Saturday, June 2, 2012

Simply Saturday Cream of Asparagus Soup

Kav will love me!!!

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....)


  1. I come here for the gratuitous cute kiddies. So adorable.

    But you mentioned asparagus and I was sucked in. I am a big fan of the stalks. Yup.

    I bet you have fresh asparagus in your garden. Do you have a garden? And I will fight Kav for it.

    Peace and thanks, Julie

    1. 1/2 acre of fresh asparagus. We sell it by the roadside. It's amazing... sighing, thinking of it, LOL!

      I will share with you and Kav. Because I'm THAT nice.

  2. Ohhhhh -- pretty darn easy peasey, but I don't have a blender. :-( Wonder if it would work with a hand blender? Love that you're using the Velveta cheese...that's a twist I wouldn't have thought of. And it's easy for me to just use veggie broth for part of the liquid.

    Guess what I'm making for supper tonight? Corn chowder! Seriously, it was worth you guys starting up this blog just for that recipe alone. It's my new comfort food. Oh and the berry cobbler and...well the company is pretty darn good too. :-)

    1. Kav, you don't have to blend it. I did that because the milk separated on me. Tastes the same but looks funny. Just let the asparagus be chunks. It's still delicious. This is the first time I pureed a soup for that thick, creamy texture, but absolutely try it without. You can avoid the separation by adding a little flour/water mix thickener. Whisk 2 tablespoons of flour into 1/2 cup cold water and add to milk/broth mix to thicken. That helps the sauce to not separate, it "clings" together better. I figured adding the cheese would be enough, but it had already separated a bit when I tossed the cheese in. Silly me!

  3. Oh, wow, I had no idea it would be so easy! Especially if you don't blend it! I'll definitely make this. Although I wish I had the 1/2 acre! I'll have to pay about $3 for one small bundle. But worth it!

    Ruthy, Lijah is definitely related to you!! I see Dave in him!