Ingredientes para Asparagus Or Broccoli And Fontina Cheese Soup
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion
- 2 stalks celery
- 2 cloves garlic
- 4 cups water
- Chicken Soup Base
- Chicken Broth
- 2 tablespoons all-purpose flour
- salt to taste
- pepper to taste
- 1 pound diced potatoes
- 1 pound asparagus spears
- 1 cup half-and-half
- 2 tablespoons soy sauce
- 1 cup shredded Fontina cheese
- Parmesan Cheese
- 1 tablespoon Knorr vegetable soup base
- 4 cups vegetable broth
- 1 pound broccoli florets
- 1 cup heavy cream
- 2 tablespoons tamari
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Cómo preparar Asparagus Or Broccoli And Fontina Cheese Soup
- Melt 2 tablespoons butter and 1 tablespoon olive oil in a large, heavy-bottomed pot over medium-high heat.
- Sauté 1 medium onion and 2 celery stalks, chopped, until softened (about 5-7 minutes).
- Add 2 cloves garlic, minced, and sauté for about 30 seconds until fragrant.
- Whisk in 2 tablespoons all-purpose flour and cook for 1 minute, stirring constantly, to remove the raw flour taste.
- Gradually whisk in 4 cups water or vegetable broth and 1 tablespoon Knorr vegetable soup base (or bouillon).
- Stir until completely smooth.
- Bring to a gentle boil.
- Reduce heat and simmer for 2 minutes to allow the soup to thicken slightly.
- Add 1 pound diced potatoes, 1 pound asparagus spears (trimmed and chopped) or 1 pound broccoli florets, salt, and pepper to taste.
- Reduce heat to medium-low and simmer for 20-25 minutes, or until the potatoes and vegetables are tender.
- Carefully puree about half of the soup using an immersion blender or in a regular blender in small batches. (Be cautious when blending hot liquids.)
- Return the pureed soup to the pot.
- Stir in 1 cup half-and-half or heavy cream, 2 tablespoons soy sauce (or tamari), and 1 cup shredded Fontina cheese.
- Simmer for another 5-10 minutes, stirring frequently, until the cheese is melted and the soup is heated through. Adjust seasonings to taste.
Nutrition Information (Approximate per serving)
Sodium
56 g
Sugar
22g
Fat
71g
Carbs
9g
