The Asparagus Soup recipe should have 1 cup of cubed processed cheese (like Velveeta) or 1 cup of cubed colby cheese (or cheese of your choice). It is missing from the ingredient list.
The Asparagus Soup recipe should have 1 cup of cubed processed cheese (like Velveeta) or 1 cup of cubed colby cheese (or cheese of your choice). It is missing from the ingredient list.
Could you reprint the recipe. I want to ma ok e it and can’t find the original email
Thank you
ASPARAGUS POTATO SOUP
Makes 4 to 6 servings
1 ¾ cups of chicken broth
3 potatoes peeled and cubed
⅓ cup chopped onions
1 teaspoon salt
½ pounds asparagus, trimmed and cut into ½ inch pieces
1 ½ cups milk
2 tablespoons all-purpose flour
1 cup cubed processed cheese (velveeta type) or colby cheese, or cheese of your choice
Combine the broth, potatoes, onions, and salt in a large saucepan. Cook over medium heat until the vegetables are tender, about 20 minutes. Add the asparagus and cook for 10 minutes more. Whisk the milk and flour together well in a small bowl, then whisk into soup. Stir in the cheese until melted. Can be served immediately or cooled and refrigerated for later use. If desired, garnish with crumbled bacon.