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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This comes from The Court House and Jail Restaurant in Woodstock, Illinois. It appeared in the R.S.V.P. Letters to the Editor section of a June 1984 Bon Apetit. Ingredients:
3 tablespoons butter (3/4 stick) |
3/4 cup onion, finely chopped |
3/4 cup celery, finely chopped |
1/2 cup all-purpose flour |
6 cups rich chicken broth, heated to a simmer (preferably homemade) |
1/2 teaspoon crumbled bay leaf |
1/4 cup sherry wine |
1 dash hot pepper sauce |
1 dash worcestershire sauce |
1 pinch dry mustard |
fresh ground pepper |
1 lb small asparagus, trimmed and cut into 1/2 inch slices |
10 ounces mild cheddar cheese, shredded |
1 1/2 teaspoons fresh parsley, chopped |
Directions:
1. Melt butter in large skillet over medium heat.
2. Add onion and celery and cook, stirring, until tender but not browned, about 8 minutes.
3. Reduce heat to low, add flour and cook, stirring frequently, until frothy, about 5 to 10 minutes.
4. Blend in chicken stock and bay leaf; reduce heat to medium-low.
5. Add Sherry,hot pepper sauce, Worcestershire, dry mustard, and freshly ground pepper to taste and simmer 20 minutes.
6. Add asparagus and continue cooking until tender, about 10 minutes.
7. Stir in cheese and parsley and cook until cheese is melted, 5 to 10 more minutes.
8. Ladle soup into heated bowls and serve immediately.
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