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Asparagus Cheese Soup

 Asparagus Cheese Soup
Thyme has a sweet, savory flavor that really enhances a variety of dishes, including this creamy soup.—Elizabeth Montgomery, Allston, MA
6-8 ServingsPrep/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).
Nutritional 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.