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Cheesy Cream of Asparagus Soup Recipe
Cheesy Cream of Asparagus Soup Recipe photo by Taste of Home

Cheesy Cream of Asparagus Soup Recipe

Read Reviews (4)
5 4
Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings

Ingredients

  • 2 packages (12 ounces each) frozen cut asparagus
  • 1/4 cup butter
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 4 cups milk
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 4 to 5 drops hot pepper sauce
  • 1-1/2 teaspoons salt
  • 3/4 to 1 teaspoon pepper

Nutritional Facts

1 serving (3/4 cup) equals 261 calories, 19 g fat (12 g saturated fat), 59 mg cholesterol, 852 mg sodium, 12 g carbohydrate, 1 g fiber, 12 g protein.

Directions

  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 for 2 minutes or until thickened. Cool slightly.
  2. Pour half of the milk mixture into a blender; add half of the asparagus. Cover and process until blended. Strain and discard pulp; 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). Yield: 6 servings.
Originally published as Cream of Asparagus Soup in Country Woman Christmas Annual 2006, p45

Nutritional Facts

1 serving (3/4 cup) equals 261 calories, 19 g fat (12 g saturated fat), 59 mg cholesterol, 852 mg sodium, 12 g carbohydrate, 1 g fiber, 12 g protein.

Reviews for Cheesy Cream of Asparagus Soup(4)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
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MY REVIEW
Reviewed Mar. 9, 2014

Loved it. I didn't have any hot sauce so I added pepper cheese mixed with cheddar

MY REVIEW
Reviewed Feb. 26, 2014

I think I will stay with cheddar cheese and instead of using frozen asparagus, I sauted fresh asparagus, celery and onion ahead of time.

MY REVIEW
Reviewed Apr. 19, 2012

This soup was very good. It had a smooth consistancy until I put in the cheese. Then it looked a bit curdled. Next time I make this, I will include some onion and use Velveeta cheese.

MY REVIEW
Reviewed Mar. 21, 2011

This was an absolutely excellent recipe. I changed a few ingredients and would not recommend straining the pulp. I did not add the hot pepper sauce, but otherwise, it was AMAZING!!!

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