Asparagus Or Broccoli And Fontina Cheese Soup

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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."

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Steps

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Melt butter & oil in heavy cooking pot , over med-high heat.

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Saut onions and celery until tender.

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Add garlic and saut ~30 seconds.

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Add flour , stirring constantly for 1 minute , to cook out raw flour taste.

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Add water , broth , and knoor soup base.

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Stir until smooth.

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Bring to a gentle boil.

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Boil for 2 minutes to set the thickening.

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Add diced potatoes , chopped asparagus , salt , and pepper.

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Reduce heat to med-low and simmer for ~25 minutes.

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Puree about of the soup in a blender in small batches.

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I place batches in an intermediary large pyrex bowl to hold until returning to pot.

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Return blended soup to pot.

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Stir in half-and-half , soy , and cheeses.

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Simmer 5-10 more minutes stirring often , then taste for seasonings.

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Ingredients

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butter, extra virgin olive oil, yellow onion, celery, garlic clove, water, chicken soup base, chicken broth, flour, kosher salt, ground black pepper, yukon gold potatoes, fresh asparagus, half-and-half, soy sauce, fontina cheese, parmesan cheese