Cheesy Asparagus Soup Recipe

In a large heavy stock pot melt butter over low heat. Then whisk in broth and milk add asparagus and potatoes. Add butter when melted add garlic salt and pepper sprinkle flour over onion and stir to coat.

Olivia Luz

Stir in the cheese hot pepper sauce salt and pepper. Bring 4 cups chicken stock to a boil in a saucepan. Add half the asparagus. Combine cream garlic pepper and salt in a small bowl. Turn heat up to medium or medium high and bring to a boil.

Instructions in a large kettle with a small amount of water cook the asparagus and onion until they become tender. Pour half the milk mixture into a blender. Directions in a large kettle cook asparagus and onion in a small amount of water until tender. Cover and process until very smooth. Set a few asparagus tips aside for garnish.

Heat through do not boil. Add chicken stock and wine to stock pot and stir then stir in the asparagus and herbs and spices including garlic. Heat the kettle over medium heat until the cheese is melted and the soup turns hot. If desired top with roasted asparagus tips. Arrange asparagus in a 9 by 13 inch baking dish.

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In a large saucepan cook onion in oil over medium heat until tender. Drain the liquid and add all the remaining ingredients. Drizzle over the asparagus. Repeat with the remaining milk mixture and asparagus. Return soup to the saucepan.

Preheat oven to 400 degrees f. Drain asparagus reserving the stock. Add onion beans potatoes and mushrooms and stir fry for 4 to 6 minutes. Cooking a minute or two. Bake until the cheese is golden and melted and the asparagus is tender about 20 minutes.

Add asparagus and cook until tender 3 to 5 minutes. Sprinkle mozzarella parmesan and crushed red pepper evenly over the asparagus. Add asparagus and cook until tender 3 to 5 minutes. Preheat oven to 400 degrees f. In a large saucepan cook onion in oil over medium heat until tender.

Sprinkle mozzarella parmesan and crushed red pepper evenly over the asparagus. Heat through do not boil. Instructions in a large kettle with a small amount of water cook the asparagus and onion until they become tender. Stir in the cheese hot pepper sauce salt and pepper.