The reviewer gave this recipe 3 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 8, 2007
The main flavor of this soup was the chicken broth and not the asparagus. It was okay, but not at all what I was hoping for. My husband did not like it. I wouldn't make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 7, 2007
Really Good, just what i was looking for after having asparagus soup at a fancy winery restaurant. This is very comparable. The only dilemma was that i didn't have sour cream but i tried a little plain yogurt and thought it tasted pretty good. I'm surprised, usually when i make these type of cream soups they're too bland, but this was right on the money. Try it :D
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 25, 2007
Delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 21, 2007
This was very easy to make and also very tasty! The only thing I did was add some fresh grated parmesan cheese to it to add some texture and more flavor.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.72 star rating.
Reviewed: May 10, 2007
This soup was good, although I added a lot of my own seasoning (garlic, dill). The real problem with this recipe, is that even after adding extra milk and almost twice the chicken broth and a little white wine, I still had little more than two bowls worth of soup. If your going to go through all the trouble of making this, wouldn't you like to at least have enough?? I strongly suggest doubling or even tripling the recipe.
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 16, 2007
Easy to make and tasted great! Husband and three, 12-year olds loved it with second helpings for all!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 14, 2007
Wednesday is soup day at our house. Each week for the past 1-1/2 years we've had a different soup from this website. Only 2 or 3 were not good. The rest were great and this is one of the great ones. I did use roasted garlic and 1/2 & 1/2 cream. My hubby loved it and he doesn't like asparagus. It's a keeper for sure.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 9, 2007
This is one of my new favorite soups! I consider myself a soup connoisseur and was looking for something fun to try with all this asparagus that's on sale right now... This is it! It's creamy and light/fresh at the same time.
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Cooking Level: Intermediate

Home Town: Marquette, Michigan, USA
Living In: Rockton, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 1, 2007
I am not a huge asparagus fan but I really enoyed this soup. I did make a few minor modifications. First, I did not use the entire aparagus stalk - the bottoms of the stalk are too tough so I discarded them. Additionally, I mixed 3 cloves of garlic in with the onion. I pureed half of the onion/garlic mix with the asparagus and used the other half in my flour butter roux. I also reserved the tips of my asparagus before pureeing to make the soup seem more like a main dish (I may also add diced potatoes next time) - however if I were serving this as a first course I would have pureed everything. I also followed the other reviewers suggestion to cut the salt (I used half the recommend amount) - you can always add more salt later.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 28, 2007
I used only 3/4 tps of salt but it was still too salty. Next time I will use a low sodium broth. Overall, I love this recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 26, 2007
Yummy! Be careful with that liquid level when cooking the asparagus and onions---that 1/2-cup disappears quickly. I served six cups, instead of four bowls. It's rich, so that was enough. The kids even liked it.
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Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 15, 2007
YUM-YUM!! Such a good soup. I took other reviewer's advice about sauteeing the onion with some garlic before cooking in the chicken broth and asparagus pieces, and it came out just wonderful. I used fat-free creamer and fat-free sour cream to cut back on the calories and it still tasted fantastic. Making the roux with the flour, butter and chicken broth was easy too...I'm one of those people who find making rouxs nerve-wracking but all came out well. Highly recommended!!
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Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 25, 2007
Simple and tasty. I used half & half instead of milk for a richer flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 14, 2007
This recipe was quick and easy. I used fat free evaporate milk instead of milk. Just took away a few calories and made it a little creamier. It was EXCELLENT.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 25, 2006
EXCELLENT! I left out more asparagus tips and put them in the soup whole (cooked) so it's not totally liquified. I also used Light sour cream which was also a great choice and lowers the calories a little bit!
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Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA
Living In: Big Bend, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 6, 2006
Fantastic recipe, even my partner who dislikes asparagus loved it. I also sauteed the onions, a clove of garlic and asparagus in a couple of tbs of butter before putting them into the chicken broth.
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Photo by BORY

Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 23, 2006
This recipe was great! Simple and fresh tasting. I actually only put in half the amount of milk and sour cream and still found it creamy enough. This recipe is also a great base - next time I may play around with adding some different flavors in with it.
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LJE

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 3, 2006
This was a great recipe to start with but I added a few things; I fried *bacon and removed it from the pot then added asparagus, *garlic, *leek and onions and *sauteed for about five minutes before adding the stock to simmer. I also added *1/2 cup white wine to the stock. As a garnish, I sauteed the asparagus spears in olive oil. It was a very easy, fun and delicious soup to make. I can't wait to make it again. * = my changes to the recipe
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: May 22, 2006
Great, but a little salty. I'll just omit the salt next time, the chicken broth is sufficient. I also saved the asparagus tips and threw them in mid-way with some leeks. Will definitely make this again, thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 18, 2006
Absolutely wonderful soup! Very easy to make, great taste too! My husband loved it! Very good with a splash of lemon juice and a dollop of sour cream on top of each individual serving! Definately a keeper!
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Cooking Level: Intermediate

Living In: Crofton, Maryland, USA

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