With the exception of using 1% rather than soy milk and chicken instead of vegetable broth, I stuck pretty close to the ingredients and measurements. I did, however, re-work the cooking order/procedure a little in order to make it more appropriate for using my *new* immersion blender (what a great toy!!). I also snipped off the tops of the asparagus stalks, blanched them for about 2-3 minutes and reserved them in an ice water bath to preserve the color, using this as a garnish. I was very surprised at how wonderfully tasty this soup turned out! My husband was extremely complimentary and he’s not a big fan of asparagus. Great Recipe!
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With the exception of using 1% rather than soy milk and chicken instead of vegetable broth, I...