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Cheddar Asparagus Soup

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“This comes from The Court House and Jail Restaurant in Woodstock, Illinois. It appeared in the R.S.V.P. Letters to the Editor section of a June 1984 Bon Apetit.”
1hr 5mins

Ingredients Nutrition


  1. Melt butter in large skillet over medium heat.
  2. Add onion and celery and cook, stirring, until tender but not browned, about 8 minutes.
  3. Reduce heat to low, add flour and cook, stirring frequently, until frothy, about 5 to 10 minutes.
  4. Blend in chicken stock and bay leaf; reduce heat to medium-low.
  5. Add Sherry,hot pepper sauce, Worcestershire, dry mustard, and freshly ground pepper to taste and simmer 20 minutes.
  6. Add asparagus and continue cooking until tender, about 10 minutes.
  7. Stir in cheese and parsley and cook until cheese is melted, 5 to 10 more minutes.
  8. Ladle soup into heated bowls and serve immediately.

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