Reviewed: May 14, 2013

I really enjoyed this recipe, however I made a two changes, first, I didn't have asparagus, so I used Kale instead and in place of the spinach. Second, instead of heavy cream I used Kefir (original flavor, cultured milk smoothie). It came out very good and full of flavor.

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Reviewer:

kblanke82

Reviewed: Apr. 26, 2013

I liked this soup and it seems very healthy. I used more potato and skipped the rice. I blended the soup before adding the asparagus and spinach. I also feared it'd be blanded based on the reviews but I went overboard and put too much thyme in. I think next time I'll stick with salt and pepper because there are lots of different flavors from coming from the numerous veggies. I froze some will blend it all again once defrosted (as seen from a previous review) and might add some parmesan cheese.

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Reviewer:

AnnasBananas

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Apr. 6, 2013

I made this soup last night for dinner with a salad and rolls. I'v made it for years, but I use chicken stock inplace of the water. I also add garlic and fresh parsley. I have never used heavy cream, I use a mixture of 1/2 & 1/2 and milk. Last night I used kale in place of the spinach, it's all I had on hand.

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Reviewer:

Mary P.

Cooking Level: Expert

Reviewed: Nov. 29, 2012

I love this soup! Sometimes I cut the butter to 1 Tablespoon and use a can of cut green beans instead of the asparagus and use milk instead of the heavy cream and it is still delicious and low cal!

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Reviewer:

lovelylindat

Reviewed: May 27, 2012

I had high hopes for this recipe. I had leeks and asparagus to use up, and instead of the regular cream of asparagus soup, I tried this, since it sounded different and had the potential for being nice and tasty. Unfortunately, this was extremely bland, with minimal flavor, even though I followed the recipe exactly (unusual for me). I am still at a loss for how to "fix" this, so will probably not make this again. It is probably a very good soup, true to its roots, but just not our cup of tea. Sorry -

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Reviewer:

JJOYB53

Cooking Level: Expert

Home Town: Longview, Washington, USA

Living In: Mukilteo, Washington, USA

Reviewed: May 20, 2012

Wow! My Italian husband who was disappointed that I wasn't making a minestrone just said this is one of the best soups I have ever made. I made a few slight changes: Added 2 cloves garlic, added fresh thyme, added a vegetable bouillon cube, added a few shakes of pepper, and used half and half in place of heavy cream. Outstanding recipe!

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Reviewer:

ALZ

Cooking Level: Intermediate

Home Town: Norfolk, Massachusetts, USA

Living In: Victor, Idaho, USA

Reviewed: May 16, 2012

Soup was only ok. The veggies were fine, but the broth tasted like watered down heavy cream (which it is). I probably won't make this again, but if I do, I'll go with chicken broth instead or water (and less cream).

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Reviewer:

chezjeremy

Reviewed: May 8, 2012

It taste really good! It makes you feel health!!!

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Reviewer:

Xuansusieq

Cooking Level: Expert

Home Town: Pearland, Texas, USA

Reviewed: May 6, 2012

I'm a soup fiend and I love this soup! I added 7 tsp of better than bouillon chicken stock, garlic, red onion, garlic powder, celery, celery salt, chopped dried chives and dill. I meant to add corn but forgot. I will make this often!

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Reviewer:

Teresa

Reviewed: May 3, 2012

I am making this soup for the third time because it is such a great hit. I add garlic to the onions and leaks, use chicken broth instead of water, omit the salt and add fresh sliced mushrooms when I add the cream and spinich. Today I have added 1 cup of rice instead of 1/3 cup which makes for a thicker soup.

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