Cheddar Cheese And Asparagus Soup

• 3 Tbsp. butter
• 1/2 lb. asparagus, trimmed and cut into 1/2-inch pieces
• 1 clove garlic, crushed
• 3 Tbsp. all-purpose flour
• 4 c. milk
• 3 c. shredded sharp Cheddar cheese (12 oz.)
• 2 tsp. Dijon-style mustard
• 1/2 tsp. salt
• 1/8 tsp. white pepper

1. Melt butter in heavy, medium size saucepan over medium heat. Add asparagus and garlic.
2. Saute about 5 minutes.
3. Gradually blend in flour. Cook, stirring, 3 to 5 minutes.
4. Reduce heat to medium-low.
5. Gradually stir in 1 cup milk and cheese. Cook, stirring, 5 minutes or until cheese is melted and smooth.
6. Stir in remaining milk, mustard, salt and pepper. Gently heat, stirring, until soup is hot.
7. To serve, remove garlic. Garnish with shredded cheese, if you wish.
8. May substitute asparagus with tiny broccoli flowerets.
9. For extra color, add 1/2 cup sauteed diced sweet red pepper.

butter, clove garlic, flour, milk, shredded sharp cheddar cheese, mustard, salt, white pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=580617 (may not work)