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Asparagus Cheese Soup Recipe

Photo by: Taste of Home

Thyme has a sweet, savory flavor that really enhances a variety of dishes, including this creamy soup.—Elizabeth Montgomery, Cambridge, Massachusetts

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6-8 Servings
Prep/Total Time: 20 min.

Ingredients

1/4 cup butter
1/4 cup all-purpose flour
2 teaspoons salt
1/8 teaspoon pepper
6 cups milk
4 cups cut fresh asparagus (1-inch pieces), cooked and drained or 2 packages (10 ounces each) frozen cut asparagus, thawed
3 cups (12 ounces) shredded cheddar cheese
4 teaspoons minced fresh thyme or 1-1/2 teaspoons dried thyme
1/8 teaspoon ground nutmeg
Croutons and additional shredded cheddar cheese, optional

Directions

In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. Add asparagus and heat through. Add the cheese, thyme and nutmeg. Cook until cheese is melted, stirring frequently (do not boil). Garnish with croutons and additional cheese if desired. Yield: 6-8 servings (2 quarts).

Nutrition Facts: 1 serving (1 cup) equals 343 calories, 24 g fat (16 g saturated fat), 85 mg cholesterol, 994 mg sodium, 16 g carbohydrate, 2 g fiber, 17 g protein.

Asparagus Cheese Soup published in Taste of Home April/May 1998, p56

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