Cheesy Asparagus Soup

⏱ 70 mins 🍽 4 quarts 🏷 Snack

This creamy soup combines fresh asparagus with green beans, potatoes, and mushrooms in a savoury broth. It is enriched with cream cheese and a blend of provolone and cheddar for a decadent, cheesy finish. The recipe yields four quarts of soup, perfect for a warming lunch or snack. It requires gentle simmering to melt the cheeses smoothly without letting the soup boil.

Cheesy Asparagus Soup

Ingredients

  • 1/4 cup butter (1/2 stick)
  • 1 small white onion, chopped coarse (weighing about 4 oz)
  • 1/2 lb fresh green beans, chopped in 1-inch pieces
  • 1/2 lb red potatoes, peeled and diced
  • 1/8 lb mushroom, very thinly sliced
  • 1/2 gallon low sodium chicken broth
  • 1 cup pinot grigio wine, or any other dry white wine
  • 1 lb fresh asparagus, chopped in bite size pieces
  • 1 tablespoon salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 3 cloves garlic, crushed
  • 1 tablespoon dried leaf thyme
  • 1 bay leaf
  • 1 cup whole milk
  • 8 ounces cream cheese
  • 3/4 lb provolone cheese, shredded
  • 1/2 lb mild cheddar cheese, shredded
  • water, as needed

Method

  1. Melt the butter in a large, heavy stock pot.
  2. Stir fry the chopped onion, green beans, potatoes and sliced mushrooms for 4 to 6 minutes.
  3. Pour in the chicken broth and wine, then add the asparagus pieces, garlic, thyme, bay leaf, salt and pepper. Increase the heat to bring the mixture to a boil.
  4. Let the soup boil uncovered for 10 minutes, or until the vegetables become tender, then reduce the heat.
  5. Add the milk, followed by the cream cheese and the shredded provolone and cheddar cheeses. Heat gently while stirring constantly until the cheeses have fully melted.
  6. Maintain a simmer, ensuring the soup does not reach a rolling boil.
  7. Once the cheese is completely dissolved, take the pot off the heat. Remove and discard the bay leaf.
  8. Whisk in water as required to achieve a total volume of 4 quarts.
  9. Check the seasoning and add more salt if needed.
  10. Serve the soup straight away, or reheat it very gently for later serving.

Nutrition (per serving)

Sodium3279300 mg

Recipe details

CategorySnack
AuthorLennie