The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 5, 2009
Awesome recipe. I sauteed onion, garlic and fresh mushrooms in butter and added seasining salt and hungarian paprika. I mixed this with the flour and added it to the sauteed asparagus. I also used lemon herb chicken broth and added 6 cups of chicken bouillion and an extra .5 cup of milk (in place of half and half). This fed the whole family and they loved it. Also sauteed the asparagus for double the time.
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Cooking Level: Intermediate

Home Town: Plymouth, Michigan, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 4, 2009
A bit bland but can easily add some flavour be it cayenne or a savory spice. Really need to cook the asparagus as my batch was a touch undercooked and crunchy.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 1, 2009
made this and used veg broth and evaporated milk. i added a bit of turmeric and cayenne at the end to spice it up. my husband really liked it, and finished his bowl. he's not normally a big soup fan. next time i think i will saute some onion and puree part of the asparagus. i will use a little less flour as well...it was a little on the thick side. great basic recipe, thanks for sharing.
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Cooking Level: Expert

Home Town: Fargo, North Dakota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 26, 2009
This was a wonderful recipe! I mashed up the asparagus a bit to really get the flavor in there, and added some crumbles of Garlic and Herb Feta cheese before serving. Thanks for the recipe!
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Amy

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The reviewer gave this recipe 3 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 19, 2009
VERY simple. Great BASE recipe; needs a lot of tinkering with spices, though, or else it almost tastes like high quality Cambell's. And go light on the salt if you use salted butter/margarine and broth. I'd say what I ENDED UP with was a 3.5-4 star soup: I sauteed 1/2 a yellow onion and 2 gloves garlic in the butter before adding the flour. I also added some nutmeg and cayenne. I highly recommend throwing the cooked asparagus and 1 cup chicken broth in a blender for about 2 seconds to JUST break it up, yet leave it slightly chunky. I poured it over a multigrain pilaf with a bit of chicken for dinner. I can't wait to see how it survives freezing. Oh, and it only made 3-4 servings.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Aug. 17, 2009
You just can't beat simplicity. This base recipe is easy, quick to prepare, and other than the fresh asparagus uses standard pantry staples. I love the fact that it can be jazzed up to suit any palate. (I added white wine and some cheddar cheese.) Super recipe, thanks for posting it, Corwynn!
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E J
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Cooking Level: Expert

Home Town: Jacksonville, Illinois, USA
Living In: Marion, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jun. 21, 2009
I like this recipie alot and I followed it fairly well though I added some minced garlic and 1/2 a cup of white wine and only added 3 cups of broth. I will be using this recipe for a long time!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jun. 10, 2009
Excellent flavor - great recipe! The only change I made was to hit the asparagus with the hand blender because my husband doesn't like "chunky" soup. Wonderful!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Apr. 24, 2009
Delicious and so easy to make. Made with vegetable broth instead of chicken broth to be vegetarian-friendly. Next time I may add some shredded carrot for eye appeal. Thanks!
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Cooking Level: Expert

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

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Apr. 22, 2009
I love this recipe! It is deliscious. I added 1/2 white onion and 1 teaspoon curry spice rub because my husband likes a little spice in his life :) I would recommend doubling or tripling the recipe because everyone wanted more plus I would like to freeze it for the winter months. Definitely a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Apr. 11, 2009
I used 1% milk, since it was all I had. This is a wonderful base soup for any vegetable you desire. Thanks.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Apr. 6, 2009
Tasted great, easy to make, I added one finally chopped white (sweet) onion to the pot w/ the asparagus at the beginning. I'll be making this again.
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Home Town: Anaheim, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Mar. 17, 2009
Great soup! I forgot to add the half & half, but I definitely didn't miss it! I pureed my soup once I blended it together. I will definitely keep this on my soup rotation!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Mar. 2, 2009
This was a very good quick soup recipe, it was nice to not have to puree the vegetables. I was worried about there not being enough flavor to the soup without pureeing, but it was very flavorful. Also crumbled in 3 strips of crispy bacon leftover from breakfast, along with about 3/4 cup of shredded sharp cheddar.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Feb. 26, 2009
Every time I make this stuff, it's so good I can't believe it. It has become a monthly event. I make a few changes. I use only freshly minced garlic (added in the last few minutes of the asperigus simmer) and fresh squeezed lemon juice, and I up the lemon to half a lemon. Also, ALWAYS double the recipe! Freezes great.
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Cooking Level: Intermediate

Home Town: Hemet, California, USA
Living In: Omaha, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jan. 22, 2009
This soup is GREAT & extremely quick to make! I like mine spicy, so I added a little cayenne pepper & some red pepper flakes. I also used fat free half & half with no adverse effects. Awesome weekday meal.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Jan. 2, 2009
Nice and easy. Beautiful green color. I picked this recipe b/c the others were too complicated for my taste. I did substitute one cup of cream of chicken for one cup of broth, just to add a little more cream. And I ran the soup through the food processor, b/c I like smooth textured soups. One of my new favorites!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 17, 2008
This is a great base recipe, but I can't see myself making it without wanting to add to it - at least herbs or spices. This time I added white wine, dill, crab meat, and Old Bay. I can see lots of possibilities with this recipe. I love that it's not blended to smithereens - and the liquid to thickener ratio was right on for me. Thanks for the recipe!
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Living In: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 5, 2008
Yum, I had some leftover frozen asparagus and I think it took me less than a half hour to cook. It was quite tasty and definitely a recipe I will use again. I didn't have half and half cream, so I add a small amount of sour cream along with the milk and it still turned out fine. Thanks for the recipe, it was great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Aug. 7, 2008
So simple to make... but so delicious. I pureed it and the texture was velvety smooth. Even my children (7 and 9 yrs old) liked it. Thanks!
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Cooking Level: Intermediate

Home Town: Ventura, California, USA

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