Asparagus (or Broccoli) And Fontina Cheese Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 tablespoons butter
• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, chopped
• 3 stalks celery, chopped
• 1 garlic clove, minced
• 2 cups water
• 2 teaspoons chicken soup base (knoor or good, low sodium bouillon)
• 4 cups chicken broth (low sodium, i use 1 box of swanson organic, much better flavor)
• 1/2 cup flour
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 2 medium yukon gold potatoes, peeled, chopped
• 2 lbs fresh asparagus, trimmed of tough parts, chopped to bite-sized pieces (or broccoli)
• 3/4 cup half-and-half
• 1 teaspoon soy sauce
• 1/2 lb fontina cheese, cubed
• 1/2 cup parmesan cheese, grated

Recipe

• 1 melt butter & oil in heavy cooking pot, over med-high heat. sauté onions and celery until tender (~4 min.). add garlic and sauté ~30 seconds (don't scorch – gets bitter). add flour, stirring constantly for 1 minute, to cook out raw flour taste. add water, broth, and knoor soup base (or substitute bouillon). stir until smooth. bring to a gentle boil. boil for 2 minutes to set the thickening.
• 2 add diced potatoes, chopped asparagus (or broccoli), salt, and pepper. reduce heat to med-low and simmer for ~25 minutes.
• 3 puree about ¾ of the soup in a blender in small batches. (hot soup expands when blended, so fill blender only about 2/3 way full!). i place batches in an intermediary large pyrex bowl to hold until returning to pot.
• 4 return blended soup to pot. stir in half-and-half, soy, and cheeses. simmer (do not boil) 5-10 more minutes – stirring often, then taste for seasonings (probably needs a bit more pepper, doubtful it needs more salt – cheese, soup base, and broth are already somewhat salted).