Reviewed: Apr. 18, 2008

Wow, what a great soup. I used half asparagus, half broccoli and substituted milk for soymilk. We ate it lukewarm with a tomato and walnut salad and crusty bread. Will definitely make again.

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Becky

Cooking Level: Intermediate

Home Town: Falls Church, Virginia, USA

Living In: Albany, New York, USA

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Reviewed: Apr. 18, 2008

Good base but needs a kick

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JPOWELL100

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Apr. 15, 2008

I used the soy milk as suggested and replaced the other dairy ingredients with their soy counterparts and this soup was a complete disappointment. It tasted like warm soy milk with a hint of asparagus. We added numerous ingredients to try to salvage it but it was barely edible. Very disappointing after such rave reviews.

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snacksborden

Cooking Level: Intermediate

Living In: Bend, Oregon, USA

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Reviewed: Apr. 15, 2008

Added the juice of a whole lemon, a pinch more salt, and a clove of garlic. Delicious!

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suzaloo

Cooking Level: Intermediate

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Reviewed: Apr. 14, 2008

this was excellent!

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FunkyBunny

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Reviewed: Apr. 13, 2008

Oh man! I am eating this right now and it's great! I love asparagus and creamy soups, but I wasn't sure how this would come out. But bam! I used 3/4 cup broth to simmer the veggies in (cause I had 2 cups) and 1/2 tsp more lemon juice. I also accidentally got sweetened plain yogurt, but the subtle sweet accent is not without it's charm. I bet sour cream would be good too. Thanks!

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ROBORG

Cooking Level: Intermediate

Living In: Springfield, Missouri, USA

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Reviewed: Apr. 12, 2008

A good way to insure no stringiness is to break off the tough bottom part. Hold the stalk end and snap it off where it starts to be pliable. Very easy and quick, or very "snappy!"

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sherri mc

Cooking Level: Expert

Home Town: Fort Worth, Texas, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: Apr. 12, 2008

This soup was amazing!! This was my first time making asparagus soup and this recipe was very easy to follow. Make sure to cut the asparagus ends off. When cooking the asparagus, onions, and broth, I made sure the asparagus was very tender so it would puree well. I did not have any soy milk on hand so I used skim milk instead. Asparagus is on sale again this week so I'm going make this soup and freeze it!

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cooking.in.MN

Cooking Level: Intermediate

Home Town: Middleboro, Massachusetts, USA

Living In: Red Wing, Minnesota, USA

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Reviewed: Apr. 7, 2008

FANTASTIC! So easy and so nutritious. Asparagus was on sale so I bought 3 bunches. Used both bunches in the recipe, but replaced the yogurt with sour cream. Do zest some lemon (peels) when serving and a couple of drops of tobasco sauce - contrasts very nicely, nice presentation.

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SPIMPY

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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Reviewed: Mar. 11, 2008

Delicious!!!! Loved it even though my food processer also couldn't get it quite smooth....I'll have to get the imulsion blender as mentioned in previous reviews. I agree it is hardy enough for a meal on it's own also. Thanks!

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Sally

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

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Reviewed: Mar. 2, 2008

This recipe was fantastic! The only reason I didn't give it 5 stars was because there was no garlic in the recipe! I added two cloves of fresh garlic to the puree step and it added a whole new level of flavour. It was easy and delicious! Even though I had to use chicken broth instead of vegetable... NO foodstores I went to had it! Very rich though - I'll be eating the one batch for the next week for sure.

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Cris86

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Reviewed: Feb. 19, 2008

So good and not hard at all.

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BEK418

Cooking Level: Expert

Home Town: Tuscaloosa, Alabama, USA

Living In: Birmingham, Alabama, USA

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Reviewed: Jan. 14, 2008

Instead of 1/2c yogurt, I used 1/4c yogurt and 1/4c sour cream, because I LOVE the taste of sour cream. But don't leave the yogurt out -- it adds great zip!! I also used regular skim milk and fat-free chicken stock b/c it's what I had on hand... it turned out fantastic. I've made it several times and always devour it.

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Keri

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Dec. 29, 2007

Yum! I used sour cream in place of the yogurt and a little bit of garlic powder when I added the salt and pepper! My seven year old said it warmed his tummy. I can't wait to use this recipe with friends.

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COOKING4MYBOYS

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Reviewed: Oct. 25, 2007

We loved this soup! It wasn't the most appealing presentation (looked kind of like baby food) but fabulous flavor! I was pleasantly surprised. Will definitely add this to my soups! Thanks for sharing!

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keekers

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Reviewed: Oct. 18, 2007

This was excellent! I love asparagus soup and this was very tasty.

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tofu19

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Sunnyvale, California, USA

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Reviewed: Aug. 28, 2007

A yummy soup indeed. I didn't add salt (more than enough in the stock!) and in fact would opt for going low-sodium broth if using store bought. I was concerned that it make lack some flavour, so added some ginger for a bit of a kick. Will definetly make this again.

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RogueGirl

Cooking Level: Intermediate

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Reviewed: Aug. 2, 2007

I tried this with asparagus and it was great. Now I use the basic recipe with all kinds of vegetables, mostly broccoli and carrots, and I mess around with the yogurt amount--I like more. It's always delicious. Thanks for such a healthy and simple soup recipe!

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Shelly

Cooking Level: Intermediate

Home Town: Nancy, Kentucky, USA

Living In: Seattle, Washington, USA

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Reviewed: Jun. 19, 2007

5 Stars ++++. Healthy yet still creamy. Excellent just the way it is. Don't leave out the lemon juice. My only hint is to make sure you puree thoroughly. Sprinkling of Parmesean on top is essential for taste also.

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pknow

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Reviewed: Jun. 9, 2007

This is a wonderful recipe - very easy. I used 2% milk instead of soy milk and it turned out perfect.

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roma

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Fresh Asparagus Soup

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