Sunday, February 14, 2010

Cream of Asparagus & Gruyere Soup

Sometimes simple with a few tasty ingredients is the way to go.  This soup takes about 10 minutes to assemble and is delicious.

  • 1 bunch thin asparagus (8-16 oz.), tough ends snapped off
  • 1 can fat-free evaporated milk
  • 1 milk-can (see previous ingredient) chicken broth
  • 4 ounces Gruyere cheese, grated
  • salt, white pepper & sugar to taste
  1. Cut the asparagus into 1/4 inch long pieces.
  2. Place the asparagus in a covered dish and microwave on high for 3 minutes.
  3. Add the can of milk and can of chicken broth to the asparagus.
  4. Cover and microwave on high 5 minutes until very hot.
  5. Sprinkling a bit of cheese at a time and stirring constantly, incorporate the cheese into the hot soup.
  6. Taste and adjust flavors with salt, white pepper, and a pinch of sugar.

    Serve immediately. The cheese will settle to the bottom as the soup cools so stir again if the soup must sit or if reheating.

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Imprecise & Inexpensive

Two themes predominate in my approach to cooking. 1. Daily cooking of flavorful food need not be a precise art. 2. You can be an adventurous cook on a budget. Cooking and eating should be fun for both cookers and eaters.