Guest guest Posted May 22, 2008 Report Share Posted May 22, 2008 This is a great soup to savor when asparagus is in season. Asparagus Cheese Soup 1/4 cup butter or margarine 1/4 cup all-purpose flour 2 tsp. salt 1/8 tsp. pepper 6 cups milk 4 cups fresh asparagus (1-inch pieces), cooked and drained or 2 packages (10 oz.) frozen cut asparagus, thawed 3 cups shredded cheddar cheese 4 tsp. minced fresh Thyme or 1 1/2 tsp. dried thyme 1/8 tsp. ground nutmeg optional additional shredded cheddar In a 3 quart saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk and bring to a boil. Boil and stir for two minutes. Add asparagus and heat through. Reduce heat. Add the cheese, thyme, and nutmeg. Cook until cheese is melted, stirring frequently (do not boil). Garnish with additional cheese if desired. Yield: 6 to 8 servings (2 quarts) ~ PT ~ True religion is the life we lead, not the creed we profess. ~ Louis Nizer, lawyer (1902-1994) Quote Link to comment Share on other sites More sharing options...
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