Reviewed: Nov. 29, 2006

I left out the yogurt and lemon juice, and the soup was still delicious. I topped our bowls with crumbled blue cheese, which complemented the flavor of the soup nicely.

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KAIA22

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: El Paso, Texas, USA

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Reviewed: Nov. 14, 2006

Made this twice in the week. I thought the lemon juice and yogurt were a little weird but it gave the soup a nice tang. The parmesan on top was so good.

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Alicia

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Reviewed: Nov. 8, 2006

great soup! Didn't have yogurt, so I used sour cream instead. Also didn't have any lemon. Still came out amazing. Will make again

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annieb

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Toronto, Ontario, Canada

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Reviewed: Nov. 4, 2006

My husband loves it. I followed the recipe excatly, and didn't have any stringy in my soup, cuz i didn't over cook it.

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bakergirl

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Reviewed: Nov. 1, 2006

I got to test out my new blender today. :) This soup really hit the spot after a damp and chilly day in Seattle. I used dairy milk instead of soy milk because it was what I had on hand. The result was a very rich and tasty soup (although I imagine that asparagus picked earlier in the season would have yielded something even more savory). Even with the soy milk, though, this soup would still probably end up very rich. ..... Still, the recipe could use a little something extra; despite being tasty, it was a bit boring. Next time I make it, I'm going to add a spice of some sort to offset the vegetables. Maybe some caraway? Cloves? Either that or something spicy, like chili or cayenne powder. If I find something that works, I'll edit my review and let you all know.

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Beckerkorn

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Oct. 26, 2006

Excellent and easy-to-make soup. My picky two year old devoured it and that should tell you something. To cut on calories, I skipped the Parmesan and it still tasted great.

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mirela

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Reviewed: Oct. 24, 2006

This was ok... A bit bland for me. Not at all stringy as others said, I took the bottoms off the asparagus.

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Dakota

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Reviewed: Oct. 3, 2006

Five stars! This soup was amazingly easy, and fun to make, even with all my subsitutions. I only had vanilla soymilk, so I had to use regular whole milk. I used chicken broth since I didn't have vegetable broth. I used Herbamarare in place of salt, too. Still came out awesome. I'm freezing half for a chilly day. =)

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Melissa Anne

Cooking Level: Intermediate

Living In: Tehachapi, California, USA

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Reviewed: Sep. 26, 2006

I have made this recipe many times and it has always turned out great but i haven't tried it with Soy milk. I use 1% or skim milk. I passed it on to a friend who loved it also and said it was 2 points on WW.

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TraceyW

Cooking Level: Intermediate

Home Town: Fayetteville, North Carolina, USA

Living In: Asheville, North Carolina, USA

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Reviewed: Sep. 23, 2006

This is one of the best soups I have EVER had. Excellent! My one tip to people who had stringy asparagus is to break each piece separately, discarding the bottoms. The asparagus will tell you which part of it to use! Cool, huh?

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coksies

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Reviewed: Sep. 14, 2006

I loved this recipe it was very light and tangy I would definately make it again. One suggestion though, try using greek yogurt instead of regular yogurt it makes it a bit tangier.

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Melissa

Cooking Level: Intermediate

Living In: Yucaipa, California, USA

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Reviewed: Aug. 11, 2006

This is the best soup recipe I have ever found. It took me about 3 tried to get it just right. The first time it was very stringy (used too much of the asparagus bottom) and the second time it had flour lumps in it (make sure flour is desolved before bringing to a boil). I bought the asparagus ready to use (the bottoms cut off) at Trader Joe's. That fixed the stringy problem. I also used a steamer to cook the asparagus (for about 12 minutes) and the onions (threw them in at about 6 minutes). From there, I put that into the blender with 1/2-3/4 c. vegetable broth. Everytime I make it, it's gone by the end of the day. My family loves it and so do my co-workers.

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danakscully64

Cooking Level: Intermediate

Living In: Riverside, California, USA

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Reviewed: Jul. 17, 2006

Very good, but do not forget to strain the soup or else it will be full of fibers. Will make it again!

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XVELVETX

Cooking Level: Expert

Home Town: Paris, Île-De-France, France

Living In: Ames, Iowa, USA

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Reviewed: Jul. 6, 2006

Incredible! This one blew me away. I cut back on the salt and tried with asiago cheese which was wonderful. I'll make this all summer long! Tried it with Orange, Walnut, Gorgonzola, and Mixed Greens Salad with Citrus Vinaigrette recipe on this website. It was a great meal!

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healthnut

Cooking Level: Intermediate

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Reviewed: Jun. 7, 2006

This was good. My first time for asparagus soup. I don't think I'm too crazy about the lemon for next time. My husband Loves asparagus & says this is the best soup he has ever had.

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ROBYNBNB

Cooking Level: Expert

Home Town: Hinton, Alberta, Canada

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Reviewed: Jun. 1, 2006

Thought the soup was great and very easy to make. If you have an immersion hand blender it's even easier. I didn't have any trouble with stringy asparagus because I cut it up into small pieces to cook. Also, I used regular milk instead of soy and chicken broth instead of vegetable broth. Lastly, I added some sour cream.

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N. Hagerty

Cooking Level: Intermediate

Home Town: Long Valley, New Jersey, USA

Living In: Vancouver, Washington, USA

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Reviewed: May 30, 2006

YUM!

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mooingfish

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Reviewed: May 26, 2006

This soup is incredible! I too had problems with "strings" even though I used 3/4 cup of veg broth to simmer in for 20 minutes. I thought I had cooked them long enough but I guess I was wrong. All I did though was put the soup through a strainer and it was magnificent! I also used 2% milk. For sure a keeper and is good enough for company.

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LDSGIRL

Cooking Level: Intermediate

Living In: Regina, Saskatchewan, Canada

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Reviewed: May 20, 2006

Fantastic soup- some adjustments though...I nearly doubled the asparagus, simmered it a while to ensure a nice texture, used rice milk instead of soy, and added about 1-2 tablespoons of dried dill. Awesome rich taste, even without the parmesan.

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