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Creamy Asparagus Cheddar Soup | Sarcastic Cooking

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.