Reviewed: Aug. 2, 2007

This is a little more work, but well worth it turns out great everytime.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sweet

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 30, 2007

I made quite a few changes but it was a great start, I just adjusted things for my family

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Navy PO

Cooking Level: Professional

Home Town: Grand Rapids, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 23, 2007

Lovely! I had some asparagus left that wasn't going to get cooked (bought too much at GREAT sale price!) This was delicate - I had no tamari, so used a little Worcestershire to add depth instead. Everyone enjoyed it ... easy ... great idea for jazzing up a meal with a special opening. Will DEFINITELY make again!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ctmom

Cooking Level: Expert

Home Town: Worcester, Massachusetts, USA

Living In: Voluntown, Connecticut, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 16, 2007

Divine! I would definitely not use more than 2 cups of milk - and next time I may use 1 c. half and half, 1 c. milk. My blender could not hold the both the asparagus mixture and the milk and so I had to just puree the mixture then put it back in the pot and whisk the milk into it. This recipe made me want a hand held mixer! I would love to make this for a dinner party, serving in martini glasses and garnishing with an entire stalk of asparagus. I would also want to experiment using white asparagus. The dill added a lovely, lovely flavor.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

empearls

Cooking Level: Intermediate

Living In: San Diego, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 8, 2007

My husband and I loved this recipe. My adult son stopped by just as I was serving it up, and he too thought it was excellent. I made a few minor changes as follows: I used skim milk for the milk called for in the recipe. 1 medium onion, chopped (instead of 1-1/2 cups), 4 Tbs. butter (rather than 6) and I replaced the 2 cups of water with 1 can of chicken broth plus 2 oz. water. Also, I only used 1 Tbs soy sauce. As another had suggested, I used my Braun hand blender directly in the pan which saved some time and clean-up. I heated the skim milk in the microwave and found the recipe came together quicker than expected. Thanks Holly for a an excellent recipe!

Was this review helpful? [ YES ]
16 users found this review helpful

Reviewer:

JBOND1

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 12, 2006

It was ok it had an oniony taste that over powered the aspargus.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

trinity

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 16, 2006

Very tasty and SUPER CREAMY! I used a vegetable stock cube with the water and cut down on the milk a bit to get a nice thick soup. We absolutely loved it. I can't wait to make this in the winter as rich and creamy comfort food.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Babzil

Cooking Level: Intermediate

Home Town: Pecs, Baranya, Hungary

Living In: Pamplona, Navarra, Spain

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 1, 2006

This vanished quickly last night and was loved by all. I only added 1T. of the soy sauce, as I was a little skeptical, but I now think that 2T. would be fine, too. I used 1% milk to save calories, and it was nice and rich.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

DesertBorn54

Home Town: Phoenix, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 27, 2006

Really excellent. The soy sauce added dimension to the taste. I used low-salt soy sauce to reduce sodium content. I reduced the amount of mild used to keep the soup thick. Everyone loved this soup, even my 91-year old father who doesn't like vegetables.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Marcia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 23, 2006

Very good. Followed directions to a "T". Kids did not like it but once again the green vegetable is an automatic dislike. Oh well, more for my husband and I. Thanks

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

LESLEYfromWI

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 20, 2006

Very nice. I used half water/half vegetable stock, and soy rather than milk. Very tasty. Good recipe!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Poopers_dad

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 19, 2006

Fresh tasting -- loved the dill. I used skim milk & half the butter to lower the calories. I will make this again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Joy L.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 19, 2006

Had some extra asparagus so I decided to try this soup and it turned out GREAT! I used a whole stick of butter because I was too lazy to measure out 6 tablespoons. I cooked it on my gas stove over low heat so the onions wouldn't burn. I also mixed it with a hand blender rather than puree in a regular blender. I love using my Braun hand blender. Everyone liked it and it had great flavor. I left out the soy sauce and used a little extra white pepper. The tips were like little bonuses in the soup. Highly recommend it!

Was this review helpful? [ YES ]
23 users found this review helpful

Reviewer:

James Chen

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: San Francisco, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 29, 2005

I used chicken broth instead of the water for more flavor. I also decreased the amount of milk so it would be slightly thicker. A very fresh and flavorful soup. I will certainly make this recipe again!

Was this review helpful? [ YES ]
17 users found this review helpful

Reviewer:

NANA521

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 14, 2004

When asparagus is in season, the first thing I do is make this soup. My husband won't eat asparagus any other way. We like it so well that I've passed it along to others several times.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

CHICKLAW

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 26, 2004

I liked this soup better before adding the soy sauce. Without the soy, it would have five stars. I also added less milk, because I like thick soups. In fact I used half and half instead. It makes it very creamy and so delicious.

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

FOXHUNTER

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 15, 2004

it was yummy. I don't have a food processor but using a mashed potato device worked nicely. less salt and a bit extra dill. excellent when served with salmon.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

TRMITE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 10, 2004

This recipe was amazing - I made it for Mother's Day and everyone loved it; even my sister who doesn't normally like asparagus. I used 3 cups of milk instead of four and the soup came out perfectly creamy. I will definitely be making this again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

CHELLERENAE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 26, 2004

This came out deelish! I too, omitted the salt since there was soy sauce included and it was fine. I added a touch more pepper as well. I also didn't puree the veggies, just mashed them, preferring a more substantial soup. One very good addition was using about 1/3 c. sour cream and mixing it in a small bowl with 1 cup of the hot soup mixture at the end of the cooking. Be sure to mix it in verrrry slowly, or the sour cream will curdle. Once it is thoroughly mixed together, add it to the soup pot - this will make for a very creamy soup!

Was this review helpful? [ YES ]
13 users found this review helpful