September 5, 2012

Cream of Asparagus and White Cheddar Soup

I love this time of year!  The final days of summer can still get quite warm but the mornings are crisp and make me think of soups!  I've won most of my children over today with this one.  Until now, none of my kids liked asparagus-make that, they hated asparagus.  But I have a rule with foods they think they dislike.  They at least have to try it.  I made the deal even sweeter-whoever tried it got a small peppermint pattie.  :)  Well, I made up this simple recipe adding about a cup of super sharp Cabot white cheddar and most of my kids loved it!  I didn't have time to make bread today but a thick hunk of crusty french bread would be great with this!  Enjoy!

1 pound asparagus, cut in 1/2-inch slices
2 cups chicken broth
1 extra teaspoon chicken bouillon (optional)
1/2 teaspoon thyme
1 garlic clove, crushed
1 tablespoon flour
1 tablespoon butter
2 cups 2% low-fat milk
about 1 cup sharp cheddar (white preferably)
salt and pepper to taste
dash ground nutmeg

Combine asparagus, broth and bouillon (if using), thyme, and garlic in large saucepan over medium-high heat.  Bring to a boil.  Reduce heat, cover, and simmer for 10 minutes.  Place asparagus mixture in a blender; process until smooth and keep in blender to use later.  Melt the butter in saucepan over medium heat; add flour and stir constantly with a whisk.  Gradually add the milk, stirring with whisk until blended.  Add asparagus mixture, stirring to combine.  Bring to a boil, reduce heat and simmer 5 minutes, stirring constantly.  Lower heat and add cheese, salt and pepper, and nutmeg.  Stir well to combine until cheese is melted.  You can also save a few asparagus tops to saute and add to soup.

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