Reviewed: Jun. 1, 2007

This is a really great asparagus soup! I made it per the instructions except I had to substitute lime instead of lemon juice. I gave the recipe four out of five stars because it needed a zesty note to really stand out. I tried paprika, but it wasn't what I was looking for. I WILL make this again, and I will just tweak the seasoning.

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SMOOCHY300

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Reviewed: May 10, 2007

Perfect!

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sullivan321

Cooking Level: Intermediate

Home Town: Napa, California, USA

Living In: New York, New York, USA

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Reviewed: May 10, 2007

this is a delicious soup..i love how it's so healthy and so tasty!!!!

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: May 5, 2007

This soup needed way more liquid! I did use a little more asparagus than the recipe called for, but the amount of broth this called for wasn't even close to enough. When I was cooking the asparagus and onion, the 1/2 cup of vegetable broth boiled right off and I wound up adding more. I didn't want to keep adding liquid that the recipe didn't call for, so I stopped cooking the asparagus before I was sure it was done, which was a bad idea, since it turned out kind of stringy. I added extra water at several points during preparation and the soup still turned out very thick at the end. I actually did like the flavor, but unfortunately it was so stringy that I wound up throwing it away. If I'm brave enough to try making this again, I'll at least double the liquid and make sure to cook the asparagus very thoroughly.

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Carrie Rose

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Eugene, Oregon, USA

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Reviewed: May 2, 2007

Delicious! Made exactly according to recipe and I really liked it. To avoid that stringy texture of the asparagus, simply snap the ends off by holding firmly only at each end of the asparagus and bending until it breaks. The asparagus will snap off where that dryer, stringy texture begins. Discard the butt ends that come off. I did listen to earlier reviews and let it sit for a few hours in the fridge which helped as it was ready for dinner when I was! Definately recommend making according to recipe before you rate it.

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LITTLEONE250

Cooking Level: Expert

Living In: Vancouver Island, British Columbia, Canada

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Reviewed: Apr. 6, 2007

A slam dunk. Perfectly awesome recipe. Loved it!

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Kristie

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Reviewed: Apr. 4, 2007

I followed Heather's suggestions, this came out terrific, thanks Heather. So tasty. I was plesantly surprised.

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adorableinny

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Reviewed: Apr. 1, 2007

Fantastic. Hot or cold, what a great way to eat your veggies. I didn't have lemon juice, or the cheese, but it great. Thanks for sharing.

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BONOGIRL

Cooking Level: Expert

Home Town: Sofia, Sofia City, Bulgaria

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Reviewed: Apr. 1, 2007

I used this recipe as a basis for my first Asparagus soup. Instead of onions, I used leeks and used 2% milk rather the soy milk. I reserved 3/4's cup of asparagus/leek and coarsely chopped for texture. I prepared it early so it would refrigerate for at least 5 hours. After warming it, I ladled the soup in the bowls and shaved with a vegetable peeler a couple slices of parmesan cheese and topped with a tsp of chopped almonds. I liked using yogurt which complimented the taste.

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StrongCook

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Reviewed: Mar. 25, 2007

I usually make Cream of Aspargus Soup I but decided to give this a try. I made it early in the day and I did not care for it at ALL but as it sat in the refrigerator it did get a little better - but still very bland. We love asparagus and you could hardly taste it. I will stick with my Cream of Asparagus. This is a great soup for Vegans though. Thanks submitter.

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Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Mar. 11, 2007

This is EXCELLENT! I've made it maybe 6 times, and every time, I surprise myself with how good it is. I bought an immersion blender recently. It's just the $13 Proctor Silex model - nothing fancy - but it saves a bunch of time on this recipe. After I've steamed the veggies, I take a small bit of the withheld broth, mix it with the flour, salt, pepper, and butter in a pan, and cook the roux. Then, I simply put the roux in the pot with the veggies, add the milk and extra broth, and use the immersion blender to mix the whole thing up. It easily purees the veggies. I add the yogurt and lemon at the very end. Delicious, and it seems to be as tasty as the original recipe. Mary

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mbc1963

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Reviewed: Mar. 4, 2007

Fantastic! A light but substantial soup. I skipped the lemon juice and it turned out great.

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Eileen S

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Feb. 15, 2007

Absolutely delicious. I only had half the asparagus I needed so I cut the recipe in half, and it came out fantastic. Generous serving size too!

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Eva

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Reviewed: Jan. 4, 2007

I'm a vegan so I used soy products as directed. I was impressed, it was very good! It is great served along with a salad and fresh bread. Thanks for the recipe.

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LUPINELADY

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Reviewed: Jan. 2, 2007

Very light and fresh tasting. I accidentally forgot to add the milk, and it was still a tasty soup.

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Erin

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Reviewed: Jan. 1, 2007

This is a light, delicious, and impressive appetizer soup. I couldn't believe how easy it was!

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SarahSed

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Eugene, Oregon, USA

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Reviewed: Dec. 14, 2006

Delicious. I have made it three times both as the recipe says and vegan and it is always a winner! I usually double (or triple) the recipe and freeze some.

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