Reviewed: Dec. 14, 2006

Surprisingly tasty and easy. I used veggie stock like some reviewers, and I added cayenne as suggested by others. I also added some dill, a tiny tiny bit of nutmeg, and a sprinkle of MSG for good measure. The dill really perked it up, and a little bit of cayenne went a surprisingly long way. I was concerned it would be bland, but that was not the case at all.

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xayide

Cooking Level: Intermediate

Home Town: Arlington, Virginia, USA

Living In: Lynn, Massachusetts, USA

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Reviewed: Nov. 27, 2006

Simple to make and delicious. The only thing I did differently is I did not add the salt...the chicken broth was salty enough.

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MTRENT

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Reviewed: Oct. 12, 2006

This recipe was very simple and very good.

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MaryJo

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Reviewed: Aug. 1, 2006

After all the steps I blended all the ingredients in a blender and it turned out fantastic!!

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Melissa

Cooking Level: Intermediate

Living In: Yucaipa, California, USA

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Reviewed: Feb. 25, 2006

I thought this was quite easy, and very good. I made a batch for my husband and I, and because I liked it so well, made some for a sick friend. The only thing I can complain about is that there is NO WAY this recipe feeds 8 people as stated in the recipe. We had it for supper,and each got a good sized bowl. I would say if you were having cups of soup instead of bowls, you might feed 4 people. I served it with crusty bread for a nice supper on a cold day!

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MARY BETH MCCORMACK

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Reviewed: Dec. 4, 2005

This was SO easy and SO delicious! I took the advice of the previous reviewer and added the Cayenne pepper. I included it with the asparagus and broth in the first seven minutes. For those who don't like a kick to their soup - omit. Otherwise this was great. I was worried that the asparagus would need to be pureed - don't bother. Much more taist whole. Will do this over and over. Really quick and yummy (also - veggie broth is perfect).

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liz_inpdx

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Reviewed: Oct. 31, 2005

Absolutely delicious and stays good for a few days!

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adamilby

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Reviewed: Mar. 4, 2005

This recipe is great! Super easy and tastes awesome! This is the second time that I have made this after trying Asparagus soup in Cuba for the first time. The first time I pureed it and it was great, this time I got lazy and didn't and it was even better!

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SAMIAM202

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Reviewed: Mar. 26, 2003

This was a very good, simple recipe.

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JACALK

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Jul. 9, 2001

Made this soup for a sick friend, she loved it, I thought it tasted like grass. I don't see kids eating it, looks and smells funny. In all fairness to the recipe, I used Florida asparagus (poor quality), and with fresh Mich. asparagus, I may have been delighted.

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JONI K.

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Living In: Miami Lakes, Florida, USA

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Reviewed: Mar. 16, 2001

The first time I made this soup I never thought it would become part of my monthly menu. My husband asks for this soup all the time. I think it is so good that I share it with friends. Thanks for a great & easy recipe.

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BUTTERMEBREAD

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Reviewed: Feb. 16, 2001

Made this soup first according to the recipe, and it was good. Then I pureed the soup and added 1 teaspoon of ground cayenne pepper to spice it up. If you like your soup a little spicey, you'll love this.

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JAY HATTULA

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Reviewed: Oct. 30, 2000

This was the first soup I have ever made from scratch & I thought it tasted great and was very easy to make. I used vegetable broth instead of chicken broth though because I'm vegetarian. I would reccomend cutting the asparagus up even smaller than reccomened, maybe 1/2 inch pieces. I also added about 1/4 cup of parmesean cheese. YMMMMM!!!!!

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