This is one of our favorites. It's quick to make and freezes well. Add cooked asparagus tips as garnish.

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Recipe Summary

prep:
20 mins
cook:
33 mins
total:
53 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes:

We eat a lot of asparagus so I always save and freeze the water in which I cook the asparagus. I feel that this stock adds even more flavor to the soup. Save the trimmed bottoms from the asparagus for future stock.

I use gluten-free flour for this recipe.

Nutrition Facts

484 calories; protein 19.5g 39% DV; carbohydrates 21.8g 7% DV; fat 36.7g 57% DV; cholesterol 96.5mg 32% DV; sodium 1760.1mg 70% DV. Full Nutrition
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Reviews (7)

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Most helpful positive review

Rating: 4 stars
04/18/2019
It turned out great! I used sharp shredded cheese instead of processed cheese; about 3 big handfuls and it turned out awesome! I also didn t process my asparagus and I liked the chunks. To each their own though.:) Read More
(1)

Most helpful critical review

Rating: 3 stars
11/15/2017
i thought there were too many ingredients couldn't really taste the asparagus. My husband loved it... i made it exactly as written Read More
8 Ratings
  • 5 star values: 2
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/27/2017
Made as written and this turned out good. It's a little too salty thanks to the Velveeta so be sure and use low sodium chicken broth. Read More
(1)
Rating: 4 stars
04/18/2019
It turned out great! I used sharp shredded cheese instead of processed cheese; about 3 big handfuls and it turned out awesome! I also didn t process my asparagus and I liked the chunks. To each their own though.:) Read More
(1)
Rating: 4 stars
04/06/2018
I used half as much cheese as the recipe called for. I also used a premium cheddar cheese and about 2lbs of asparagus. Turned out amazing! Read More
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Rating: 5 stars
02/17/2020
Made the recipe as directed, but forgot to add the cream. My husband is recovering from oral surgery so have been preparing a lot of homemade soup. This was a tasty change from the numerous broth based soups I’d been making. Read More
Rating: 4 stars
03/23/2018
I think Velveeta is an inferior choice so I substituted equal portions of medium cheddar and mozza with garlic/herbs. A real crowd pleaser. Read More
Rating: 4 stars
05/20/2017
I did not change it and my family loved it. Read More
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Rating: 3 stars
11/14/2017
i thought there were too many ingredients couldn't really taste the asparagus. My husband loved it... i made it exactly as written Read More
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