Asparagus Cheese Soup II

Thyme has a sweet, savory flavor that really enhances a variety of dishes, including this creamy soup.


2 quarts (6 to 8 servings)


1/4 cup butter
1/4 cup all-purpose flour
2 teaspoons salt
1/8 teaspoon pepper
6 cups milk
4 cups cut fresh asparagus (1-inch pieces), cooked and drained or 2 packages (10 ounces each)frozen cut asparagus, thawed
3 cups (12 ounces) shredded cheddar cheese
4 teaspoons minced fresh thyme or 1 1/2 teaspoons dried thyme
1/8 teaspoon ground nutmeg
croutons and additional shredded cheddar cheese, optional


In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. Add asparagus and heat through. Add the cheese, thyme and nutmeg. Cook until cheese is melted, stirring frequently (do not boil). Garnish with croutons and additional cheese if desired.

Estimated Time

Preparation/Total Time: 20 minutes

Nutritional Information

1 serving (1 cup) equals 343 calories, 24 g fat (16 g saturated fat), 85 mg cholesterol, 994 mg sodium, 16 g carbohydrate, 2 g fiber, 17 g protein.

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