Reviewed: Mar. 26, 2005

My very Favorite of all time recipe! I have found one thing though, If I use just plain vegtable broth, instead of a boxed organic type I grabbed one time, it just doesnt taste right. I think the name is Imagine vegtable broth. I also use regualar milk, and 3/4 cup of Parmesan. Thanks so much!

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MRSRISTOW

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Reviewed: Mar. 14, 2005

i used lowfat milk because I didn't have any soy milk, but it still turned out great. I will be making it again.

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Mel T

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Feb. 24, 2005

Yum! It was easy and a huge hit - we all loved it!

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SHELLY06

Cooking Level: Beginning

Home Town: Milwaukee, Wisconsin, USA

Living In: Americus, Georgia, USA

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Reviewed: Feb. 8, 2005

Easy to make and very tasty! This rivals the best asparagus soup I've had in the best of restaurants.

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JAMEYLYNN

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Reviewed: Jan. 27, 2005

My husband absolutely loved this recipe - in fact he ate all of it at one sitting. I tried it but didn't like it (I am not a huge veggie fan though). But he said that it was very, very good. We used regular milk and he put cheddar cheese on his.

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SPORTSNUT

Cooking Level: Intermediate

Home Town: Pembroke, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Jan. 20, 2005

This soup was absolutely wonderful! Rich and creamy without a lot of hassle or time invested in making it! I will make it again and again.

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LAALETHEA

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Reviewed: Jan. 8, 2005

This is an easy recipe with great taste. I doubled the recipe and froze the extra soup. It tasted just as good out of the freezer.

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ALLYPS

Cooking Level: Expert

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Reviewed: Nov. 28, 2004

This was so good! I used reg milk instead of soy and it was great.

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yumyumgirl

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Reviewed: Sep. 26, 2004

This was the first time that I have made a creamy vegetable soup, it was so easy and came out tasting great. :-)

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LILYP

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Reviewed: Sep. 20, 2004

I used a very flavorful beef broth because that was what I had. I did overpower the asparagus. I used twice the onions and swiss cheese so it wasn't as good as it would have been, had I followed directions!

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Kendra M.

Cooking Level: Expert

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Reviewed: Sep. 11, 2004

i used vanilla yougurt, as suggested. i also used whole milk. it was really great. i thought it would be good, but i must say i was surprised at just how good it turned out.

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JAREDTHEGREATER

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Reviewed: Jun. 1, 2004

Absolutely awesome! Used low sodium chicken broth instead of vegetable broth and 1% milk instead of soy. This recipe motivated me to freeze some asparagus while it's in season so we can enjoy this year 'round. Thanks Nanook!

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LIZ1888

Cooking Level: Expert

Home Town: Lansing, Michigan, USA

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Reviewed: May 19, 2004

Used regular milk instead of soy - it was delicious.

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SHICKY

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Reviewed: May 4, 2004

I grow asparagus and sometines have more than I can roast. This is a great recipe for that extra batch! It was quick to make and really rich tasting, even tho I used fat free yogurt and skim milk. Thanks! Jean

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APPLEFAN

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Reviewed: May 2, 2004

My family raved about this soup. After a late lunch, we weren't in the mood for a conventional dinner, so everyone helped themelves while watching TV. Served w/ fresh pears and a variety of crackers, it felt like comfort food. Substitutions are easy -- I was out of yogurt, so used nonfat cottage cheese (pureed). Low on Parmesan, Mozarella worked great as the primary cheese, with Parmesan as garnish. The only major change was doubling the onions. Delicous -- thanks, Nanook!

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INDEE

Cooking Level: Intermediate

Home Town: Barcelona, Cataluna, Spain

Living In: Anacortes, Washington, USA

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Reviewed: Apr. 29, 2004

This was soooooooo good. I am always looking for ways to use soymilk in my diet and this worked perfectly. Delicious. I used canned asparagus rather than fresh and it worked just fine. I can make it anytime of year.

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Ruth L Fratzke

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Reviewed: Apr. 23, 2004

Amazing! Great spring soup.

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Krista

Cooking Level: Intermediate

Home Town: Salem, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Apr. 19, 2004

Double YUM!! I used chicken broth and skim milk, added the juice of one half lemon (about 2 tsp), and used seasoned salt instead of regular. Also, had to use a little extra broth to get a good puree from the blender. To make it easier and quicker, I'd recommend chopping the asparagus into small pieces (inch or two is good), and cook veggies with the lid on to reduce evaporation. Loved it!!

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