Asparagus cheese soup

Yield: 6 servings

Measure Ingredient
¼ cup Butter
¼ cup Flour, all-purpose
1 tablespoon Salt
dash Nutmeg; fresly grated
dash Pepper
1½ quart Milk
20 ounces Asparagus; cooked, drained, and diced
3 cups Cheese, Cheddar; shredded
Cheese, Cheddar; shredded OR grated parmesan cheese

Melt butter and blend in flour, salt, nutmeg, and pepper. Gradually add milk and cook, stirring constantly, until slightly thickened. Add asparagus and Cheddar cheese and continue to stir until cheese melts.

To serve, garnish with paprika and a little more shredded Cheddar cheese or grated Parmesan cheese.

SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 12-07-94

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