TMB studio
Cheesy Cream of Asparagus Soup
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 6 servings.
Kids may not want to try a vegetable soup, but once they spoon up a mouthful of this cheesy variety, the flavor will keep them coming back for more. —Muriel Lerdal, Humboldt, Iowa
Ingredients
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2 packages (12 ounces each) frozen cut asparagus
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1/4 cup butter
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2 tablespoons all-purpose flour
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4 cups whole milk
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1 cup shredded Monterey Jack cheese
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4 to 5 drops hot pepper sauce
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1-1/2 teaspoons salt
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3/4 to 1 teaspoon pepper
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Roasted asparagus tips, optional
Directions
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1.
Prepare asparagus according to package directions; drain and set aside. In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Cool slightly.
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2.
Pour half the milk mixture into a blender; add half the asparagus. Cover and process until very smooth; return soup to the saucepan. Repeat with the remaining milk mixture and asparagus. Stir in the cheese, hot pepper sauce, salt and pepper; heat through (do not boil). If desired, top with roasted asparagus tips.
Nutrition Facts
3/4 cup: 261 calories, 19g fat (12g saturated fat), 59mg cholesterol, 852mg sodium, 12g carbohydrate (9g sugars, 1g fiber), 12g protein.
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