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, IA
Takes: 25 min. • Makes: 6 servings
- 2 pkg. (12 oz. each) frozen cut asparagus
- ¼ cup butter
- 2 Tbsp. all-purpose flour
- 4 cups whole milk
- 1 cup shredded Monterey Jack cheese
- 4 to 5 drops hot pepper sauce
- 1 ½ tsp. salt
- ¾ to 1 tsp. pepper
- Roasted asparagus tips, optional
- 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 until thickened, about 2 minutes. Cool slightly.
- 2. 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.
¾ cup: 261 cal., 19g fat (12g sat. fat), 59mg chol., 852mg sod., 12g carb. (9g sugars, 1g fiber), 12g pro.
