With the recommended changes (adding the garlic in the end, primarily so it doesn't burn and I used about a tablespoon of oil and 2 tablespoons of butter for a full pound of asparagus. More than that would have been WAY over the top, for me.) very tasty. Works on a LOT of different types vegetables. Green beans, brussel sprouts, etc. Just adjust the sauteing time for whatever you are throwing in the pan ;)

Reviewed On: Jan. 3, 2012

I made the recipe as written, doubling it for a larger group. I loved the flavors, ended up adding more salt because I used unsalted broth so I could control the salt content a bit. When I doubled it, I thought it was too thin - so I ended up adding a total of 7 potatoes diced up, a bag of frozen corn, and 1 pound of asparagus that I had pan fried (add a tablespoon of oil, 2 tablespoons of butter and saute cut up asparagus for a few minutes until it turns bright green. Season with salt and pepper when you add the asparagus to the pan. Add in 1-2 cloves of garlic after a few minutes (when they have turned bright green), and remove from heat after 1-2 more minutes of sauteing. I pulled the asparagus out of the pan with some tongs and put them right into the soup, at the end when I was warming it through. I added the corn at the same time. It was FANTASTIC. Very nice base, with the changes I liked it even better. I only removed a star because I think the recipe, as written, is too thin. But that's a personal preference thing ;)

Reviewed On: Jan. 3, 2012

I love this recipe! Very good!

Reviewed On: Oct. 21, 2009