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Cheesy Asparagus Soup

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Cheesy Asparagus Soup



Ingredients :

  • 6 cups chicken stock
  • divided
  • 1 ½ pounds asparagus
  • trimmed and chopped
  • ¼ cup butter
  • 2 tablespoons olive oil
  • 1 onion
  • chopped
  • 2 ribs celery
  • chopped
  • 2 cloves garlic
  • chopped
  • 6 tablespoons all-purpose flour
  • 1 cup half-and-half
  • or more to taste
  • 1 pound processed American cheese (such as Velveeta®)
  • cubed
  • salt and ground black pepper to taste
  • Methods :

  • 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.
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