Reviewed: Apr. 26, 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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Molly_B

Cooking Level: Expert

Home Town: Midland, Texas, USA

Living In: Sherman, Texas, USA

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Reviewed: Apr. 24, 2009

Easy to make but not a showstopper.

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AMSHKA

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Reviewed: Apr. 15, 2009

Really great recipe! Yummy!! Followed it pretty strictly, but used more veggie broth.. yummy and healthy too!

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Amanda B.

Cooking Level: Beginning

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Reviewed: Apr. 14, 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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mikesmx

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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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JessiPants

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Reviewed: Mar. 30, 2009

Very good! Needs salt!

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Jen S.

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Reviewed: Mar. 29, 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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CHICK4URBAN

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Puyallup, Washington, USA

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Reviewed: Mar. 23, 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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Jenny

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Mar. 22, 2009

I followed previous reviewers' suggestions and used a stick blender and added cumin and garlic. Easy, tasty, low-fat soup. Will definitely make again, using the base recipe, with potatoes, and with broccoli instead. Versatile recipe.

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RENEE STRICKLAND

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Mar. 11, 2009

follow recipe-- add 1/2 cup heavy cream--very very good!!!!!!!!!!!!

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GNFSHN4

Cooking Level: Intermediate

Home Town: Polo, Illinois, USA

Living In: Rock Falls, Illinois, USA

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Reviewed: Mar. 8, 2009

Great! Added some potatoes and it was a winner with every one.

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alemana

Cooking Level: Expert

Living In: Prince Frederick, Maryland, USA

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Reviewed: Mar. 2, 2009

This was a delicious soup. I was surprised at how creamy it was with so few milk products. It was pretty tart though, so next time I'll use less lemon juice.

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marigaux22

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Reviewed: Mar. 1, 2009

This is THE BEST SOUP I think I've ever eaten, no joke!

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Erica Harbeson

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Reviewed: Feb. 25, 2009

Yummy! Took the advice of others and steamed the broccoli first. Didn't come out stringy at all, thanks. Doubled the recipe and it was delicious. Never had asparagus soup and was a bit hesitant but I had a lot of asparagus I needed to use up. Very creamy and tasty.

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MSAMANDA

Cooking Level: Intermediate

Living In: Kirkland, Washington, USA

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Reviewed: Feb. 21, 2009

Soooo good! I added a little garlic and some cumin and it gave this great soup some depth. Will be making this again....SOON!

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take-out queen

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Reviewed: Feb. 16, 2009

I thought this was VERY good! Thanks for sharing

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KAZSIL

Cooking Level: Beginning

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Reviewed: Feb. 16, 2009

I had always wanted to try asparagus soup but was skeptical. I absolutely loved this recipe, and what a relief that 1 serving is only 158 calories.

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Jana

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Reviewed: Jan. 25, 2009

Very Creamy and yummy..my family liked it very much..it's going to be a family fave.

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michelle

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Reviewed: Jan. 11, 2009

Made this following the instructions to a T but wasn't a fan of the result. I think the parmesan cheese was overpowering but not sure if removing it would improve this soup. Thanks for sharing but I don't think I'll be making this again.

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Raquel

Cooking Level: Intermediate

Living In: Melbourne, Victoria, Australia

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Reviewed: Jan. 4, 2009

Really nice flavor from a relatively simple recipe. I was impressed with the deep and rich taste considering there are very few ingredients. For the review who made mention of a 'stringy' consistency; try using thin asparagus or if not available, cut off the thick fibrous tips or consider peeling the outer fibrous layer.

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