I think what she is saying that, whether in soup or any other dish, many children simply do not like asparagus.
For transport and handling food, the basic rule is that food should not be in the 'danger zone', which is 4° - 60°C or 39 -140°F, for more than 4 hours. -Less time if possible. If a soup is to be reheated, places I have worked at have chilled it as quickly as possible, and transported it cold. To chill, we place pots of hot liquid inside of larger pots with ice in them. We also use ice wands, HERE
The guideline we use is the FDA food code. It is huge, but searchable. Most answers about food handling can be found there.
I have found that cream type soups can be difficult for some people to re-heat. The soup needs to be gently heated and some people try to put it on high heat and burn it. Soups made with a vegetable stock, or tomato, base seem to work better for me if they will be reheated. I also avoid noodles.
I hope this helps!
