In a large soup pot, heat oil over medium-high heat. Add shallot and garlic, cook and stir until tender, about 2-3 minutes. Add asparagus; cook and stir until done, about 8-10 minutes.
Add chicken stock, bay leaf, sherry, sugar, nutmeg, Vanilla Extract and Lemon Extracts, salt and pepper; stir and bring to a boil. Reduce heat to medium-low and simmer asparagus until fork tender, about 15-20 minutes. Remove from heat and remove bay leaf.
In batches, place cooked asparagus and stock into a container of an electric blender; cover and blend until smooth. Pour pureed soup into a pot and place over medium heat. Slowly add half-and-half and cheese while stirring. Cook, stirring often, until heated through and cheese has melted, about 5 minutes.
This recipe can also be made vegetarian-style. Simply replace the 4 cups chicken stock with your favorite vegetable stock.
In a large soup pot, heat oil over medium-high heat. Add shallot and garlic, cook and stir until tender, about 2-3 minutes. Add asparagus; cook and stir until done, about 8-10 minutes.
Add chicken stock, bay leaf, sherry, sugar, nutmeg, Vanilla Extract and Lemon Extracts, salt and pepper; stir and bring to a boil. Reduce heat to medium-low and simmer asparagus until fork tender, about 15-20 minutes. Remove from heat and remove bay leaf.
In batches, place cooked asparagus and stock into a container of an electric blender; cover and blend until smooth. Pour pureed soup into a pot and place over medium heat. Slowly add half-and-half and cheese while stirring. Cook, stirring often, until heated through and cheese has melted, about 5 minutes.
This recipe can also be made vegetarian-style. Simply replace the 4 cups chicken stock with your favorite vegetable stock.