This recipe is from The Amish Cook At Home (Andrews McMeel Publishing, $29.99, hardcover with color photographs) by Lovina Eicher with Kevin Williams. It is a perfect recipe for early spring, when the first local asparagus begins to arrive in our markets, and we still have winter potatoes on hand.
Remember to wash your asparagus carefully because it can be sandy. When adding the cheese, try to choose one that has the best flavor and that is made by a local dairy instead of Velveeta which is a processed cheese.
If you're trying to reduce the fat content, use 2% milk and use half the amount of cheese.
Serves 4 to 6.
1 3/4 cups chicken broth
3 potatoes, peeled and cubed
1/3 cup chopped onion
1 teaspoon salt
1/2 pound asparagus, trimmed and cut into ½-inch pieces
1 1/2 cups milk
2 tablespoons all-purpose flour
1 cup Velveeta or Colby cheese (cubed or sliced)
- Combine the broth, potatoes, onion, and salt in a large saucepan. Cook over medium heat until the vegetables are tender, about 20 minutes. Add the asparagus and cook for 10 minutes more.
- Whisk the milk and flour together well in a small bowl and whisk into the broth mixture. Stir in the cheese until melted. Pour into warmed soup bowls and serve immediately.
From the authors, a variation: "I once fried bacon strips and then crumbled them in with everything. It was very good! You could also sprinkle crumbled bacon over the top as a garnish."
Recipes
Advice & Ideas
