Best Cheddar Asparagus Soup Recipes

CHEDDAR ASPARAGUS SOUP

Cheddar Asparagus Soup image

This comes from The Court House and Jail Restaurant in Woodstock, Illinois. It appeared in the R.S.V.P. Letters to the Editor section of a June 1984 Bon Apetit.

Provided by Leslie in Texas

Categories Cheese

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

3 tablespoons butter (3/4 stick)
3/4 cup onion, finely chopped
3/4 cup celery, finely chopped
1/2 cup all-purpose flour
6 cups rich chicken broth, heated to a simmer (preferably homemade)
1/2 teaspoon crumbled bay leaf
1/4 cup sherry wine
1 dash hot pepper sauce
1 dash Worcestershire sauce
1 pinch dry mustard
fresh ground pepper
1 lb small asparagus, trimmed and cut into 1/2 inch slices
10 ounces mild cheddar cheese, shredded
1 1/2 teaspoons fresh parsley, chopped

Steps:

Melt butter in large skillet over medium heat.
Add onion and celery and cook, stirring, until tender but not browned, about 8 minutes.
Reduce heat to low, add flour and cook, stirring frequently, until frothy, about 5 to 10 minutes.
Blend in chicken stock and bay leaf; reduce heat to medium-low.
Add Sherry,hot pepper sauce, Worcestershire, dry mustard, and freshly ground pepper to taste and simmer 20 minutes.
Add asparagus and continue cooking until tender, about 10 minutes.
Stir in cheese and parsley and cook until cheese is melted, 5 to 10 more minutes.
Ladle soup into heated bowls and serve immediately.

WHITE CHEDDAR-ASPARAGUS SOUP

White Cheddar-Asparagus Soup image

Make and share this White Cheddar-Asparagus Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories Vegetable

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 cups chopped onions
1/2 cup butter
4 cups chicken broth
4 chicken bouillon cubes
3 potatoes, peeled and chopped
2 carrots, chopped
1 cauliflower head, cut into florets
2 bunches broccoli, cut into florets
1/2 cup white rice, uncooked
3 cups chopped asparagus
2 cups fresh spinach, torn
4 cups milk
salt, to taste
white pepper, to taste
1/2 lb white cheddar cheese, shredded

Steps:

Saute onion in butter until soft and tender.
Transfer mixture to a large soup pot; blend in broth, bouillon, potatoes, carrots, cauliflower, broccoli, and rice.
Simmer about 15-20 minutes or until rice is tender.
Add in asparagus and spinach; return to a simmer.
Blend in milk; continue to simmer over low heat until vegetables are crisp-tender.
Adjust seasoning to taste with salt/pepper.
Garnish with cheese.

Nutrition Facts : Calories 528, Fat 27.3, SaturatedFat 16.5, Cholesterol 77.6, Sodium 1175, Carbohydrate 51.7, Fiber 10.2, Sugar 8.7, Protein 24.3

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