The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Sep. 5, 2002
Very good! I used less bouillon after reading other reviews. Omitted soy sauce & used less half and half. Cut back on fat & still delicious & creamy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 28, 2002
We loved this soup...very tasty and delicious! I agree with previous reviewer that the bouillon amount is incorrect...should be teaspoons, not Tablespoons...I used teaspoons and it turned out perfect. Also agree that half/half is not needed.
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Cooking Level: Intermediate

Home Town: Whittier, California, USA
Living In: Cypress, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 19, 2002
This soup was terrific! I used 1/2 the celery and only 1/2 cup of half and half (it was creamy enough on it's own), I let it simmer 10 minutes longer, and it was perfect. I thought the only thing it needed was maybe a little salt and slightly more pepper. But my husband and I LOVED it, I can't wait to serve it to guests!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 29, 2002
My best friend in Mo. sent this overnight mail to me in Ca. as I had oral surgery, I am a true soup lover, and this one is now at the top of my list! The wonderful flavor is just perfect and great texture. I will be making this for years to come!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 9, 2002
Elegant and easy. Never fails to be a crowd pleaser.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 7, 2002
Very very tasty. I used heavy cream instead of half n half and it turned out perfectly. Can't wait to make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 5, 2002
Great recipe!! My husband loved it and said I should definitely put this at the top of the list to make again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: May 19, 2002
I made this for my family after they had complained that my husband (of 8 months) was getting all the enjoyment of my culinary experiments. They absolutely loved it. My little sister (age 10) licked the bowl clean. My dad asked for seconds. My mom - who was supposed to be on a diet took a half a plate in the kitchen when no one was looking :D -- the thing is though - I made it less fattening - I didn't use margerine or butter when sauteeing the onions and celery (I only used a bit of olive oil) and I didn't add the half and half - the soup was definitely creamy enough without it. I did take some of the other reviewer's advice and added less soy sauce and a little less of the bouillon powder.
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Home Town: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: May 18, 2002
Wow, what a delicious soup, everyone loved it and it was gone in a flash. I did make a couple of changes also after reading the other reviews. I omitted the bouillion powder and used 2 chicken bouillon cubes, used olive oil instead of margarine, put in 2 medium potatoes, and omitted the cream. Thanks so much for sharing this wonderful soup, it is now on the top of my list of favorite soups.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: May 17, 2002
Absolutely delicious! I took the advice of previous reviewers and sauted the onion and celery in butter and olive oil. Also, the measurement for the bouillon couldn't be right. That would be the equivalent of 12 cubes. (Perhaps they meant 4 tsp.) I used 2 cubes and 2 packets of low-sodium bouillon, along with a 14 oz. can of broth. Came out perfect. I didn't puree all of the soup so there would be some chunks. Will make the next time and add chicken and mushrooms.
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Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: May 13, 2002
Made this for mother's day - let's just say I have a very happy mother and mother-in-law. ;-)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: May 3, 2002
This was a very good soup. I didn't have celery so I omitted that but it still came out great. The broth was really flavorful. You don't really even need the cream. I will make this again for sure.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Apr. 29, 2002
I just made the soup right now and man, it's soooo good! My sister, who hates asparagus, thought it was good too. I took other's suggestions and used only 2 buillon and instead of margarine, used butter and olive oil and it turned out fine.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Apr. 29, 2002
Very tasty recipe. Never thought asparagus could taste so good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Apr. 26, 2002
tried this it was wonderful!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Apr. 26, 2002
Quick and easy! I served with crusty bread and salad. My meat and potatoes father loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Apr. 15, 2002
When I prepared this soup I cut the boullion in half after reading the other reviews about how salty this recipe is. That was really the only substantial change I made and it turned out great! My husband loved it and wants it again. And he is not even a big asparagus lover like I am!
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Frisco, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Apr. 8, 2002
This was a very enjoyable soup. I think next time I will scale back on the pepper just a little and let each person season it individually. I will also let it puree in the blender longer than I did. Some asparagus tends to have fibers left. But I will make this soup again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Apr. 6, 2002
I loved this recipe! Very good soup and my 6 year old likes it too! One of the best Cream of Asparagus soups I have had. I think I would cut back on the white pepper as I am not a white pepper fan. I would saute that in at the beginning next time.
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Home Town: Glen Ellyn, Illinois, USA
Living In: Warsaw, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Apr. 3, 2002
This was a fantastic soup. I made it twice in the frist week after I found it. Just skip the soy sauce, too salty!
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