Reviewed: Apr. 19, 2012

Fantastic recipe! I just used this for a dinner party I was catering and everyone begged for the recipe and leftovers to go!!! Thanks so much...I am making it again right now at home because its soooooooo good!

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Reviewer:

Katie

Reviewed: Apr. 16, 2012

I used 2 tbsp butter and 2 of olive oil instead of margarine, only 1/2 cup of cream and vegetable broth instead of chicken broth. It was good though. Even my picky 7-year old carnivore didn't mind eating it. I think you could leave out the cream entirely if you wanted it to be lactose free.

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Reviewer:

GREENJELLYBEAN28

Cooking Level: Intermediate

Reviewed: Apr. 15, 2012

We really like this soup, even my husband who isnt too crazy about asparagus! We have made it several times now. My modifications: -Melt butter along with 2 tbsp minced garlic and 2 tbsp olive oil. -Use cream of chicken soup instead of condensed broth. -Use 3 potatoes instead of 1. -Soy sauce optional. YUM!

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Reviewer:

Kara&Tom

Cooking Level: Intermediate

Reviewed: Mar. 27, 2012

needed a little more umph but pretty good

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Reviewer:

Mary S

Cooking Level: Intermediate

Reviewed: Mar. 20, 2012

this soup is great,and versatile,i took some leftover soup,thickend with a little added a splash of marsala wine,and it made a great pasta sauce,also browned some pork chops,drained the fat,deglazed the pan with madiera wine,added some of your soup,brot to a boil and made a killer sauce for the chops,i made another batch,and froze it in med sized containers,for a quik easy meal,its perfect,thanx for the recipe

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Reviewer:

J&S LEY

Reviewed: Mar. 19, 2012

Delicious! I added two cloves of garlic, sauteed the onion & celery with just enough grapeseed oil instead of using margarine, left out the dairy and used all black pepper since I don't have white. This was the perfect way to use up some asparagus that was looking a little too limp and dried out for anything else.

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Reviewer:

Anlina

Cooking Level: Intermediate

Reviewed: Mar. 6, 2012

My daughter told me this recipe is a keeper.

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Reviewer:

Laura

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Feb. 15, 2012

I substituted EVOO + sunflower oil for the margarine, added 4 cloves garlic, used 2 leeks instead of onion, 2 cups home-made chicken stock + 1 cup water and 1 cup dry white wine, no flour (potato thickens it just fine), reserved the asparagus tips + added after pureeing, used a few Tbs half&half & yoghurt, then topped with creamy goat cheese & chiffonnade of fresh basil. Delicious. I'd give it five stars, but with so many substitutions, I can't say it's the same recipe!

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Reviewer:

Transanne

Cooking Level: Expert

Home Town: Newport, Rhode Island, USA

Living In: Sacramento, California, USA

Reviewed: Feb. 10, 2012

I've never made an Aparagus soup, so this was a first try. I like to tweek toward the healthier side; so here was my attempt: I also used the advice from others and used 2T. olive oil and 2T. butter instead of "M" to saute' the celery and onions; I used 1 box(4c.) of organic chicken broth instead of the water, bouillon powder and can of chicken broth; exchanged 1T Bragg's Liquid Aminos for the Soy(tastes the same, just better for you). I canned Asparagus last spring, so used this and added it last and late in the process. I know it would probably be very wonderful with fresh, but it's winter in WI; I will try again in spring. I loved this base recipe to tinker with!

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Reviewer:

Sher

Cooking Level: Expert

Home Town: Livingston, Wisconsin, USA

Reviewed: Jan. 22, 2012

This took some doing to make the first time, but I'll definitely be doing it again so it should be faster in the future. Creamy, healthy-tasting (sort of), and so so good.

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