Cheesy Cream of Asparagus Soup |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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. 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 |
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.
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