Ingredients with Measurements:
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 2 cups shredded Asiago cheese
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot
- Whisk
- Immersion blender or regular blender
Step-by-step instructions:
1. Melt the butter in a large pot over medium heat.
2. Whisk in the flour until smooth and cook for 1-2 minutes, stirring constantly.
3. Gradually whisk in the chicken broth and heavy cream.
4. Add the garlic powder, onion powder, black pepper, and cayenne pepper.
5. Bring the soup to a boil, then reduce the heat and simmer for 10-15 minutes, stirring occasionally.
6. Remove the pot from the heat and use an immersion blender or regular blender to puree the soup until smooth.
7. Return the soup to the pot and stir in the shredded Asiago cheese until melted and smooth.
8. Stir in the chopped fresh parsley.
9. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for melting butter and whisking in flour
- Bring soup to a boil, then reduce heat to a simmer
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 38g
- Carbohydrates: 9g
- Protein: 19g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but adjust the salt in the recipe accordingly.
- Half-and-half can be used instead of heavy cream, but the soup will be less rich and creamy.
- Other types of cheese, such as Parmesan or cheddar, can be used instead of Asiago cheese.
Variations:
- Add cooked and crumbled bacon or diced ham for a heartier soup.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add diced potatoes or carrots for a chunkier soup.
Tips and tricks:
- Be sure to whisk the flour into the melted butter until smooth to avoid lumps in the soup.
- Use a high-quality Asiago cheese for the best flavor.
- If using a regular blender, be sure to blend the soup in batches and hold the lid down tightly to avoid hot soup splattering.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprinkle of chopped fresh parsley on top.
Garnishes:
- Croutons, crackers, or breadsticks can be served on the side for dipping into the soup.
Pairings:
- Serve the soup with a crusty bread or a side salad for a complete meal.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or heavy cream to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken it.
Food safety advice:
- Be sure to cook the soup to a safe temperature of 165°F to avoid foodborne illness.
Food history:
- Asiago cheese is a type of Italian cheese that originated in the town of Asiago in the Veneto region of Italy.
Flavor profiles:
- Creamy, rich, cheesy, slightly spicy
Serving suggestions:
- Serve the soup as a starter for a dinner party or as a cozy meal on a cold day.
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Region: Italian