This is easy. Delicious. And you can make it with or without chicken...
Easy ingredients list:
2 cups water
2 Tablespoons Chicken base or 6 bouillon cubes or use 2 cups chicken broth from can
4 cups milk
1 lb more or less fresh asparagus, cut up
Fresh ground black pepper ground to lightly cover top of soup in pan
8-12 ounces of Velveeta-type cheese
1 Chicken Breast, cooked, drained and cut into bite-size pieces
1 cup sharp shredded cheese
|Always a good idea to remove SMALL BUGS from asparagus....|
Bring water, chicken base (if used) milk and asparagus to a simmer. Let simmer until asparagus is tender.
Add block of Velveeta type cheese, cut into pieces. Allow to melt. Grind pepper over mixture.
Puree in blender or food processor until smooth.
Return to pan. Add in chicken breast. Heat gently. (Microwave is fine!) Add sharp shredded cheese, let soften a minute or two, serve.
|Gratuitous cute kid pic... Goddaughter Megan and Grandson 'Lijah... His first buzzed haircut!|
How stinkin' cute are they????
AMAZING. The soup and the kids, LOL!
Smooth, creamy, and literally (other than putting it through the blender near the end) took about ten minutes prep time, then I just kept it on low while the asparagus cooked .... I may or may not have written one or two sweet books in that time. (Kidding, kidding....)