Asparagus and Gouda Soup

image :  Asparagus and Gouda Soup


  • 2 tablespoons butter
  • 1 leek, white and tender green parts only, sliced
  • 6 large shallots, sliced
  • 2 tablespoons all-purpose flour
  • 1 cup dry white wine
  • 1 cup milk
  • 2 cups chicken broth
  • 2 lbs (1kg) asparagus, trimmed of woody ends, chopped
  • 1 cup grated smoked gouda
  • salt and freshly ground pepper
  • 1 cup whipping cream


I used Sylvan Star smoked Gouda in this recipe but if you can’t find it then aged gouda will work just as well.

Heat butter in a large saucepan over medium heat. Add leek and shallots and cook, stirring occasionally, for about 5 minutes or until softened.

Add flour and cook, stirring constantly, for 1 minute. Gradually stir in wine, milk and broth. Bring to a simmer and add the asparagus and a pinch of salt and pepper. Cook, uncovered, for about 15 minutes or until asparagus is softened. Add cheese and cream.

Put mixture in a blender in batches and blend until smooth and frothy. Return mixture to same pan and stir over medium heat until hot. Serve hot.

Serves 6 to 8.