compared to other aspargus soups I have tried, this was descent. The asparagus I used were the larger kind and it took 15-16 minutes to cook. When I measured out my yogurt I realized I only had 1/4 cup left. That amount worked fine. I usually cut the amount of yogurt in half in smoothies anyhow, because I find the taste dominant. I didn't have soy milk, so I used an equal amount of low-fat milk. I followed everything else as it, but to lower the sodium I used 1 no-sodium vegetable bouillion cube for the whole recipe and cut the amount of salt to 1/2 a teaspoon. It was plenty! I like soups that include the garnish, and these garnishes worked well taste wise. Just time wise, with all of the components, it does take a bit of preparation and clean-up. Also note, if for presentation purposes, the asparagus does sink pretty quickly.
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compared to other aspargus soups I have tried, this was descent. The asparagus I used were the...