https://glassofwin.wordpress.com/2010/09/14/recipe-asparagus-blue-cheese-soup/
ASPARAGUS BLUE CHEESE SOUP
2 packages fresh asparagus spears
1 tsp. margarine/butter
1/3 c. chopped (sweet) onion
1 can low-sodium chicken broth (substitute vegetable broth if strictly vegetarian), divided (roughly 14oz)
1 1/2 cups milk
Crumbled blue cheese (I use a whole package, around 5 oz)
1/2 tsp salt (optional)
Freshly ground pepper (to taste)
2 packages fresh asparagus spears
1 tsp. margarine/butter
1/3 c. chopped (sweet) onion
1 can low-sodium chicken broth (substitute vegetable broth if strictly vegetarian), divided (roughly 14oz)
1 1/2 cups milk
Crumbled blue cheese (I use a whole package, around 5 oz)
1/2 tsp salt (optional)
Freshly ground pepper (to taste)
Directions
– Lop off the ends (thickest area) of the asparagus stems and discard into your compost. Steam asparagus until cooked, set aside
– Lop off the ends (thickest area) of the asparagus stems and discard into your compost. Steam asparagus until cooked, set aside
– Melt butter in a small non-stick skillet, saute onion under tender but not brown
– Combine asparagus, onion and 1 c. of broth in blender. Process until smooth and liquidized. Remember to stop and scrape down the sides!
– Pour mixture into saucepan
– Add: remaining broth, milk, cheese & salt (optional)
– Cook over medium-low heat until cheese is melted
– Ladle into bowls, grind some pepper on top and enjoy!
Notes
For a more subtle flavor, use Gorgonzola cheese in lieu of blue
In the past I have used frozen asparagus with mixed results. If you can use fresh, do, but frozen is a decent substitute if you trim their stems.
For a more subtle flavor, use Gorgonzola cheese in lieu of blue
In the past I have used frozen asparagus with mixed results. If you can use fresh, do, but frozen is a decent substitute if you trim their stems.
