19 Reviews | Be the first to review!
Reviews
Micki on 4.7.2011
This was super easy to make and very tasty. My husband and I both loved it. We’ll be making this again soon!
kendracooks on 4.8.2011
Healthy, easy, tasty! All three of my kids ate it- with no complaints! I gave it to my 1 year old without the “garnish”. I didn’t have plain yogurt so I used sour cream. Also, I don’t have an immersion blender so I just did it in my blender in 3 batches- don’t forget to hold a towel tightly on the top so hot soup doesn’t fling out on you!
vbuhrman on 4.9.2011
I made this last night, following the recipe pretty much exactly and boy was it yummy!!! The bits of crunchy bacon and asparagus tops added at the end were the best part! The only thing I did differently was to do this in a regular blender- making sure to do 2 batches since the soup will expand a bit while it’s being blended!
auburncook on 4.17.2011
I made this last week and loved it so much, I have it on the menu again this week! I made it without the bacon and didn’t miss it. The directions are perfect, and the soup is easy, healthy, and so tasty. It has such a beautiful, light freshness to it. My new go-to soup recipe!
lesia on 4.22.2011
Delicious! My boyfriend was very skeptical when I said asparagus soup but he loved it. Definitely making this again. Thanks for sharing the recipe.
beanjelly on 4.26.2011
This was FANTASTIC! Fresh, light and great for spring. We’ll be making this again!
kitchenlovenest on 4.29.2011
I LOVED this soup. Loved it, loved it, loved it. To me it definitely tasted like it had heavy cream in it (one of my favorite ingredients), but it’s so much healthier since the creaminess is achieved with beans and yoghurt instead. I’ll definitely be making this again! =)
karenjd on 5.4.2011
Wow. This was amazing. Direct quote from my neighbor: “This tastes how split pea soup should taste.” His wife who hates soup loved this as well. It is so amazing!
valentinegirlxo on 5.12.2011
I made this late the other night so I would not have to make dinner the next day when I came home. I have never cooked with asparagus so I was not sure how the tops would hold up over night so I could satue them the next day with bacon. So I just took a tablespoon of bacon grease, I made sure I got all the really good stuff that settled on the bottom of the jar and sauted them in that for a few minutes and just tossed them in. The next day I pulled it right out and tried it, I must say this was even good cold. We had it one night served hot and one night served as a chilled side to out dinner. It was great! The saute tips had a really good bacon flavor and I didn’t have to worry about having soggy bacon in my soup.
crazycookin on 5.16.2011
I made this soup this weekend and it was delicious! I made the recipe exactly as is (except I opted not to top with bacon since I’m watching those calories!) and it did not disappoint! It was flavor packed but without being heavy and overpowering. The lemon and greek yogurt really were the perfect way to brighten up this soup for a great spring lunch and the beans are a brilliant way to add a bit of substance and fiber to it for a super balanced meal.
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7 Comments | Be the first to comment!
Comments
cookfromscratch on 4.7.2011
Oh, yum! My son has a dairy allergy, so I’ll go w/olive oil and plain soymilk, but boy does this look great! Can’t wait to try this.
lauraang on 4.7.2011
This sounds so delicious, and healthy to boot! My favorite kind of meals. I’ll definitely be trying this, thank you.
justsyd on 4.7.2011
I’m allergic to White Beans (Legumes), and Chicken, so I suppose that Vegetable Stock would work for the stock…any suggestions for the White Beans? Thanks!
sturgismama68 on 4.11.2011
I got on TK today looking for a low carb recipe and here it is looking delicious…can’t wait to try it! Thanks!
fyfe on 4.12.2011
@justsyd, I use a similar recipe for a broccoli soup, but I use a peeled and cored granny smith apple simmered with the veggies to give it body. Might be worth a shot!
auburncook on 4.17.2011
Absolute spring-y perfection. Loved it!
Eugenia on 3.20.2012
I tried this and it was a bit hard to eat because of all the hairy-ness of the asparagus… it was like eating creamy soup with little pieces of hay or something in it, if that makes sense. Did I do something wrong? I see that no one else has commented about this being a problem… I wonder if it has something to do with using an immersion blender? The blades are much sharper in a real blender and could probably cut through some of those asparagus “hairs” better. Or maybe I could try straining it through something? Anyway, the taste of the soup was amazing, I loved it!
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