Reviewed: Oct. 20, 2008

Really good soup. Made according to the directions but used my mini chopper instead of the blender so there was texture with tiny pieces of asparagus. I thought it was a bit salty though. I just squeezed half of a small lemon but that may have been a bit too much. Still a great, easy and quick soup. Thanks

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Lil Deb

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Oct. 13, 2008

I used canned evaporated milk in the recipe and vegetable broth instead of chicken broth. I also added one crushed clove of garlic before blending. I agree with the reviewer who said your friends will think you've become a chef overnight. While this soup takes a bit of effort to make, none of that effort is risky for an uneducated (and untalented) cook like myself. We bought tiny round sourdough loaves and hollowed them out for breadbowls to use with this recipe. Since then, we have sworn off all canned soups of any kind. We thought we didn't like soup at all until we tried this recipe!

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REDBOX

Cooking Level: Beginning

Home Town: Lincoln, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Oct. 6, 2008

Great soup! Hubby & I fought over left over bowl. So good, only added a little dill to recipe. Will double next time. Got to use my new immersion blender for first time. Love it~ Thanks!

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Holly :)

Cooking Level: Expert

Home Town: Spokane, Washington, USA

Living In: Woodland, Washington, USA

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Reviewed: Sep. 18, 2008

this was pretty tasty, although next time I'd up the puree time or put the asparagus mixture through a strainer. too many stringy parts for my liking. thanks for the recipe!

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Heidi

Cooking Level: Intermediate

Home Town: Corpus Christi, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Aug. 18, 2008

This was great! My son (8) dislikes asparagus, so I told him it was "cream of veggie soup." He took one tentative bite (I mean, it WAS green!) and said, "mmm, this is good!" Hubby gave me "the look" since I kinda told a story about the origins, but we agreed not to tell him unless he asks. The soup was a little salty; next time I won't add the 1 tsp salt, but it was a healthy start to our ratatoullie dinner; everything helps when you try to eat healthier. Thanks for the post; this is going in my "keeper" file.

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Johanna

Cooking Level: Intermediate

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Reviewed: Aug. 11, 2008

i don't like soups all that much but this one is very, very good and so easy to prepare. great with some fresh shredded parmesan cheese on top....yummy!

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lizfa74

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Reviewed: Aug. 2, 2008

I have a family member who needs to have everything pureed. I made this for him and my hubby and I. I didn't change a thing. It was wonderful. I loved the creaminess the sour cream gave it and the tangy back flavor of the lemon juice. I am now going to try substituting spinach and see if it holds up as well. Thanks for a lovely recipe.

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tutorgirl

Cooking Level: Expert

Living In: Washougal, Washington, USA

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Reviewed: Jul. 1, 2008

This is a great recipe! I've made it several times. I cut the tips off and chop into small chunks, then I set them aside. When you are ready to melt the butter- add the chopped pieces of tips to saute in the butter. Also, I don't bother with the sour cream and use 1/2 and 1/2 instead of milk.

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pure gold

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Reviewed: Jun. 22, 2008

This is a really good and easy recipe. Made as written and it turned out great.

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Joyce

Cooking Level: Expert

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Reviewed: Jun. 8, 2008

I just had to write this note and let everyone know that THIS recipe was EXCELLENT!!! I just made it and am very, very pleased with myself.. I thank everyone here at All Recipes for submitting such wonderful and tasty recipes.

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Helen

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Reviewed: Jun. 4, 2008

Very yummy, simple soup. I used veggie broth since we don't eat meat, and it was still delicious.

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melissa

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Reviewed: May 31, 2008

Good, but I felt it lacked flavor. We had to put more salt and pepper when we ate it.

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KateJager

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: May 18, 2008

This soup is fantastic! I make it regularly for guests and even get requests for it from sick friends. I have tweaked it through out the years. Always double it. I use 1 cup lowfat milk, 1 cup fat free half and half. I add 2 good pinches of red pepper flakes to the rue. It does not make it spicy, only adds a little heat under all the flavors. I use 1/2 tea more salt and a pinch of garlic powder. I puree in batches in my blendar. Dont forget the lemon. I always squeeze a tablespoon or so from a fresh lemon (never the reconstituded stuff it is not the same). I serve it with a dollop of sour cream and a touch of red pepper flakes to mix in. It is a lovely presnetation. I have never had a person not love it.

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LLOZADA

Cooking Level: Expert

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Reviewed: May 13, 2008

All those that didnt like it because it was stringy - you need to break off the dried ends prior to making this (or any other) asparagus dish. (Hold spear between thumb and first finger with both hands and bend spear until it snaps off. Throw the bottoms away!. This recipe was super easy quick and very easy to make. I only had a spoon or two as I was cleaning out the pot I cooked it in after I transfered it to smaller serving bowls to cool. It's going to be lunch for myself and a asparagus loving employee tomorrow. In any case, the few spoons I had tasted wonderful! Only suggestion I could think to make was that next time I will add some freshly shaved parmesan cheese and save some asparagus tips for garnish. If you like asparagus - try this recipe! You wont be disappointed.

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Philly

Cooking Level: Expert

Home Town: Reading, Pennsylvania, USA

Living In: Hitchcock, Texas, USA

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Reviewed: Apr. 29, 2008

This is outstanding! I'm a bit sensitive to dairy, so I'm trying without the sour cream addition and it's delicious! My first time making asparagus soup and I coudn't be happier with how it turned out.

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Darcie

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Reviewed: Apr. 23, 2008

I didn't change a thing and this recipe turned out AWESOME! It was a little too much work for a weeknight dinner, so next time I will plan it for a weekend dinner. I drizzled this soup over the top of Amazing Chicken (from this site) and a bed of steel cut oats cooked in chicken broth. Needless to say, it was a fantastic dinner (especially since hubby did the dishes afterwards!)

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skylittle

Cooking Level: Intermediate

Home Town: Lakewood, Colorado, USA

Living In: Windsor, Colorado, USA

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Reviewed: Mar. 29, 2008

This was delicious, rich, and simple to make. I will definitely keep this in my recipe box.

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malwes

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Reviewed: Mar. 28, 2008

Very easy and to the point. The only thing I did different was to puree the vegies with some texture. It was great

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Jeff B

Cooking Level: Expert

Home Town: Yonkers, New York, USA

Living In: Port Saint Lucie, Florida, USA

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Reviewed: Mar. 25, 2008

Delicious soup! It's got a rich, buttery flavor to it. I reduced the salt to 1/2 tsp but otherwise made exactly as written and it turned out perfectly!

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Mar. 20, 2008

So far my favorite asparagus soup recipe from this site that I have tried. I did things a li,ttle differently just so I could tend to my chaotic household! I placed a can of chicken broth, onions, and asparagus in the crockpot so when I was ready to cook dinner, that was already done. So when making the flour/butter mixture, I added a little extra chicken broth so I probably used about a can and a half total. Add a splash of sherry wine with that too! This was quick and easy. I served it up in bread bowls. Delicious!

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