Fontina and Asparagus Soup Recipe

Name: Fontina and Asparagus Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup (50 mL) unsalted butter; 1/4 cup (50 mL) all-purpose flour 50 mL; 4 cups ( 1 L) milk; 2 cups 500 mL) chicken or vegetable stock; 1 tsp (5 mL) salt; Pinch cayenne pepper; Pinch ground nutmeg; 1 bunch asparagus, trimmed and cut into 1-inch (2/5 cm) pieces; 2 cups 500 mL) shredded fontina cheese, tossed with 1 tbsp (15 mL) all-purpose flour; Freshly ground black pepper; Cheesy Croutons

Servings: persons

1/4 cup (50 mL) unsalted butter
1/4 cup (50 mL) all-purpose flour 50 mL
4 cups ( 1 L) milk
2 cups 500 mL) chicken or vegetable stock
1 tsp (5 mL) salt
Pinch cayenne pepper
Pinch ground nutmeg
1 bunch asparagus, trimmed and cut into 1-inch (2/5 cm) pieces
2 cups 500 mL) shredded fontina cheese, tossed with 1 tbsp (15 mL) all-purpose flour
Freshly ground black pepper
Cheesy Croutons

1
In a large soup pot, melt butter over medium-high heat.
2
Sprinkle with flour and saute until foamy, about 2 minutes.
3
Gradually whisk in milk, stock, salt, cayenne and nutmeg; reduce heat and simmer, whisking, until smooth and creamy, about 3 minutes.
4
Add asparagus and simmer, stirring occasionally, until tender, about 5 minutes.
5
Using an immersion blender, or in a food processor or blender in batches, puree soup until smooth.
6
Return to the pot, if necessary.
7
Add cheese, 1/2 cup (125 mL) at a time, stirring with a wooden spoon after each addition until cheese is melted.
8
Return pot to low heat, if necessary, to keep soup hot and melt cheese.
9
Do not let boil.
10
Season with salt and black pepper to taste.
11
Ladle into heated bowls and garnish with croutons.

709

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup (50 mL) unsalted butter, 1/4 cup (50 mL) all-purpose flour 50 mL, 4 cups ( 1 L) milk, 2 cups 500 mL) chicken or vegetable stock, and more.

Yes, Fontina and Asparagus Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fontina and Asparagus Soup

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