Asparagus Cheese Soup
From moxie2burn 9 years ago
- 45 to make
- Serves 6
This is my riff on Sunny Anderson's Cream of Asparagus Soup, which is not so much a cream soup, but a veggie soup with cream. I make stock* from my asparagus ends, then add chicken base (such as Better Than Bouillon) to make the chicken stock with. Read more You get a much richer asparagus flavor doing so! Create a flavorful stock by dropping the woody ends and peelings from a 1 pound bunch of asparagus into 6 cups of water. Simmer for 15 minutes, and then strain. See less
Ingredients
- 4 tablespoons butter shopping list
- 1 large onion, chopped shopping list
- 2 cloves garlic, minced shopping list
- Salt and freshly ground black pepper shopping list
- 2 pounds asparagus, ends trimmed and cut into 1-inch pieces shopping list
- 6 cups chicken stock* shopping list
- 3 cups grated sharp cheddar cheese shopping list
- 1 pint sour cream, room temperature shopping list
- Hungarian hot paprika, for garnish shopping list
How to make it
- Melt butter in a large saucepan over medium-high heat. Add onion and garlic, and saute 5 minutes. Season with fresh ground pepper (reserve salting until soup is finished). Add asparagus and saute another 4 minutes. Add the chicken stock and bring to a boil. Reduce to simmer and cook for 10-15 minutes, until asparagus is very tender. Using immersion blender, blend until smooth. Whisk in cheese and once melted, stir in sour cream, heat through, season with salt and pepper, to taste. Transfer to serving bowls. Dust with paprika and serve.
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