The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Mar. 28, 2004
Absolutely delish! I agree...4 teaspoons of chicken bouillon powder. Everyone is right, it doesn't NEED the 1/2 and 1/2 but adding it makes it SO good ;) I'm going to try to use this as a basis for a homemade cream of tomato soup. Mmmmmm!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Mar. 23, 2004
Wonderfull! Of course the kids wouldn't eat it, they don't mind asparugus, but this was pushing it! I used 2 potatoes, chicken bullion and water, and did without the half & half and soy sauce.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Mar. 8, 2004
Since some commented on the saltiness and I didn't have chix bouillon I used 3 cans (equivalent 42oz) of low sodium chicken broth instead of the 10oz can of broth, bouillion, and 4 c. water (also 42 oz). Wonderful soup!!
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Cooking Level: Expert

Home Town: New York, New York, USA
Living In: Princeton, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Feb. 29, 2004
This was excellent. We are big asparagus fans and this was the first time we'd had it in soup. Good idea!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Feb. 17, 2004
THIS IS THE ABSOULTE BEST SOUP I'VE EVER TASTED. I USED THE TIPS OF THE ASPARAGUS FOR GARNISH. NOTE: MAKE SURE YOU PUREE THE ASPARAGUS VERY WELL, SO YOU DON'T HAVE STRINGY PIECES IN YOUR SOUP.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 30, 2003
I'm glad I made a practice batch. Definitely too salty using 4T bouillon powder! Minus the salt, the flavor was deicious. Will adjust bouillon to 4 tsp next round. I liked the pureed version. I don't like to know I'm eating cooked celery. May add a bit more flour for thickness next time.
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Cooking Level: Expert

Home Town: Detroit, Michigan, USA
Living In: Wheat Ridge, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 29, 2003
I decided to be brave and try this xmas eve for the first time. It was fairly easy to make and everyone (even all my 4 children, some who won't touch asparagus) ate every last bite. Needs a little more salt, but I left as is and let my guests add if they wanted. Good recipe, will make again for sure.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 9, 2003
This was a real winner. I used water and bouillon because I didn't have broth in the house. Worked out fine.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Nov. 11, 2003
I am so glad that I read the reviews and didn't add the abundant amount of chicken bouillon (scaled it down to teaspoons) as called for in the recipe. I used my hand blender for extra ease in blending the mixture at the end, but left some chunky bits of asparagus for more texture. Thanks William! This is a keeper in my soup file.
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Johnsburg, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Oct. 28, 2003
I wish I had found this recipe sooner! I saw a review, and decided I needed to make this soup today! I had to go with what I had..I had to used three shallots since I had no onion, and used two potatoes because I had just slightly under 1 lb of asparagus. I also added two chopped garlic cloves. This soup is so fantastic that I am having trouble waiting for dinner tonight. I used a hand blended right in the pot, and left a few chunks of veggies. So easy and so delicious!
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Cooking Level: Expert

Home Town: Toronto, Ontario, Canada
Living In: Uxbridge, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Oct. 27, 2003
One of the best soups I've EVER had--in a restaurant or otherwise. My wife *and* son both gave this one two thumbs up. I made a double batch for only three of us and my son ask me why I only made "a little bit." We just left it on the stove and it was gone in less than 24 hours. I did not do the blending thing. I prefer the extra substance of having chunks in my soup. Typically, I prefer soup that is thicker. This one turned out thinner than I expected, but it was fabulous nonetheless.
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Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA
Living In: Omaha, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Oct. 10, 2003
My favorite!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 23, 2003
Fabulous!! Everyone loved....no leftovers.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 6, 2003
Doubled the asparagus, omitted the half and half. It was a hit even with guests who claim they don't like asparagus!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 24, 2003
I too split the butter and oil. I did not add cream wither. It does not need it. This is the best I've tasted!!
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Cooking Level: Expert

Home Town: Brentwood, New Hampshire, USA
Living In: Lebanon, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: May 27, 2003
This was fabulous! I added a couple cloves of garlic & did not add the half & half to the whole soup-- I just trickled it over the soup before serving. My husband DiD say he wanted a little more substance, so maybe next time I'll add chicken. Very easy to prepare, very fast, great!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: May 5, 2003
I took the advice of others and cut back on the butter by half and added 2 cloves of garlic to the veggies. I also used a good solid chicken base instead of the chicken bouillon powder. Added more asparagus and DIDNOT puree any of it. I had some roasted chicken from the night before and added the left-overs.If you don't have half and half on hand, don't go out and buy it, you don't need it. A wonderful soup indeed!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Apr. 29, 2003
excellent...very versatile as well. My kids ate it with gusto..and they are very picky eaters.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Apr. 20, 2003
I got raves for this soup. I adjusted the recipe for 7 people (there were 5 of us). Everyone had seconds and there was still enough for leftovers. When my sister saw me preparing the veggies, she said, "asparagus?" disparagingly, but quickly changed her tune when she tasted it. I served it w/some diced red and yellow peppers in the middle for a garnish. I filing this one away for future use.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Apr. 1, 2003
My family makes me make this for them at least twice a month. We replace the cream with fat free half-n-half most of the time - almost as good.
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