American Style Cheddar & Asparagus Soup

American Style Cheddar & Asparagus Soup     1o Portions:

Ingredients

750 gm. of Asparagus, cut up, ends peeled off

200 gm. of Butter

150 gm. of Onions, Cubes

50 gm. of Garlic, Smashed

1 Cup of Celery, cubes

3 lt. of Vegetable or, Chicken Stock

600 gm. of Cheddar Cheese, Shredded or, very small cubes

Salt-Pepper

300 ml. of 35 % Cream, or, 18 %, (Luke  warm)

350 ml. of Milk (Warm)

100 gm. of Corn Starch (With 100 gm. of cold water)…’Slurry’

4-5 Bay Leaves

Method:

First, sauté those Onions, Celery, Garlic  and the Asparagus with the Butter. Make sure they are on moderate heat, DO NOT MAKE IT DARK! Meaning no brown color. Add the stock. Cook it for 3-4 min. then, add the hot milk in it. Stir it gently. Add those Bay Leaves. Cook it on low to moderate heat and bring it to a simmering point, meaning it shouldn’t boil, but bubbling gently. Take off those Bay Leaves. Using a blender blend it well. Then, strain it with a China Cap/Chinois. Bring it back to the pot. Add the cheese and stir it well. Let it Cook on a very low heat, for about 2-3 min. Otherwise it will start to cuddle. Stir in the heavy cream. Add the corn starch slurry slowly, while you are stirring it at the same time. You should stop adding slurry when you reach to your desired soup consistency! Then,  season with salt-pepper. Serve hot, with some Home Made Garlic Toast on the side.