Catherine Love~ Ramblings from my Heart and Home

Asparagus-Cheese Soup

This recipe is from

Whole Foods from the Whole World Cookbook.  I'm making it for dinner tomorrow with some french bread and a salad.

Asparagus-Cheese Soup

1 10 oz. can asparagus

2 chicken bouillon cubes

2 c. water

1/4 c. butter

2 T. cornstarch

4 oz. Monterey Jack cheese, shredded

Drain asparagus, reserving liquid.  Chop asparagus coarsely.  Heat bouillon cubes and water in saucepan until bouillon dissolves, stirring frequently.  Cool.  Melt butter in saucepan.  Add cornstarch; mix well.  Cook over med-low heat for 1 to 2 minutes or until smooth, stirring constantly.  Add bouillon gradually, stirring constantly.  Add reserved asparagus liquid; mix well.  Mix in asparagus.  Add cheese gradually, stirring until melted.

Yield: 4 servings

I think I'll double the recipe, though I doubt that my youngest 2 dd's will touch it! 

More for me .

I may try it with frozen asparagus instead of canned...sure wish I had fresh!

Untitled Comment

11:30 AM, Friday, May 12, 2006 .. Posted by morningsunshine

let me know how the frozen goes - I have a LOT of it, and how much reserved water is in the cans so I can add that to the frozen stuff, if you will.
Thanks!