Cheesy Cream of Asparagus Soup
Ingredients
- 2 pkgs frozen cut asparagus (12 oz each)
- 1/4 cup butter
- 2 tbs all-purpose flour
- 4 cups whole milk
- 1 cup Monterey jack cheese, shredded
- 4 to 5 drops hot pepper sauce
- 1 1/2 tsp salt
- 3/4 to 1 tsp pepper
- asparagus tips, roasted, optional
Instructions
- 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.
- Pour half of the milk mixture into a blender; add half of 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.
Notes
Cheesy Cream of Asparagus Soup
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
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