Asparagus Cheddar Soup

Creamy asparagus cheddar soup is the perfect quick meal for those not so warm days. Asparagus, onion, heavy cream, stock, cheddar cheese, and give or take a few seasonings all come together to make the easiest soup. You’ll be saying to yourself, “Broccoli cheddar soup, who?” Make asparagus cheddar soup today.

The other day…oh geez, Mom cover your eyes don’t read this…The other day I seriously thought to myself, “Can it please snow?” I know. GASP. Horror and shock. What’s wrong with me?

But for real.

If it is 30 degrees and whipping winds in my face, it might as well be snowing so it is at least pretty.

You get my logic.

I am a springtime baby. I should like this time of year. We celebrate my birthday, Mike is off from school, plants are starting to come back to life… Pffffff (fart noise).

I actually hate it.

The weather is not reliable. One day it is 70 degrees, the next day it is snowing or raining, or raining and snowing.

I guess that would be sleet, but you know what I mean. Jack is still in that phase where he thinks that just because you played outside one day, you can now play outside again everyday.

Even if he sees it is raining, he still doesn’t understand. Then to him, all he knows is that mom is mean and he can’t do what he wants.

Luckily, Andy and Weezer will give up after four minutes of staring forlornly out the back door and move on to indoor activities. God bless them.

What do you need to make asparagus cheddar soup:

• asparagus
• cheddar cheese
• butter
• heavy cream
• stock
• garlic
• onion
• a smattering of seasonings

As for birthday celebrations in the springtime, meh. Mid-thirties is just that: mid-thirties. Nothing to get overly excited about. Mainly I just try to squeeze in a night out with Mike or a girlfriend and then think about how I would rather be home in sweatpants with wine and Netflix.

No offense to Mike or said friends. I just also hate all activities. Honestly, I could care less about new plants growing, etc. I just care that the plants I already have planted don’t die. Basically, me and Larry David have a lot of things in common, which might not necessarily be a good thing.

You know what goes with grumpy Larry David spring attitude, staying at home, and snow? Soup! It is the optimal combo for prime soup making and consuming.

See where I was going here?

Asparagus cheddar soup is basically acknowledging the fact that Spring is here but actually sucks because it is just glorified winter.

Asparagus cheddar soup uses really fresh asparagus, the spring element, and really good cheddar from Tillamook for the comforting winter aspect.

Praise be. It’s so good!

I can get down with this kind of springtime action. You should too. Just admit it to yourself that spring blows over a bowl of asparagus cheddar soup.

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Asparagus Cheddar Soup

Slightly spicy from the horseradish and mustard this cheddar asparagus soup is perfect for those cold spring days.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 1/4 Cup Unsalted Butter
• 1/2 Yellow Onion diced
• 8 Ounces Fresh Asparagus woody stems removed and roughly chopped
• 1/4 Cup All Purpose Flour
• 1 Garlic Clove grated
• 24 Ounces Low-Sodium Vegetable Stock
• 1 Pint Heavy Cream
• 1/2 Teaspoon Prepared Horseradish
• 1/2 Teaspoon Ground Mustard
• 1 Cup Tillamook Shredded Cheddar
• Salt & Freshly Cracked Black Pepper to taste

Instructions

1. Add butter to a Dutch oven. Melt over medium heat.
2. Add onions and cook until translucent, about 5 minutes. Then, add in the asparagus and cook for about 3 minutes. I still like a good snap in the asparagus so I don't cook it too long. Season with a little salt and pepper.
3. Add the garlic, cook an additional minute and then add in the flour. Stir to coat and combine to make a roux.
4. Pour in the vegetable stock and mix to combine. Add in the heavy cream along with a little more salt and pepper. Keep stirring until the soup starts to thicken, about 10 minutes.
5. Increase the heat to medium/high. Bring to a simmer for 5 minutes.
6. Reduce heat to low. Add in the cheddar cheese. Stir until the cheese melts.
7. Remove from heat. Add more salt and pepper to taste. Serve.