Cheesy Asparagus Soup recipe
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Ingredients
- 6 cups chicken stock, divided 1 ½ pounds asparagus, trimmed and chopped ¼ cup butter 2 tablespoons olive oil 1 onion, chopped 2 ribs celery, chopped 2 cloves garlic, chopped 6 tablespoons all-purpose flour 1 cup half-and-half, or more to taste 1 pound processed American cheese (such as Velveeta®), cubed salt and ground black pepper to taste
Nutrition Info
- 483.7 caloriescarbohydrate: 21.8 gcholesterol: 96.5 mgfat: 36.7 gfiber: 3.2 gprotein: 19.5 gsaturatedFat: 19.9 gservingSize: -sodium: 1760.1 mgsugar: 9.5 gtransFat: : -unsaturatedFat: : -
Directions Cheesy Asparagus Soup
Directions
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Bring 4 cups chicken stock to a boil in a saucepan. Add asparagus and cook until tender, 3 to 5 minutes. Drain asparagus, reserving the stock. Set a few asparagus tips aside for garnish.
Heat butter and olive oil in a stockpot over medium heat. Add onion and celery and cook until tender, 6 to 8 minutes. Add garlic, cook and stir until fragrant, about 3 minutes more.
Stir flour into onion mixture until combined, about 2 minutes. Add remaining 2 cups chicken stock, cook and stir until thickened, about 5 minutes more. Add cooked asparagus stalks and remaining reserved asparagus-chicken stock, bring soup to a boil.
Heat half-and-half in a small saucepan over medium heat until warmed slightly, 1 to 2 minutes. Add warmed half-and-half to soup, reduce heat, and simmer until flavors have blended, about 10 minutes.
Pour soup into a blender no more than half full. Cover and hold lid down, pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to stockpot. Add American cheese and stir until melted, season with salt and pepper. Garnish with asparagus tips.