Reviewed: May 1, 2009

I've made this soup several times and everyone always loves it! I like to saute the onion, along with 3-4 cloves of garlic, for about 5 minutes before adding the broth. Before pureeing, I set aside at least 1/2 cup of the asparagus to add back to the finished soup. I also use fat free half & half instead of milk. One time, I didn't have any sour cream on hand so I just omitted it and added about 1/4 cup parmesean cheese instead. It was still excellent and the cheese was a good addition.

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Jen

Cooking Level: Intermediate

Living In: Long Valley, New Jersey, USA

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Reviewed: Apr. 19, 2009

This soup was delicious!! I added garlic to the asparagus and onion in the beginning and then a dash of cayenne pepper at the end!! We will have this again!

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Amy St.Laurent

Cooking Level: Intermediate

Living In: Newnan, Georgia, USA

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Reviewed: Apr. 19, 2009

I followed the recipe exactly (don't forget to snap off the bottoms of the asparagus, which the recipe forgets to tell you), and we loved it. Beautiful green color, smooth, rich flavor.

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Christy

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Apr. 11, 2009

This was easy, and very tasty. The only thing I changed is 1) I doubled the recipe, and 2) at the end of cooking I added shredded parmesan cheese and stirred until just melted (about 1/2 cup, but add more or less to your liking), and then when served, garnished with a sprinkle of shredded parmesan and some ground black pepper. Delicious!

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tami b

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Reviewed: Apr. 5, 2009

This recipe is quick and delicious. I doubled the lemon juice (personal taste) and used 1/2 cup of regular cream instead of the sour cream, just poured it right in. Next time I will double the whole recipe!

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lilchevyshortbox

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Reviewed: Mar. 25, 2009

This is absolutely delicious! Quick and easy to make and a delightful taste! I will be making it again and again. Would be great as a starter on Easter!

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ALLY10169

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Reviewed: Mar. 15, 2009

This tasted great! It was a little pricey for the amount it made. I think this was meant as a side dish, not an entree, so servings are small. I made it just as written except that I added a bunch of seasonings (thyme, dill, celery seed, onion powder, etc.) due to other reviewers saying it was bland. I let it warm up in the crock pot to give the soup time to absorb the flavors. I will definitely make this again!

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KKH3

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Reviewed: Feb. 27, 2009

I cooked 3 slices of center cut bacon and used the fat from that to saute the onion and asparagus. I also added about 1 teaspoon of garlic powder. It turned out great!!!

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Sophie W.

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Reviewed: Feb. 24, 2009

I was really excited for this one but just felt so so about the end result. It was missing something, not sure what exactly.

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joyful1

Cooking Level: Intermediate

Home Town: Ames, Iowa, USA

Living In: Zumbrota, Minnesota, USA

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Reviewed: Feb. 22, 2009

Just made this for dinner, and it was EXCELLENT! I didnt have any cream, so I left it out.. and I added a pinch of red pepper flakes and some smoked paprika! Yum!

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Julia Courtney

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Reviewed: Feb. 7, 2009

This recipe is so tasty! What I would do the next time I make this, I would save some boiled asparagus as a garnish.

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Top Hat

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Reviewed: Jan. 28, 2009

I thought it was delicious, i added a little more lemon juice to give it some more zing. so good!

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Shells

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Reviewed: Jan. 12, 2009

Every time I make this soup for company people ask for seconds and rave about it. It came out stringy on the first attempt but I followed the advice of some reviewers and now use only the top portion of the asparagus (the point where it snaps off). I also simmer it a bit longer to get it softer and liquefy it in a blender (as opposed to using an immersion blender. I also double or triple the lemon juice to give it a more pronounced tang.

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TheTDot

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Reviewed: Jan. 9, 2009

This was really good! This was the first time I have made asparagus soup. It was easy too. I made it early then put it on warm in the crockpot until dinner. It kinda tasted like brocolli soup to me. I am going to make it again. Thanks!

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GOOGLES111

Cooking Level: Intermediate

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Reviewed: Jan. 2, 2009

Great recipe, thanks!

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Vivi

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Reviewed: Dec. 6, 2008

This soup is easy, delicious, and very elegant. I garnished it with a swirl of sour cream as in the photo, and then topped with a few home made croutons. It is perfect....don't change a thing.

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singer67

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Lancaster, New York, USA

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Reviewed: Nov. 20, 2008

Simple and utterly delicious. I had to use cream because I was out of milk. Sublime. Note - I didn't have a problem with stringiness after the puree but I do use a VitaMix blender.

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JCAFELD

Cooking Level: Intermediate

Home Town: North Canton, Ohio, USA

Living In: Morgan Hill, California, USA

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Reviewed: Nov. 19, 2008

Doubled the recipe. Didn't add any milk or sour cream (I had bought soy milk and vegan "sour cream" to add but decided against it because it had the perfect consistency). Added a bit more fresh lemon juice than the recipe called for. It was absolutely delicious!

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HOOTIEBOY

Cooking Level: Intermediate

Home Town: Gaithersburg, Maryland, USA

Living In: Stafford, Virginia, USA

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Reviewed: Nov. 15, 2008

This is an easy and delicious soup. I added chopped garlic to the asparagus/onion mixture while on the stovetop. I also added fresh dill prior to mixing it in blender. I used nonfat milk and low-fat sour cream and you would never know the difference. I also used black olive salt which added another layer of flavor that was amazing! I will definitely make this again.

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