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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, Iowa
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings (1 quart)

Ingredients

  • 2 packages (12 ounces each) frozen cut asparagus
  • 1/4 cup butter
  • 2 tablespoons all-purpose flour
  • 4 cups whole milk
  • 1 cup shredded Monterey Jack cheese
  • 4 to 5 drops hot pepper sauce
  • 1-1/2 teaspoons salt
  • 3/4 to 1 teaspoon pepper
  • Roasted asparagus tips, optional

Directions

  • 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.
  • Pour half the milk mixture into a blender; add half 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.
Nutrition Facts
3/4 cup: 261 calories, 19g fat (12g saturated fat), 59mg cholesterol, 852mg sodium, 12g carbohydrate (9g sugars, 1g fiber), 12g protein.

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