Ingredients53 m servings 484
- 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.
- 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.
Per Serving: 484 calories; 36.7 21.8 19.5 97 1760 Full nutrition
ReviewsRead all reviews 5
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!
I think Velveeta is an inferior choice so I substituted equal portions of medium cheddar and mozza with garlic/herbs. A real crowd pleaser.
i thought there were too many ingredients, couldn't really taste the asparagus. My husband loved it ... i made it exactly as written