Asparagus (Or Broccoli) And Fontina Cheese Soup

• 2 tablespoons butter
• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, chopped
• 3 stalks celery, chopped
• 1 garlic clove, minced
• 2 cups water
• 2 teaspoons chicken soup base (Knoor or good, low sodium bouillon)
• 4 cups chicken broth (low sodium, I use 1 box of Swanson ORGANIC, much better flavor)
• 1/2 cup flour
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 2 medium yukon gold potatoes, peeled, chopped
• 2 lbs fresh asparagus, trimmed of tough parts, chopped to bite-sized pieces (or broccoli)
• 3/4 cup half-and-half
• 1 teaspoon soy sauce
• 1/2 lb Fontina cheese, cubed
• 1/2 cup parmesan cheese, grated

1. Melt butter & oil in heavy cooking pot, over med-high heat. Saute onions and celery until tender (~4 min.). Add garlic and saute ~30 seconds (don't scorch - gets bitter). Add flour, stirring constantly for 1 minute, to cook out raw flour taste. Add water, broth, and Knoor soup base (or substitute bouillon). Stir until smooth. Bring to a gentle boil. Boil for 2 minutes to set the thickening.
2. Add diced potatoes, chopped asparagus (or broccoli), salt, and pepper. Reduce heat to med-LOW and simmer for ~25 minutes.
3. Puree about 3/4 of the soup in a blender in small batches. (Hot soup expands when blended, so fill blender only about 2/3 way full!). I place batches in an intermediary large Pyrex bowl to hold until returning to pot.
4. Return blended soup to pot. Stir in half-and-half, soy, and cheeses. Simmer (do NOT BOIL) 5-10 more minutes - stirring often, then taste for seasonings (probably needs a bit more pepper, doubtful it needs more salt - cheese, soup base, and broth are already somewhat salted).

butter, extra virgin olive oil, yellow onion, stalks celery, garlic, water, chicken soup base, chicken broth, flour, kosher salt, ground black pepper, gold potatoes, fresh asparagus, soy sauce, fontina cheese, parmesan cheese

Taken from www.food.com/recipe/asparagus-or-broccoli-and-fontina-cheese-soup-168466 (may not work)