Prep 15 mins
Cook 30 mins
A delicious way to celebrate the new asparagus in spring, or broccoli in fall! Decadent, smooth, and satisfying - this soup freezes then reheats in the microwave *beautifully* - my favorite "brown-bag lunch" addition.
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 3 stalks celery, chopped
- 1 garlic clove, minced
- 2 cups water
- 2 teaspoons chicken soup base (Knoor or good, low sodium bouillon)
- 4 cups chicken broth (low sodium, I use 1 box of Swanson ORGANIC, much better flavor)
- 1⁄2 cup flour
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 medium yukon gold potatoes, peeled, chopped
- 2 lbs fresh asparagus, trimmed of tough parts, chopped to bite-sized pieces (or broccoli)
- 3⁄4 cup half-and-half
- 1 teaspoon soy sauce
- 1⁄2 lb Fontina cheese, cubed
- 1⁄2 cup parmesan cheese, grated
- Melt butter & oil in heavy cooking pot, over med-high heat. Sauté onions and celery until tender (~4 min.). Add garlic and sauté ~30 seconds (don't scorch – gets bitter). Add flour, stirring constantly for 1 minute, to cook out raw flour taste. Add water, broth, and Knoor soup base (or substitute bouillon). Stir until smooth. Bring to a gentle boil. Boil for 2 minutes to set the thickening.
- Add diced potatoes, chopped asparagus (or broccoli), salt, and pepper. Reduce heat to med-LOW and simmer for ~25 minutes.
- Puree about ¾ of the soup in a blender in small batches. (Hot soup expands when blended, so fill blender only about 2/3 way full!). I place batches in an intermediary large Pyrex bowl to hold until returning to pot.
- Return blended soup to pot. Stir in half-and-half, soy, and cheeses. Simmer (do NOT BOIL) 5-10 more minutes – stirring often, then taste for seasonings (probably needs a bit more pepper, doubtful it needs more salt – cheese, soup base, and broth are already somewhat salted).
My goal was to duplicate a soup I had at a local eatery, now gone out-of-business. I made this with the broccoli and hit the bull's eye. I used 5 oz. of Fontina cheese instead of the 8 oz. the recipe called for, and used whole milk instead of the half & half and still found it very rich and full-bodied. Very flavorful and lovely broccoli essence with out it being overpowering, as broccoli sometimes can be. Thanks for sharing your recipe. I will make this again!