Reviewed: Apr. 20, 2006

Great tasting soup! My 10 year old loved it, even though she usually detests vegetables in any form. Had no problem with strings because I prepared the asparagus differently. Instead of boiling it in broth, I snapped off the ends & boiled in 1 inch of water for only 3 minutes before putting the asparaus in the blender with the broth & onions.

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K. Dawn

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Reviewed: Apr. 12, 2006

I've never made asparagus soup before, but the recipe was simple to follow and tastes delicious! Will definitely make it again!

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Clarissa

Living In: Seattle, Washington, USA

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Reviewed: Apr. 12, 2006

Immersion aka stick blender made this soup smooth and creamy. Simply added the flour, salt and pepper to the cooked onion and asparagus and stired. Then added everyting else and blended. Wonderful flavors!

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Marie C.

Cooking Level: Expert

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Reviewed: Apr. 10, 2006

I made this for a group of 7 people. One of them didn't like asparagus but decided to try it anyway. My daughter said "no way, not eating it". Well they all ate it and loved it! I doubled the batch and that was perfect for 7. I noticed a few people mention the stringiness. I used very large asparagus because that is all the store had. I cooked it until VERY mushy. It did not have ANY strings in it. Because I simmered longer I had to add extra broth.

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MATTSHEILA

Living In: Clinton, Washington, USA

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Reviewed: Mar. 26, 2006

Very good soup. The onion was a little strong for me, but that could've just been the onion.

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JENNKEPKA

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Reviewed: Mar. 25, 2006

This soup was delicious. I did add some Mrs. Dash table blend seasoning to the flour along with the salt and pepper. Also I cut about 2 inches off the bottom of the asparagus which I guess eliminated the stringyness. The parmesan cheese is an absolute must!

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Romans1:16

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Reviewed: Mar. 13, 2006

Not too sure about this. My mom made this recipe I found and accidentally used vanilla yogurt. So it had a sweet flavor, which was not very good. I don't know if we'd try it again. Besides the sweet flavor by mistake it was okay.

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mjhutch

Cooking Level: Intermediate

Home Town: Van Nuys, California, USA

Living In: Clovis, California, USA

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Reviewed: Mar. 9, 2006

I loved it! No problem with stringyness -- I used really young and thin asparagus. Don't leave out the parmesan!

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wendyla

Cooking Level: Expert

Home Town: Redondo Beach, California, USA

Living In: Santa Barbara, California, USA

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Reviewed: Mar. 2, 2006

I thought this soup was okay. I am a real fan of soups and an even bigger fan of asparagus, but it just wasn't the best of both worlds. My husband thinks it may have been the soy milk - which he despises the taste of. I, on the other hand, love soy milk so I really don't know what it was. Perhaps my expectations were too high...

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Saki

Living In: Boston, Massachusetts, USA

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Reviewed: Feb. 18, 2006

I am an asparagus lover but this soup was a little too bland for my family. It needs an additional ingredient (I'm not sure what) to make the flavor more interesting.

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JFRIEDEN

Home Town: Cleveland, Ohio, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Dec. 28, 2005

Excellent soup, we loved the combination of lemon/yoghurt/asparagus. I cut the ends of the asparagus before cooking them to avoid any strings in the soup.

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LYONFR2

Cooking Level: Intermediate

Home Town: Villefranche-Sur-Saône, Rhône-Alpes, France

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 9, 2005

This is one of my all time favourite soups. Excellent flavour. I have to take a star away because of the stringy fibers. Perhaps I'm doing something wrong but I find it a bit unpleasant. If someone can tell me how to prepare it without the fibers, I'd make this soup every day.

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chixdiggit

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Reviewed: Dec. 5, 2005

Maybe our expectations were too high because of the reviewes we read - but we just thought it was OK.

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bonoah

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Reviewed: Nov. 24, 2005

I just made this recipe for the second time and absolutely love it. Question. Is there any way to prevent the floss like asparagus strings? Maybe I'm not boiling it long enough. I used chicken broth becauase I did not have vegtable broth....delicious!

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SHERIB912

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Reviewed: Nov. 21, 2005

I thought this was great! My husband liked it as did my kids, especially the 2-year-od.

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ANNYBER

Cooking Level: Intermediate

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Reviewed: Nov. 16, 2005

Delicious! I can't believe how great this tastes using basic ingredients. I don't have a food processor so I used a hand blender and puree the vegetables little by little. I only had chicken stock and brown whole wheat flour so I used that. For some reason when I added the flour to the butter, it became pasty (not sure it's suppose to be that way) but once I added more stock it liquified together. I sprinkled grated mozzarella on top upon serving and yum! Next time, I will use vegetable stock and top it with feta cheese. Thanks for sharing!!

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TYNHEIDS

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Nov. 14, 2005

Super fantastic. This soup is packed with flavor and it all comes from the asparagus, no fancy spices. My husband raved about it and my six year old son licked his bowl clean. I sprinkled the top with some feta I had left over from the night previous and I like the slight bite that added to the dish.

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MEEMEEBULUGA

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Nov. 13, 2005

Fantastic!! Some minor changes. I doubled the recipe, used all chicken broth instead of vegetable broth (2 cans total). Used only 1 c. plain unsweetened silk brand soy milk, and used 1 pkg. (12.3 oz.) firm style SILKEN tofu instead of yogurt. I also added some raw broccolli to the simmering broth as I had some on hand. The tofu made it really rich and creamy! Healthy and really great tasting the whole family loved it! We will have this one often. You gotta try this recipe, its the perfect time of year for a rich creamy soup! The tofu really made it creamy, as though it had heavy cream in it! My hubby cannot have dairy, so this was a superb recipe for him.

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rita

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Reviewed: Nov. 6, 2005

This was my first expirement with asparagus soup..I AM FLOORED!!!! SO IS MY NEIGHBOR!! The substitutions i made were, i used half and half instead of soy milk ( i wanted it mega creamy) but next weekend when i try again it will be heavy cream.. and i used a twice as much asparagus as the recipe called for i really love asparagus, its my favorite veggie! YOU WILL NOT BE DISSAPOINTED AT ALL!! I forgot to buy the parm cheese, but i added some extra cracked pepper YUMMY! WITH A CAPITAL YUMMY!

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Angelo

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Reviewed: Oct. 31, 2005

I really enjoyed this soup and plan on making it again. I did not have the veg. broth so I used chicken instead. I will try with veggie broth next time. Also instead of Soy milk I used 1/2 cup 1% milk and 1/2 cup evoporated skim milk (makes it richer & creamer). I am also going to try with other veggies.

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