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Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : soup

Amount Measure Ingredient -- Preparation Method

1 gallon chicken stock
2 bunches asparagus, remove the tips -- chopped
1 onion -- chopped fine
4 pieces celery -- diced fine
1 cup white wine
1 tablespoon ground thyme
salt and pepper
2 cups heavy cream
1/4 cupl salad oil
1 cup flour
salt and pepper
2 cups cheddar cheese -- grated

In soup pot add oil,onion,asparagus, and celery. Cook until onions are

Add white wine and thyme.

Mix in flour and let cook two minutes, keep stirring.

Add chicken stock and let simmer one hour.

Add asparagus tips and cheese, let melt and mix.

Season with salt, pepper and thicken if needed.

Per Serving (excluding unknown items): 678 Calories; 52g Fat (74.5%
calories from fat); 16g Protein; 24g Carbohydrate; 1g Dietary Fiber;
148mg Cholesterol; 6016mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2
Lean Meat;
1/2 Vegetable; 0 Non-Fat Milk; 9 1/2 Fat.


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