Ingredients for Asparagus Cheese Soup
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups milk
- 1 pound fresh asparagus spears, trimmed
- 1 cup shredded sharp cheddar cheese
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon ground nutmeg
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How to Make Asparagus Cheese Soup
- Melt 2 tablespoons of butter in a large saucepan over medium heat.
- Whisk in 1/4 cup all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper until smooth.
- Gradually whisk in 4 cups milk, ensuring no lumps form. Bring to a simmer, stirring constantly.
- Reduce heat to low and simmer for 2 minutes, stirring occasionally.
- Add 1 pound asparagus spears (trimmed) and cook until tender-crisp, about 5-7 minutes.
- Stir in 1 cup shredded cheddar cheese, 1 teaspoon fresh thyme leaves, and 1/4 teaspoon nutmeg.
- Continue to cook until the cheese is melted and the soup is heated through, stirring frequently.
- Ladle the soup into individual bowls.
- Garnish with extra shredded cheddar cheese and a sprinkle of fresh thyme, if desired.
Nutrition Information (Approximate per serving)
Sodium
162 g
Sugar
24g
Fat
335g
Carbs
19g
