Reviewed: Jan. 22, 2006

This soup is delicious! It's so simple to prepare, and no need to experiment with the recipe, because it's perfect as is.

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Jules_

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Jan. 13, 2006

I've been excited to try this soup since I made my grocery list. It didn't let me down. I decreased the ckn bouillon to 4 teaspoons,I used 5 cups ckn broth instead of water and condensed ckn broth, and i saved some tips of the asparagus. This is one of my favorites. My husband has put it on his favorite list too. Thank-you william for sharing with everyone.

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Amber

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Reviewed: Dec. 7, 2005

I made this tonight for supper. It was really good. I have never had asparagus soup before and I have only cooked asparagus once in my life and I really enjoyed this recipe! Thanks for your wonderful recipe!

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Cheoah

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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Reviewed: Dec. 5, 2005

Easy and quick! I used an extra potato to make it thicker. I also just used 5 large bouillon cubes and 6C of water (no condensed broth or powder)- maybe still a little too salty. Used regular milk and left out the celery and white pepper because I didn't have any. Used one very large onion. Delicious! I bet it would be good with broccoli too.

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HESANTONE

Cooking Level: Beginning

Home Town: Farmington Hills, Michigan, USA

Living In: Northville, Michigan, USA

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Reviewed: Nov. 26, 2005

Simple, delicious, dependable. Serve it as readily for a regular weekend dinner in season and for most special company during the holidays. (Against doctor's wishes!!!) I use a half stick more butter and a bit more half and half. Strictly the best!

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BDASCHBACH

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Reviewed: Nov. 1, 2005

Excellent recipe, we added MUCH more white and black pepper then called for, and this really made the soup better for us, try adding more to taste and offering it on the table as well. Also decreased the bouillion significantly to decrease salt. Sometimes I use 4-6 cups chicken broth and no boullion or condensed broth, it just depends what I have on hand, but always a huge favorite with friends and family. I have also used fat free half and half or skim milk if it just for family (saves calories, but not quite as rich).

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NIRTAK99

Cooking Level: Expert

Home Town: Corvallis, Oregon, USA

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Reviewed: Oct. 27, 2005

Made this last night and really enjoyed it. I ended up using 2 potatoes because I was using idaho golds and they are rather small, everything else was the same though. Soup from scratch is time consuming, but well worth the effort. Everyone loved it. Thanks so much!

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torianne

Cooking Level: Intermediate

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Reviewed: Oct. 18, 2005

This was superb! I really enjoyed it although I wouldve liked it a little thicker and creamier- next time maybe a little more heavy cream.

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DAY227

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Reviewed: Aug. 15, 2005

This recipe was delicious! I decided to omit the soy sauce just because I do not care for salt. I also sautéed sliced mushrooms and added them to the soup at the very end; as well as reserve some asparagus tips and add to the soup with the mushrooms.

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mrsschuff

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Reviewed: Jul. 14, 2005

Yum Yum Yum is all I have to say! So easy to make, so hearty, a family favorite!

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NANNOUSE

Cooking Level: Intermediate

Living In: Waterdown, Ontario, Canada

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Reviewed: Jul. 7, 2005

this creamy soup is just delicious, and makes a perfect lunch. it always comes out great!

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BEBELANDIA

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Reviewed: May 29, 2005

Great recipe, used beef broth and beef bullion because i was out of chicken and it was just as good as the first time when I used chicken. Double the butter and replace some of the water with half and half and it's even richer... haha

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SPOILERDAVE

Cooking Level: Intermediate

Home Town: West Lafayette, Indiana, USA

Living In: Brentwood, California, USA

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Reviewed: May 16, 2005

Excellent. Quick, easy and very flavorsome. My only complaint is that it was a little too salty (AND I omitted the soy sauce as I didn't like the idea of it in the soup). Great recipe. Thanks, William!

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Caroline C

Cooking Level: Expert

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Reviewed: May 12, 2005

we had tons of asparagus in the garden this year, so i made lots of this, i just cut out the half and half, and used skim milk. super!

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KRYSTAJADE

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Apr. 28, 2005

This recipe was amazing. I used extra potatoes and double the butter which probably made it extra fattening (but also extra good). I have 6-7 pounds of asparagas left over from last year (vaccuum sealed in the freezer) and I will use every ounce of it making this over and over again...

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Jeannette H.

Cooking Level: Intermediate

Home Town: Discovery Bay, California, USA

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Reviewed: Apr. 21, 2005

I made this tonight and it was excellent. I made a few changes though. I left out the celery as I am not a celery fan. I cut the chicken bouillon powder down to 4 teaspoons and used low soduim soy to cut down the sodium. I also substitued skim milk for the half and half to cut down the fat. After pureeing the soup I pushed it though a fine sieve to remove any small lumps (mainly for the kids benefit). I would definitely make this again.

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ROBINANNE2

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Reviewed: Apr. 21, 2005

Awesome Awesome Awesome!!! I just wish I had more of it!!

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BlessedByFaith

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Reviewed: Apr. 14, 2005

Very good. I added a can of asparagus in addition to the pound of fresh and extra flour to thicken up the soup.

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DANAJ900

Cooking Level: Expert

Living In: Birmingham, Alabama, USA

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Reviewed: Apr. 3, 2005

It was just so bland. Didn't really taste like anything. Very dissapointed. The recipe as is has no flavor and nobody in my family liked it.

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TJ Johnson

Cooking Level: Expert

Home Town: Saskatoon, Saskatchewan, Canada

Living In: Port Alberni, British Columbia, Canada

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Reviewed: Apr. 3, 2005

I thought this soup was delicious, used Low salt broth and chicken packets. Only thing about it I didn't like was that it was too thin. Next time I won't puree it that much, but the taste was great. My husband who doesn't like asparagus that much said it was very good!

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TINANINA

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