Cheesy Cream of Asparagus Soup Recipe

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Cheesy Cream of Asparagus Soup Recipe
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  1. 2 packages (12 ounces each) frozen cut asparagus
  2. 1/4 cup butter
  3. 2 tablespoons all-purpose flour
  4. 4 cups milk
  5. 1 cup (4 ounces) shredded Monterey Jack cheese
  6. 4 to 5 drops hot pepper sauce
  7. 1-1/2 teaspoons salt
  8. 3/4 to 1 teaspoon pepper
  1. 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 for 2 minutes or until thickened. Cool slightly.
  2. Pour half of the milk mixture into a blender; add half of the asparagus. Cover and process until blended. Strain and discard pulp; 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). Yield: 6 servings.
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