Asparagus Soup

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (102)

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Average Rating:

Total Reviews: 102

Showing 91-100 of 102

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  • on May 03, 2006

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    I like that the reciepe used the whole asparagus including the woody section. Good flavours.

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  • on March 09, 2006

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    Definitely the best soup I've ever made and possibly the best soup I've ever had. Everyone loved it.

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  • on December 17, 2005

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    This recipe is fairly simple to make and it's really good. But be careful with the texture. sometimes the asparagus can be a little woody and even after blending is fiberous. Since you can't tell when you buy the asparagus if it will be this way, Just check the textue when it's done and if it's woody stain it. It's a great soup.

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  • on December 13, 2005

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    I've been in a soup mode as of late due to the colder weather and have been making different other types of soup when I went looking for a recipe that uses asparagus. I did not see the show but found this was a very simple recipe to make and would disagree as the medium difficulty rating. I definitely agree with other reviewers that the cream is not needed or necessary but each to his own. This is a delicious way to use aparagus and coupled with some homemade cornbread, there were no leftovers. Needless to say this is a repeat recipe and goes into the recipe box as a keeper.

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  • on December 03, 2005

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    easy prep.good taste &looks good.

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  • on October 23, 2005

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    this was so bad i cannot believe that this was done by a so called chef give me a break.

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  • on June 03, 2005

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    This is a great basic recipe for asparagus soup. Its even better with different variations. Try adding fresh lump crapmeat or chopped prosciutto, its excellent! I know I will be making this soup for years to come!

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  • on May 13, 2005

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    It was easy to make and very delicious. This is the first year our aspargus garden has produced more asparagus than we can keep up with eating. The soup is a nice change for us. Agree with the comment that it tastes very good without the cream added.

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  • on April 14, 2005

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    This was an amazingly simple recipe, considering it's from Emeril who usually has such complicated ingredients and instructions. It was nice to have the "stop here" notation as I was preparing this the night before I planned to serve it. Everyone (party of 6 went crazy for it. My husband, however, thought it was better before the cream was added. Also, the asparagus tips should be cut smaller (it's hard to put a 1-1/2 inch piece of asparagus gracefully in your mouth, especially with a spoon. If you enjoy asparatus, you won't regret making this soup!!

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  • on April 05, 2005

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    yummmyyyy

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