Sunday Supper: Cream of Asparagus Soup

  • Updated: May 2, 2014 - 10:24 AM
hide

Asparagus

Photo: istockphoto.com,

CameraStar Tribune photo galleries

Cameraview larger

Cream of asparagus soup with blue cheese and cherries

Serves 6.

Note: “Because I’m drawn to fruit and to pungent tastes, I looked for some fruity and prominent flavors to include and settled on tart Michigan cherries and Danish blue cheese for my soup recipe,” writes Scott Graden in “New Scenic Cafe: The Cookbook.” “Both have strong flavors, but those flavors become much more subtle when combined in this soup. You can also make this soup using broccoli instead of asparagus.”

 

• 2 tbsp. olive oil

• 1 1/2 c. chopped onion

• 1 1/2 c. chopped celery

• 1 1/2 c. chopped carrot

• 1 tbsp. minced garlic

• 4 tbsp. (1/2 stick) butter

• 1/2 c. flour

• 2 c. whole milk

• 2 c. heavy cream

• 4 c. water

• 1 bay leaf

• 1/2 c. dried cherries

• 3 c. chopped asparagus

• 4 oz. blue cheese

  • get related content delivered to your inbox

  • manage my email subscriptions

ADVERTISEMENT

Connect with twitterConnect with facebookConnect with Google+Connect with PinterestConnect with PinterestConnect with RssfeedConnect with email newsletters

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

 
Close