Creamy Asparagus Soup with Irish White Cheddar Grilled Cheese Sandwiches
Nutrition Information
  • Serves: 6 servings
  • Calories: 460
  • Fat: 15 g
  • Carbohydrates: 41 g
  • Sodium: 780 mg
  • Fiber: 6 g
  • Protein: 30 g
  • Cholesterol: 210 mg
Type: Entree
Prep Time: 
Cook Time: 
Total Time: 
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Ingredients
For the Soup:
  • 2 pounds green asparagus
  • 1 large yellow onion, chopped
  • ½ teaspoon dried thyme
  • ½ teaspoon black pepper
  • 5 to 6 cups low-sodium chicken broth
  • 1 tablespoon olive oil
  • 1 tablespoon all-purpose flour
  • 1 cup 1% milk
  • 6 hard-boiled eggs
For the Sandwiches:
  • 12 slices whole grain bread
  • 12 (3/4-ounce) slices Irish White Cheddar Cheese
Instructions
  1. Remove tips from asparagus and chop into 2-inch long segments.
  2. In a soup pot, add asparagus, onion, thyme, black pepper, and chicken broth. (Pour in just enough liquid to cover the vegetables). Cover pot and simmer for 15-20 minutes, until asparagus is soft.
  3. Using a standing blender, puree soup (2-3 cups at a time) until smooth. Pour pureed soup into large bowl and set aside. Repeat process until soup pot is empty.
  4. In the empty soup pot, whisk together olive oil and flour over medium heat. Stirring often, cook roux for 3-5 minutes, until bubbly and golden brown. Remove from heat and return pureed soup to pot.
  5. Return to heat, stir in milk, and stir continuously until thickened. Do not bring to a boil! Portion into bowls and garnish with a sliced hard-boiled egg. Serve with a grilled cheese sandwich.
  6. Preheat Panini press to medium-high heat. Arrange 2 slices of cheese onto 6 slices of bread, top with remaining bread slices to make 6 sandwiches. Grill in Panini press for 2-3 minutes, until cheese is melted and bread is toasted. Enjoy immediately!
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