Cream of Cheddar and Asparagus Soup

Asparagus is one of my favorite vegetables. Not only does it taste great, but it reminds me of being a kid. My grandmother had a patch of asparagus in her garden, though I don’t recall anyone ever eating it!  I spent a lot of time playing in Gram Ruth’s flower beds as she weeded and sang. I will always remember the jungle of asparagus that towered over me, I just knew that some woodland fairies lived in there, they just had to!

Asparagus is usually expensive in my book, so when ever it goes on sale for $1.98/lb, I buy a few pounds and make soup.  I usually know in my head what I want to make. I then head for my go-to cookbooks and scour the internet for ideas and then come up with my own recipe based on our research. Here is our recipe for Cream of Cheddar and Asparagus Soup. This made enough for us each to have a good bowl along with a grill cheese sandwich. The left overs went into a quart freezer bag and into the freezer for another day’s meal.

Cream of Chedder and Asparagus Soup recipe walk through

Click on the Asparagus to follow step-by-step photo instructions on how to make this recipe.


2 bunches of asparagus, approximately two pounds total
3 medium onions
1 tsp salt
2 Tbs butter
3 Tbs flour
2 cups water
2 cups hot milk
8 oz block of cheddar cheese (give or take)
Salt and pepper to taste

  1. Chop the asparagus and onion. You can either chop the asparagus tips, or save them for garnishment.
  2. Melt two tablespoons of butter in a pan, I prefer a dutch oven.
  3. Add the asparagus, onion and salt to the pan and saute until the onion is translucent.
  4. Once the onion is translucent add 2 Tbs of flour to the mixture and cook down for 5-10 minutes being sure to stir often as it gets pasty and will stick to your pan.
  5. When you notice the mixture coming together and getting mushy add 2 cups of water. Bring to a boil and then reduce to a simmer.
  6. Add 1 Tbs of flour and mix well. Cook for another 8-10 minutes stirring frequently.
  7. Add 2 cups of warm to hot milk. Your milk must not be cold or it will curdle.
  8. Remove from heat and add your grated cheese and salt and pepper.
  9. Transfer to a blender and process or use an immersion blender.
  10. Enjoy!


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