Asparagus Or Broccoli And Fontina Cheese Soup Recipe

Ingredients for Asparagus Or Broccoli And Fontina Cheese Soup

• 2 tablespoons butter
• Extra Virgin Olive Oil
• Yellow Onion
• 2 celery stalks, chopped
• Garlic Clove
• 4 cups water or vegetable broth
• Chicken Soup Base
• Chicken Broth
• 2 tablespoons all-purpose flour
• Kosher Salt
• Ground Black Pepper
• Yukon Gold Potatoes
• Fresh Asparagus
• Half And Half
• Soy Sauce
• Fontina Cheese
• Parmesan Cheese

How to Make Asparagus Or Broccoli And Fontina Cheese Soup

1. Melt 2 tablespoons butter and 1 tablespoon olive oil in a large, heavy-bottomed pot over medium-high heat.
2. Sauté 1 medium onion and 2 celery stalks, chopped, until softened (about 5-7 minutes).
3. Add 2 cloves garlic, minced, and sauté for about 30 seconds until fragrant.
4. Whisk in 2 tablespoons all-purpose flour and cook for 1 minute, stirring constantly, to remove the raw flour taste.
5. Gradually whisk in 4 cups water or vegetable broth and 1 tablespoon Knorr vegetable soup base (or bouillon).
6. Stir until completely smooth.
7. Bring to a gentle boil.
8. Reduce heat and simmer for 2 minutes to allow the soup to thicken slightly.
9. Add 1 pound diced potatoes, 1 pound asparagus spears (trimmed and chopped) or 1 pound broccoli florets, salt, and pepper to taste.
10. Reduce heat to medium-low and simmer for 20-25 minutes, or until the potatoes and vegetables are tender.
11. 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.)
12. Return the pureed soup to the pot.
13. Stir in 1 cup half-and-half or heavy cream, 2 tablespoons soy sauce (or tamari), and 1 cup shredded Fontina cheese.
14. Simmer for another 5-10 minutes, stirring frequently, until the cheese is melted and the soup is heated through. Adjust seasonings to taste.