Gouda Cheese Asparagus Soup Recipe
Smoked Gouda Asparagus Soup (prep. time 40 minutes. Serves 6)
½ lb. asparagus, diced with tips set aside
½ onion, diced
2 ribs celery, diced
2 Tb. olive or vegetable oil
1 Tb. butter + 1tsp. for sautéing the asparagus tips
½ tsp. curry powder
3 Tb. soy sauce
½ C. grated Gouda cheese + a little more for garnish
3 C. vegetable stock
1 C. milk
2 Tb. flour
Heat oil and 1 Tb. butter in a medium sauce pan over medium/high heat and sauté the diced asparagus stalks, onion and celery until tender. Stir in flour to make a roux. Add stock, salt, pepper, curry powder and soy sauce. Adjust seasonings to taste. Heat remaining butter in a sauté pan over medium-high heat and sauté the asparagus tips until brown. Remove from heat.
With an immersion blender, puree the soup until fairly smooth. You can puree the soup in batches in a blender. Be very careful not to try to do too much of the hot liquid at a time using the blender method!
With the soup off the heat, stir in the milk and cheese. If you want a thicker soup, you can put a ladle-full of the soup in a bowl and slowly whisk in additional flour and stir that back into the soup.
Garnish with the browned asparagus tips and reserved Gouda. Serve with crusty bread or crackers.
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