Name: smoky cheese & asparagus soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 tablespoons butter; 1 leek (white and tender green parts only, sliced); 6 garlic cloves (chopped); pinch of salt; 1 teaspoon freshly ground pepper; 1/4 teaspoon ground nutmeg; 2 tablespoons all-purpose flour (plain); 1 cup dry white wine; 1 cup milk; 2 cups chicken broth; 2 lbs 1kg asparagus, trimmed of woody ends, chopped; 1 cup grated smoked gruyere or gouda cheese; 1 cup whipping cream; microgreens (cream & cooked asparagus tips for garnish, optional)

448views

Creamy but still light, smoky cheese & asparagus soup is the perfect segue between the end of winter chills & the sprouting bounty of spring. Leek, smoky gruyere, the season’s fresh asparagus, spiked with a little wine, produce a soup bursting with flavor.

Jump to Recipe

A drizzle of cream & a blitz with a blender is all that’s need to transform the soup to silky splendor. The smokiness comes from the cheese – use either gruyere or gouda, whichever is available.

Serve with buttered artisan toast for a starter or as a meal for lunch or dinner.

Print Recipe Pin Recipe

No ratings yet

smoky cheese & asparagus soup

The perfect spring soup using the season’s fresh asparagus & smoked gruyere cheese. Simple to make, this soup makes a wonderful start to a meal or served as a meal on its own with some buttered artisan toast.

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Soup

Cuisine: American

Servings:

Author: Lovoni

Ingredients

2 tablespoons butter
1 leek white and tender green parts only, sliced
6 garlic cloves chopped
pinch of salt
1 teaspoon freshly ground pepper
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour plain
1 cup dry white wine
1 cup milk
2 cups chicken broth
2 lbs 1kg asparagus, trimmed of woody ends, chopped
1 cup grated smoked gruyere or gouda cheese
1 cup whipping cream
microgreens cream & cooked asparagus tips for garnish, optional

Instructions

Heat butter in a large saucepan over medium heat. Add leek & cook, stirring occasionally, for 5 minutes or until softened. Add garlic & cook for 1 minute until fragrant.
Add flour & cook, stirring constantly, for 1 minute to cook the flour. Add salt, pepper & nutmeg. Gradually add wine, milk & broth, whisking to remove any lumps. Bring to a simmer; add asparagus. Cook, uncovered, for 12 minutes or until asparagus is softened; remove from heat. Add cheese & cream.
Put mixture in a blender (in batches if necessary); blend until smooth & frothy. Return mixture to the same pan & stir over medium heat for 2 minutes or until the soup is hot. Serve hot topped with microgreens, a drizzle of cream & asparagus tips.

Check out these luscious springtime soups: Coconut Chicken Soup, White Bean & Veggie Soup with Pesto or Rich & Creamy Tomato Soup.