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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Thyme has a sweet, savory flavor that really enhances a variety of dishes, including this creamy soup.—Elizabeth Montgomery, Allston, MA Ingredients:
1/4 cup butter |
1/4 cup king arthur unbleached 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:
1. 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).
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