White Cheddar Asparagus Soup

When my family moved into our current apartment, friends of ours that already lived in the same building brought us dinner our first night. The apartment really wasn't as clean as I wanted it, and I had a BUSY 7-month-old baby to look after while my husband was working 60 hours a week at the time. So, BLESSED BE my dear friends, they brought us a wonderful Cauliflower Cheese Soup, along with German Soup Pearls. I begged my friend for the recipe, and she had to translate it (and the measurements) out of German, because her Jamie Oliver cookbook was ... in ... German ... Go figure!

Anyway, I spend 106 words telling you this, really just to let you know that this White Cheddar Asparagus Soup is a deviant of Jamie Oliver's Cauliflower Cheese Soup recipe. I like to get pretty creative with recipes, but this time it was out of necessity. I didn't have any carrots, and I didn't want my beautiful asparagus (that I didn't have any other real plans for) to go to waste. I bought it at a store called The Fresh Market, where most things are too high-priced, so when I do find a steal I buy it with grand hopes of making something wonderful out of it. I honestly liked this version better than the original, especially because I used white cheddar instead of sharp... And I am a sucker for white cheddar =)

WHAT YOU NEED:
1 bunch asparagus (about a pound), cut off thick bottom ends
1 head of cauliflower, use only the florets (about 3 cups)
1 large onion, cut in small sections
2 organic celery sticks, chopped
1 garlic clove, minced
1-2 TBSP. coconut oil (or olive oil)
5 cups vegetable broth
1/2 tsp. cracked brown mustard seed
Sea salt
Fresh ground black pepper, to taste
Tiny pinch nutmeg

HOW TO:
Heat oil in large stock pot over medium heat, throw in all cut veggies, and leave 10-15 minutes with lid half-covering pot. You may want to check in and stir every few minutes.
Pour in vegetable broth. Leave half-covered to boil for another 10-15 minutes, stirring the same.
Take off heat. Add mustard, salt, pepper, and nutmeg.
Add an equal portion of veggies/broth and cheese to blender. Pour into another vessel once blended very well. (It might take three turns, depending on your blender size.)
Serve with asiago crumbles, and garlic toast -- Mmmmm! Perfect combo! (By the way, have you ever tried parsley on garlic toast??? It's fannntassstic!!!!!!!)

SERVES: 8

COST: $9 ($1.13/each serving)