By Kittencalskitchen on October 20, 2006
"You'll be surprised at how good this is for such very few ingredients, it's also very quick! this is also good without the half and half, but I think it's better with it!"
Serving Size: 1 (330 g)
Servings Per Recipe: 4
"So quick and yummy! I used whole milk, doubled the butter, and used a four cheese Italian blend to top it off. Really wonderful, and great for my pre-diabetes diet."
"Very nice for a lunch. We started on the SBD again and so I used 1% milk and sour cream instead of butter. Good for this rainy cool day. Thanks for posting."
"Awesome! I wanted a quick but healthy lunch today because Im going to dinner with my family tonight for my dads birthday. This was just the ticket Kit! I used milk instead of cream and also used the parm cheese. It really added alot to the flavor. Thanks :)"
"I think next time I make this I'll steam some fresh or frozen asparagus as the canned made it too salty for my taste. But I'm looking forward to making it again!"
"Great recipe. It's a quick and easy way to have a nice asparagus soup. :) I used 1/2 cup skim milk and 1/2 cup evapourated skim milk in place of the half and half. I also omitted the butter and in place stirred in a few dabbles of light sour cream right before serving. Not only did these few minor tweaks save me a few calories but it also helped make it creamy and delicious. Overall, great recipe though. (even as is!) I gave it to my Mom and it's now one of her staples, along w/ my famous tofu and corn chowder."
"I have made asparagus soup in this manner for years and can attest to the fact this recipe is excellent in both flavor and texture in my opinion. Thank you for sharing. TIP: When cooking fresh asparagus blanch and freeze the tougher ends of the asparagus (outer stalk peeled) that would be ordinarily be discarded. These work wonderfully for soups or other recipes that call for pureeing/blending in a food processor. "