Ingredients Jump to Instructions ↓

  1. 2 packages (12 ounces each ) frozen cut asparagus

  2. 1/4 cup butter

  3. 2 tablespoons all-purpose flour

  4. 4 cups milk

  5. 1 cup (4 ounces) shredded Monterey Jack cheese

  6. 4 to 5 drops hot pepper sauce

  7. 1-1/2 teaspoons salt

  8. 3/4 to 1 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. Prepare asparagus according to package directions; drain and set aside. In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. Pour half of the milk mixture into a blender; add half of the asparagus. Cover and process until blended. Strain and discard pulp; return soup to the saucepan. Repeat with the remaining milk mixture and asparagus. Stir in the cheese, hot pepper sauce, salt and pepper; heat through (do not boil). Yield: 6 servings.


Send feedback