Creamed Asparagus Soup With Cheddar Drop Biscuits

Name: Creamed Asparagus Soup With Cheddar Drop Biscuits
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: Biscuits; 4 tbsp. Cold butter; 3 cup Ap Flour; 1½ tbsp. Baking powder; 1 tsp. Baking soda; 1½ tsp. Salt; 1½ tbsp. Sugar; 2 tsp. Garlic powder; 1½ cup Cold buttermilk; 1 cup Cheddar shredded; Topping; 2 tbsp. Melted butter; 1 tbsp. Garlic powder; 1/4 tsp. Kosher salt; Asparagus Soup; 2 tbsp. Unsalted butter; 1/2 cup Onion, small diced; 1 tsp. Salt; 2 tsp. Pepper; 1 tbsp. Garlic, minced; 3 sprigs Fresh thyme; 2 lb. Fresh asparagus, ends trimmed, cut into 1' Pieces; 2 cup Reduced sodium chicken or vegetable broth; 1/2 cup Half & half milk; 1/2 ea. Lemon juice; Garnish; 2 tbsp. Chives, chopped; 1 tsp. Fresh dill, chopped

Chef Nick Wisman

RATING LIKE SAVE PRINT

Creamed Asparagus Soup With Cheddar Drop Biscuits

5 stars rating if you like it!

Done

A ton of flavor in this Asparagus soup with minimal ingredients too. The rustic-looking homemade cheese drop scones are light and crumbly and make the perfect dipping accompaniment.

Recipe

PRE TIME: 20 min

COOKING TIME: 30 min

TOTAL TIME: 50 min

4 SERVING

Ingredients:

Biscuits
4 tbsp. Cold butter
3 cup Ap Flour
1½ tbsp. Baking powder
1 tsp. Baking soda
1½ tsp. Salt
1½ tbsp. Sugar
2 tsp. Garlic powder
1½ cup Cold buttermilk
1 cup Cheddar shredded
Topping
2 tbsp. Melted butter
1 tbsp. Garlic powder
1/4 tsp. Kosher salt
Asparagus Soup
2 tbsp. Unsalted butter
1/2 cup Onion, small diced
1 tsp. Salt
2 tsp. Pepper
1 tbsp. Garlic, minced
3 sprigs Fresh thyme
2 lb. Fresh asparagus, ends trimmed, cut into 1' Pieces
2 cup Reduced sodium chicken or vegetable broth
1/2 cup Half & half milk
1/2 ea. Lemon juice
Garnish
2 tbsp. Chives, chopped
1 tsp. Fresh dill, chopped

Directions:

Step 1

Using the largest holes on a cheese grater, grate the cold butter into a bowl.

Step 2

In the same large bowl, sift the flour, baking soda, and baking powder. Add the salt, sugar, garlic powder, and buttermilk mix well.

Step 3

Add Cheddar and mix together.

Step 4

Mix lightly to combine and empty contents onto a lightly floured surface. Gently fold the dough 3-4 times on itself to combine and the dough is an even 1.5-inch thickness but be careful to not overwork the dough. Press firmly through the dough and transfer to a parchment-lined baking dish. (Make sure the biscuits are touching each other slightly, this will help them to rise. Return to the fridge for 20 minutes to let the butter firm up again.)

Step 5

Bake 425°F/218°C for 12-14 minutes. Melt 2T butter and brush biscuits evenly. Lightly dust with coarse salt and garlic powder, and return to the oven for 4 minutes.

Step 6

In a medium dutch oven over medium-high heat, melt the butter. Add onion and cook for 2 minutes then add salt, pepper, and garlic, cook for one more minute. Add fresh thyme sprigs and cook for 2 minutes. Add asparagus and season with salt and pepper.

Step 7