like others, I like some "chunks" in my soup. A keeper!

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crackedglass

Cooking Level: Expert

Home Town: Tecumseh, Nebraska, USA

Living In: Arvada, Colorado, USA

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Reviewed: Sep. 20, 2006

I read the other reviews before I made this soup. My changes: two dollops of minced garlic, three chicken bouillion cubes instead of 4 tablespoons, low-fat milk and a dollop of low-fat sour cream in place of half and half (got to be a little virtuous!). AWESOME soup that just got better the next day! As we New Orleanians say,"So good it makes you want to slap your mama!" Thanks for a fantastic recipe!

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Phyllis

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Metairie, Louisiana, USA

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Reviewed: Aug. 25, 2006

Awesome! I modified just a little using better than bouillon chicken flavor and pureed half the soup. I like a substance to my soup. I was skeptical on putting the soy sauce in fear that it would hinder the taste. It was great. I ate almost all of it myself.

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JENN_77

Cooking Level: Expert

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Reviewed: Jul. 17, 2006

We all love this soup…even my 11 year old son! I’ve made it several times and it can turn out a little salty, so I just add a little less bouillon. I think the recipe is absolutely wonderful. Thanks William!

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sweetemmy

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

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Reviewed: Jun. 8, 2006

Perhaps I was overly optimistic based on the rave reviews of this recipe.Neither my husband nor I cared that much for it and thought we had prepared better asparagus soup than this. It was overly salty despite using reduced sodium broth and reducing the amount of bouillon. Definitely a disappointment. Will not fix again. Sorry

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Margaret

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Reviewed: Jun. 5, 2006

My husband and I loved this recipe. I omitted the potato and used only one tbsp of chicken bouillon powder because of salt concerns, but we will definitely be making this soup again. Thanks.

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Corinne B.

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Goodwood, Ontario, Canada

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Reviewed: May 31, 2006

absolutely fantastic!

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legof

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Reviewed: May 23, 2006

YUM!! I added 4 cloves of garlic. This was a HUGE hit for my family! Thanks!

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Emily C.

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Reviewed: May 21, 2006

I loved this recipe, although I did make a few slight adjustments. I used butter instead of margerine. I used 4 cups broth instead of water, chicken flavored salty cubes, and condensed broth. I didn't have white pepper so I just used the black. I also reserved all the tips and sauted them and placed them in the center of the soup bowls as a garnish, it looked so fine.

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SHEWETT

Cooking Level: Intermediate

Home Town: Susanville, California, USA

Living In: Durham, North Carolina, USA

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Reviewed: May 14, 2006

Lots of changes to this but still really good base. I don't believe in the "M" word so I used butter. There must have been an omission of the garlic so I added four cloves. I used homemade chicken stock without the bouillon cubes. We don't cook with salt and that is all they tend to add to your cooking. Added the tips after the 20 min boil along with four large chopped mushrooms. In each bowl we added another teaspoon of butter and served it with homemade marjoram bread. The perfect easy dinner. Great blend of celery, garlic, onion, and asparagus. It also helped to use organic asparagus that was the best we had ever tasted. On the table was pepper and sea salt for those that needed more of either.

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MIDOW

Cooking Level: Expert

Home Town: Powell River, British Columbia, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: May 2, 2006

Excellent! And easy. I reserved the tops of the asparagus and steamed slightly then added them just before serving so that there were pieces of asparagus in the soup. I forgot about the potato, not sure what one potato does anyway. It seemed like a lot of pepper, but the flavor went well in the soup. Thanks!

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MSROOTZ

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Livermore, California, USA

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Reviewed: Apr. 28, 2006

This is a fantastic soup. I read the reviews for it before making it and adjusted mine by only adding 1 1/2 Tablespoons of Chicken Bouillon Powder instead of the 4 that the recipe recommends and it came out magnifico. A definite do again.

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MANCANCOOK

Cooking Level: Intermediate

Home Town: Sheboygan, Wisconsin, USA

Living In: Brownwood, Texas, USA

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Reviewed: Apr. 26, 2006

I don't like a lot of pepper in or on my food, so I found--even though in all 1/2 tsp. of pepper does not semm like a lot, it was too much for me. It seemed to over-power the soup and took away from the asparagus flavor, so next time I will cut back on the pepper. Other wise, enjoyed the soup.

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DARLIN60

Home Town: Stratford, Ontario, Canada

Living In: Tilbury, Ontario, Canada

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Reviewed: Apr. 24, 2006

I am giving this a 5 but I agree with other reviewers. This soup is way too salty using 4 tbls of chicken bouillon and 4 cups of water. I had to add more water to correct it - making the soup thinner that I would have liked. The next time I am just going to use all chicken broth instead of bothering with the bouillon powder and I may use a bit less broth than called for or add more asparagus. Thanks submitter.

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Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Apr. 19, 2006

I sell asparagus from my own 1/3 of an acre field and this recipe has gotten me a lot of customers. The only thing I do differnt is I saute all my veggies in bacon grease and I use equal amounts of potatoes and asparagus. This could be served in a restraunt very easily.

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FOSTERPOP

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Reviewed: Apr. 17, 2006

This was the first time I have made asparagus soup and it was better than any I've had in a restaurant. I made without any changes except to make three servings instead of six. My wife loved this. Thanks Willam for a really good recipe.

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ROOKIE COOKIE

Cooking Level: Intermediate

Home Town: Big Stone Gap, Virginia, USA

Living In: Seattle, Washington, USA

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Reviewed: Apr. 2, 2006

Easy to make but really salty. Next time I won't add the boullion powder.

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Ainsley J

Cooking Level: Intermediate

Living In: Irvine, California, USA

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Reviewed: Feb. 1, 2006

This soup is delicious! It tastes like something you would get in a really great restaurant. I had no condensed chicken stock so I used OXO chicken bullion powder, 5 tablespoons with 5 cups water. I topped with finely grated parmesan cheese. I highly recommend this recipe! Yum!!!

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DARCIE MUISE

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