Reviewed: Mar. 3, 2012

GREAT RECEIPE!

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Reviewer:

Paul

Reviewed: Feb. 29, 2012

So flavorful, and low cal! I love it!!!

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Chrissy

Cooking Level: Expert

Living In: West Salem, Wisconsin, USA

Reviewed: Feb. 21, 2012

Delicious! Great recipe. It did not make very much though, it says 4 servings but it ended up only making 2 dinner-sized portions. But other than that it was perfect!

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sharon

Reviewed: Feb. 20, 2012

Delicious! I used skim milk as I didn't have soy and I used vanilla low fat yogurt as that was all I had. I'm going to try with broccoli next time!

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Reviewer:

amyrenee726

Cooking Level: Intermediate

Home Town: Newton Falls, Ohio, USA

Living In: Phoenix, Arizona, USA

Reviewed: Feb. 13, 2012

Very good - had to substitute sour cream for yogurt and will be making this again. And easy especially using an immersion blender.

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Reviewer:

DianeP

Cooking Level: Expert

Home Town: Cambridge Springs, Pennsylvania, USA

Living In: Cincinnati, Ohio, USA

Reviewed: Feb. 11, 2012

This is a great recipe! I'd never had an asparagus soup before. The lemon adds a great light flavor, as does the parmesan. I cooked the asparagus until the tips were coming apart and it was mushy. I had cut off the bottom inch or two before cooking, and then cut them in half to make things easier. I also used my immersion blender when done which had the soup ready to serve in less than two minutes. I used Chobani plain greek yogurt and used about half of the cup. Overall GREAT tasting soup.

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Reviewer:

Celeste

Cooking Level: Intermediate

Home Town: Washington, New Jersey, USA

Living In: Ewing, New Jersey, USA

Reviewed: Feb. 6, 2012

Cooking is always challenging for me but even I was able to nail this soup! I followed the recipe as indicated except that I used skim milk instead of soy. I was also nervous because I do not have a blender but I used my Magic Bullet & aside from having to puree in small batches - it worked great! I love this soup & intend to make it again tonight. My only complaint was it lacked a bit of flavor for me - but I sprinkled some lemon pepper on it and it was AMAZING! Healthy and easy!

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wonderwmn1972

Reviewed: Feb. 3, 2012

All you can taste is the soy milk...what a waste of good asparagus! Would otherwise be worth eating.

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Reviewer:

skulhowvick

Reviewed: Feb. 1, 2012

this soup rocked! so fresh and lovely. easy too. here's what i changed: i cut up the asparagus and boiled it in 1 c of broth along with the onions and 1 clove of garlic. i let it cool before i poured it into the blender. i SLOWLY added the flour to the butter as to avoid lumps and stirred continuously. success: no lumps. if you get a bit lumpy, add a bit of broth and work them out. i used nonfat milk and sour cream. next time i'll use 1/4 c. sour cream. it'll still be creamy.the lemon created a nice balance in flavors. a nice light oil garnish would rock. i'll try hazelnut next time. easy to make and it totally taste great.

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Reviewer:

chilis

Reviewed: Jan. 13, 2012

I'm not sure how to rate this one, it was fun to make but I didn't like the flavor. I could taste the yogurt & it was too much for my taste. I did use plain greek yogurt & am not sure if that's why the flavor was too strong for me. My husband really enjoyed it though. I also had problems with the flour clumps but it doesn't specify the size of pot to use & I think a large pot was too big, causing the flour/butter to be too thin. Maybe try a regular saucepan.

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