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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I was looking for a new way to eat asparagus and found this recipe in The Amish Cook at Home. I'm amazed at how simple yet delicious many of their recipes are (they look like you really worked hard). The potato thickens the soup, and it's a light color like a cream sauce. I left the skins on my potatoes and used probably a cup of onion, but otherwise I followed the recipe as listed. Make sure you whisk the milk and flour together (I added the flour slowly to the milk) or you'll end up with flour clumps. The asparagus stays nice and crisp. A variation suggested by the author is to sprinkle crumbled bacon on top as a garnish (now wouldn't that be heavenly). Ingredients:
1 3/4 cups chicken broth |
3 potatoes, peeled and cubed |
1/3 cup onion, chopped |
1 teaspoon salt |
1/2 lb asparagus, trimmed and cut into 1/2 inch pieces |
1 1/2 cups milk |
2 tablespoons all-purpose flour |
1 cup velveeta cheese (cubed or sliced) or 1 cup colby cheese (cubed or sliced) |
Directions:
1. Combine the broth, potatoes, onion, and salt in a large saucepan.
2. Cook over medium heat until the vegetables are tender, about 20 minutes.
3. Add the asparagus and cook for 10 minutes or more.
4. Whisk the milk and flour together well in a small bowl and whisk into the broth mixture.
5. Stir in the cheese until melted.
6. Pour into warmed soup bowls and serve immediately.
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