Reviewed: Dec. 3, 2008

Very good recipe! I used lemon yogurt instead of juice- delicious!

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Eimmik Hungy!

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Millington, Tennessee, USA

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Reviewed: Oct. 7, 2008

Great soup... easy to follow directions and VERY tastey. We served it at a multi-course dinner party and people were practically licking their bowls.

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jodivm

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Reviewed: Oct. 5, 2008

The whole family loved it...even my three year old! I used my immersion blender and mixed it all at the end together as others had suggested. I did not have yogurt on hand so I used 1/2 cup of lowfat cottage cheese. I also used chicken broth instead of vegetable broth and fat free milk. Will definitely make this again!!

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Sarah

Home Town: Repulse Bay, Hong Kong Island, Hong Kong

Living In: Eagle Mountain, Utah, USA

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Reviewed: Oct. 5, 2008

This was a wonderful flavored soup!! I used chicken broth and milk products instead of soy. Even with skim milk it was creamy and delicious! My only problem was the asparagus was stringy. I even cooked it very well and used my emulsion blender. I would try it again for sure!

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MommyBennett

Cooking Level: Expert

Living In: Lititz, Pennsylvania, USA

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Reviewed: Sep. 6, 2008

Made it for a group with several vegetarians. It was pretty good. The soy milk gave it a little different flavor, so I might use a little less next time, but overall it was nice with a fresh salad.

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Lori

Cooking Level: Intermediate

Home Town: Laytonsville, Maryland, USA

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Reviewed: Jul. 23, 2008

delish. I used regular milk and I've tried it with both asparagus and broccoli both are wonderful

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Marissa

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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Reviewed: Jun. 23, 2008

This soup was light and delicious! I used lowfat milk instead of soy.

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CANDY88

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: Jun. 21, 2008

Fantastic recipe! I didn't have yogurt, so I substituted a dollop of miracle whip. It sounds a little odd but was very good!

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Jenn

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Reviewed: Jun. 3, 2008

This soup tastes good and is also healthy since it doesn't have all the cream some other soups have (four stars for taste, the fifth star for being easy to make and good for you!). I chopped my asparagus first, but otherwise strictly followed directions and it came out very nice.

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philosophia

Cooking Level: Expert

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Reviewed: May 29, 2008

This was very good and my family enjoyed it.

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TheCambodianCook

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Pensacola, Florida, USA

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Reviewed: May 28, 2008

Loved It! I did also include broccoli, since I had it on hand, and really loved the flavors. I did use whole milk, chicken stock, and added a dollop of sour cream to top it off and for garnish. It added a dash of creaminess. Whole family (including my 21 month old) asked for seconds.

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yumzum

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: May 22, 2008

My husband and I loved this soup! It has moved to the top of our favorites list. We made it as directed, though we used regular milk. Thanks for a great one!

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abbethune

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Reviewed: May 11, 2008

Fabulous recipe! My partner who hates asparagus soup loved this. I didn't have all the ingredients. I used organic low-sodium chicken broth instead of vegetable broth, fat free plain yogurt, and skim milk instead of soy milk. This is a great tasting soup with a reasonable amount of sodium.

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crimmy

Cooking Level: Expert

Home Town: Port Huron, Michigan, USA

Living In: Detroit, Michigan, USA

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Reviewed: May 8, 2008

This was WONDERFFUL! My boyfriend had seconds and came back for thirds! I followed the advice of other users and avoided stringiness by chopping the asparagus into 1-inch pieces. I used regular milk instead of soy milk, and I added a dash of nutmeg. Being an asparagus fanatic, I used 2 lbs of asparagus, and I adjusted the amount of liquid accordingly. I will be making this soup often!

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Jessica

Cooking Level: Expert

Living In: Springfield, Missouri, USA

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Reviewed: May 1, 2008

After the rave reviews, I expected more from this. I found the flavors a bit bland.

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Cal

Cooking Level: Intermediate

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Reviewed: May 1, 2008

So I thought this soup was great! Used 1%milk, nonfat plain yogurt. No parm cheese. But had great flavor. Only problem was my boyfriend thought this should be a sauce instead of a soup...he kept wanting me to put pasta in it...Will make again, possibly with pasta shells or rice in the soup.

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lemonvert

Cooking Level: Beginning

Home Town: Providence, Rhode Island, USA

Living In: Gainesville, Florida, USA

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Reviewed: Apr. 30, 2008

Very good, doesn't need anything though I did add rosemary. I think anything else would overpower the simplicity of this spring soup, thanks for the recipe!

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WanderingShikse

Cooking Level: Intermediate

Home Town: Bristol, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 24, 2008

Very good. I actually preferred the soup without the parmesan, because I thought that it overpowered the taste of the asparagus.

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Jenny

Cooking Level: Intermediate

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Reviewed: Apr. 20, 2008

I like asparagus. So when I saw this recipe I had to give it a shot even though I was a little concerned if I'd like it. But it was awesome. Only changes I made was organic skim milk, Horizon brand fat free yogurt, and chicken broth instead of veggie broth (it's what I had on hand). The nice thing about this recipe is that I can make a big batch and come home from work at noon and heat up a bowl. Then lunch is served.

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Lara C.

Cooking Level: Intermediate

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Reviewed: Apr. 19, 2008

AMAZING soup! It's just to die for! I love the fact that this recipe is vegetarian! There is no guilt associated with eating it or serving it to your friends and family. It has a wonderful smooth and creamy texture and the asparagus flavor is fresh lively! Its a spring time favorite at our house. Thanks for the great recipe!

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