The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 4, 2009
INCREDIBLE! I used only the tips after snapping them off and substituted white pepper. Really tasty!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 29, 2009
This was the second time I made this soup. The first time turned out much better, as I used just top-halves of asparagus stalks and steamed the asparagus ahead of time. The texture was perfectly smooth the first time around. This time, I used grilled asparagus (from last night) the grilled flavor is overpowering instead of a nice incorporation. It also gives the soup too much texture. Apparently I didn't cut enough of the bottoms off, because this time, the soup is really stringy. My advice, don't use grilled asparagus and be sure to only use the top-halves of the stalks... I'll make this again, like I did the first time. I love the edge the yogurt gives it and I think the parmesan at the end makes the soup. It's the easiest soup recipe I've ever tried.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 24, 2009
Very good soup! It was a little bit more work than I thought but it was worth it. I boiled the veggies until they were very very soft and it was not stringy at all after pureeing. I also added a little bit of garlic because we love it! Used 2% milk and homemade yogurt. One reviewer said that it is good with broccoli too so I want to try that next. Yummy creamy soup!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 22, 2009
I thought it was just a tiny bit too tangy, but it grew on me with each spoonful and really it's a very tasty dish. Will probably make it again but reduce the lemon juice and yogurt a bit.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 1, 2009
This was good. I will make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: May 26, 2009
Excellent soup! I've made this one twice already. I like to add a can or two or corn to it at the end. Also I use cornstarch which I prefer to flour because less is required.
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Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: May 21, 2009
Delicious! Followed it exactly, and it turned out so yummy. Instead of just using the tops for garnish, I chopped them in thirds and threw them into the soup. It needed to be thickened up a bit at the end, so I added some cornstarch and water. I will DEFINATELY make this soup again and again. :)
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Cooking Level: Expert

Living In: Ancaster, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: May 18, 2009
very good and easy recipe! as a cooking teacher for kids 10 and under most wanted nothing to do with asparagus, but many of my pickiest eaters enjoyed this soup--- the for flavor I would give it 4 stars but that it is so healthy is why I give it 5, the moms couldn't believe how creamy it was with so little fat---just a suggestion, try subbing the yogurt with non fat greek style, has more body and much more protein than regular yogurt--overall great recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: May 18, 2009
Delicious soup that is creamy without the cream. I used 2% milk instead of soy milk, because that was what I had. Also left off the parmesan, as I was serving it with cheese biscuits (Ceddar bay from this site). It was delicious. Thanks!
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Cooking Level: Expert

Home Town: Toronto, Ontario, Canada
Living In: Hamilton, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: May 15, 2009
Wonderful soup! Would change the minds of Asparagus haters. I used 3/4c of milk and 1/4c heavy cream instead of the Soy milk, but otherwise didn't change a thing. I will be making this again...often.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: May 14, 2009
DELICIOUS!!! i am making it for the third time today and cant wait to eat it. like others did, i used a blender for mine (and really simmered it till tender, dont get in a hurry) and it hasnt ever been stringy. enjoy!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: May 4, 2009
This was excellent. Simple changes made to use what we had on hand were sour cream instead of yogurt, chicken broth rather than vegetable broth & regular milk instead of soy milk. We added extra sour cream & it was divine. Would make this for anyone. My 16 year old loved it.
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Cooking Level: Expert

Home Town: Elkland, Pennsylvania, USA
Living In: Osceola, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Apr. 27, 2009
Great Recipe! I made a couple substitutes because I'm vegan. Soy milk, soy yogurt, olive oil, wheat flour and no cheese. Still tasted AMAZING!
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Cooking Level: Expert

Home Town: Midland, Texas, USA
Living In: Sherman, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.64 star rating.
Reviewed: Apr. 27, 2009
Easy to make but not a showstopper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Apr. 16, 2009
Really great recipe! Yummy!! Followed it pretty strictly, but used more veggie broth.. yummy and healthy too!
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Cooking Level: Beginning

Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Apr. 15, 2009
Really creamy, smooth, buttery, and, oh yeah asparagus. Followed the recipe exactly and really liked it. The parmesan really works well. Paired nicely with sauvignon blanc. thanks for this one.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Apr. 7, 2009
Delicious! I used 2% milk instead of soy and used 1/8 tsp onion powder instead of regular onion. I also only pureed 3/4 the asparagus and cut the rest in 1 inch sections and added it to the mixture.
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Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Apr. 1, 2009
I am a HUGE fan of asparagus, so I ate this breakfast, lunch and dinner! I used a leek instead of an onion, 1% milk, and white pepper instead of black. I also added a dash of onion flakes, and dill weed. YUM.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Mar. 31, 2009
Very good! Needs salt!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Mar. 30, 2009
This was outstanding! Every time asparagus goes on sale, I buy extra so I can make this soup. I'll snap the stalks, cut off the woody ends, and freeze them till I have enough...can you ever really have enough? I use about 5 bundles of ends...THEN cook them down in the chicken broth with the onion.
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Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Buckley, Washington, USA

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