Kathy Whyte/ WNBF News

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.

Thank you to Down To Earth Whole Foods for sponsoring the Foodie Fridays page!