Creamy Cheddar and Asparagus Delight
Indulge in the rich and velvety flavors of Creamy Cheddar and Asparagus Delight, a timeless soup originally crafted at The Court House and Jail Restaurant in Woodstock, Illinois. This delightful dish, which first appeared in the R.S.V.P. Letters to the Editor section of a beloved June 1984 Bon Appétit, is perfect for family gatherings or a cozy night in. The combination of tender asparagus, robust cheddar cheese, and a hint of sherry creates a comforting experience that warms both the soul and palate. Enjoy this soup as a starter or a light meal paired with crusty bread.
8
Servings
263
Calories
14
Ingredients
Ingredients
Butter
3 tablespoons (Melted)
Onion
3/4 cup (Finely chopped)
Celery
3/4 cup (Finely chopped)
All-purpose flour
1/2 cup (Sifted)
Chicken broth
6 cups (Heated to simmer)
Bay leaf
1/2 teaspoon (Crumbled)
Sherry wine
1/4 cup (N/A)
Hot pepper sauce
1 dash (N/A)
Worcestershire sauce
1 dash (N/A)
Dry mustard
1 pinch (N/A)
Fresh ground pepper
To taste (N/A)
Asparagus
1 lb (Trimmed and cut into 1/2 inch slices)
Mild cheddar cheese
10 ounces (Shredded)
Fresh parsley
1 1/2 teaspoons (Chopped)
Instructions
1
In a large skillet, melt the butter over medium heat until bubbling but not browned.
2
Add the finely chopped onion and celery to the skillet. Sauté, stirring occasionally, until the vegetables are tender and translucent, approximately 8 minutes.
3
Lower the heat to low and sprinkle in the flour. Cook, stirring frequently, until the mixture is frothy and golden, about 5 to 10 minutes.
4
Gradually whisk in the heated chicken broth and add the crumbled bay leaf. Increase the heat to medium-low and bring the mixture to a gentle simmer.
5
Stir in the sherry wine, a dash of hot pepper sauce, Worcestershire sauce, dry mustard, and freshly ground pepper to taste. Allow the soup to simmer for 20 minutes to meld the flavors.
6
Add the trimmed and sliced asparagus to the pot, and continue to cook for an additional 10 minutes, or until the asparagus is tender.
7
Remove the pot from heat and stir in the shredded cheddar cheese and chopped parsley. Return to low heat and stir until the cheese is fully melted and incorporated into the soup, about 5 to 10 minutes.
8
Ladle the hot soup into warmed bowls and garnish with additional parsley if desired. Serve immediately for a luxurious experience.
Nutrition Information
16g
Fat
15g
Carbs
10g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this soup recipe?
The recipe is called Creamy Cheddar and Asparagus Delight.
Where did the Creamy Cheddar and Asparagus Delight recipe originate?
It was originally crafted at The Court House and Jail Restaurant in Woodstock, Illinois.
In which publication and year was this recipe first featured?
It appeared in the R.S.V.P. Letters to the Editor section of the June 1984 issue of Bon App&t&t.
How many servings does this recipe yield?
This recipe makes 8 servings.
How many calories are in one serving of this soup?
There are 263 calories per serving.
What is the fat content per serving?
Each serving contains 16g of fat.
How many carbohydrates are in a single serving?
There are 15g of carbohydrates per serving.
What is the protein content per serving?
Each serving provides 10g of protein.
How much asparagus is required for this recipe?
The recipe requires 1 lb of asparagus, trimmed and cut into 1/2 inch slices.
What type of cheese is used in this soup?
The recipe uses 10 ounces of shredded mild cheddar cheese.
How much butter is used to start the soup?
3 tablespoons of melted butter are used.
What amount of chicken broth is needed?
The recipe calls for 6 cups of chicken broth, heated to a simmer.
How should the onion and celery be prepared?
Both the onion and celery should be finely chopped, using 3/4 cup of each.
What type of flour is recommended and how much?
The recipe uses 1/2 cup of sifted all-purpose flour.
How is the bay leaf prepared for the soup?
Use 1/2 teaspoon of bay leaf, crumbled.
Does this recipe contain alcohol?
Yes, it contains 1/4 cup of Sherry wine.
What other flavorings are added to the broth mixture?
It includes a dash of hot pepper sauce, a dash of Worcestershire sauce, a pinch of dry mustard, and fresh ground pepper.
How long should you saut& the onion and celery?
They should be saut&ed for approximately 8 minutes until tender and translucent.
How long should the flour and butter mixture be cooked?
The mixture should be cooked over low heat for 5 to 10 minutes until frothy and golden.
How long does the soup need to simmer before adding the asparagus?
The soup should simmer for 20 minutes to allow the flavors to meld.
How long do you cook the asparagus in the soup?
Cook the asparagus for an additional 10 minutes or until tender.
When should the cheddar cheese be added?
The cheese should be stirred in after removing the pot from the heat, then returned to low heat until melted.
What is used as a garnish for the soup?
The soup is garnished with chopped fresh parsley.
What is a recommended side to serve with this soup?
It is recommended to pair the soup with crusty bread.
What are the key tags associated with this recipe?
Tags include soup, cheddar, asparagus, creamy, comfort food, and appetizer.
Is this soup considered a light meal or a starter?
It can be enjoyed as either a starter or a light meal.
How much fresh parsley is required?
The recipe calls for 1 1/2 teaspoons of chopped fresh parsley.
What is the texture of the soup described as?
The texture is described as rich, velvety, and creamy.
Should the chicken broth be cold or hot when added?
The chicken broth should be heated to a simmer before being whisked into the mixture.
How many ingredients total are in this recipe?
There are a total of 14 ingredients.