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The Cream of Asparagus was smooth as silk. I followed the recipe exactly with one exception; I wanted to cut down the fat and calories normally associated with butter or margarine, so I used a brand of fat free in that "I can't believe" stuff. 5 calories and 0 fat per serving. Not bad at all! Everything else was to the letter and it worked just fine. There were no leftovers because everyone had second helpings. Good thing I set aside a bowl for my parents before it all disappeared! All I forgot was to sprinkle the parsley before taking the picture. Thanks for another great dish, FrooitLoop.

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El Mago February 28, 2012

Very delicious! The soup was rich and creamy. I was a little worried that the asparagus taste might be too strong, but it was actually quite mild. I substituted one cup of white wine for one cup of chicken broth. I also used heavy cream instead of milk and added a tablespoon of honey for just a slight hint of sweetness. Served with shave romano cheese and some French bread. Mmmm....

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BearsFanJeff November 07, 2011

This soup was very good. I made it exactly as it said, except I left some chunks instead of pureeing the soup until completely smooth. Served with crackers, bread, and parm. cheese.

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20XCRunner12 July 30, 2009

I used El Mago's fat free "I can't believe" butter idea, and added 1/2 teasp. garlic powder (the Italian in me keeps showing up). Great recipe FruitLoop!

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grosskermit May 11, 2009

Very tasty soup. I like my soup chunky so I used and extra pound of asparagus and 2 cups of potatoes adding them in after the soup was pureed. I also used a stick blender which allowed me to blend the soup right in the pot. A real time saver.

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Kathleen From Michigan May 16, 2003
Cream of Asparagus Soup