Asparagus Cheese Soup
 
 
¼ cup butter or margarine
¼ cup all-purpose flour
2 tsp. Salt
1/8 tsp. Pepper
6 cups milk
4 cups cut fresh asparagus (1-inch pieces) cooked and drained or 2 pkgs. (10 oz. Each) frozen cut asparagus, thawed
3 cups (12 oz.) shredded Kenny’s Farmhouse Aged Cheddar Cheese
4 tsp. Minced fresh thyme or 1 ½ tsp. Dried thyme
1/8 tsp. Ground nutmeg
Additional shredded cheese (optional)
 
In a 3 quart saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Boil and stir for 2 minutes. Add asparagus and heat through.
Add Kenny’s Farmhouse Aged Cheddar Cheese, thyme and nutmeg. Cook until cheese is melted, stirring frequently (do not boil). Garnish with additional cheese if desired.
Yield: 6-8 servings (2 quarts)