|Light and flavored with cheese this asparagus soup is a favorite of my husband's and so easy to make.|
|Lovely and delicious asparagus is a member of the lily family.|
1-1 1/2 pounds of fresh asparagus
1 quart water or chicken stock (if using water enrich with 6 bouillon cubes)
8 oz. soft cheddar cheese (I like Hoffman's Sharp)
1 C. cream, half and half, or whole milk
salt and fresh ground black pepper
Break the stalks off the ends of the spears by snapping where it wants to naturally break. Add the tough stalks to the stock or water and bring to a boil. Reduce the heat to simmer and cover. Simmer for at least 30 minutes. This is a recipe given to me by my husband's aunt Virginia McCausland over the telephone one day. She was a wonderful cook who loved sharing recipes.
|These are the tough fibrous ends of the stalk that I boil and discard.|
|These are cut into bite sized piece ready for the soup kettle.|
Add the cream, salt and pepper to taste and stir until well combined. Serve with crisp saltines. Yield about 6 one cup servings
|Ham salad keeps very well in the refrigerator and is also good spread on crackers and loaded into celery sticks.|
This is still just the way I make it and this link will take you to my recipe!