Creamy Garlic Asiago Cheese Vegetable Soup

Author: Kelly the Kitchen Kop

8 Tablespoons pastured butter
About 3/4 cup carrots chopped small (I like the vegetables quite small)
About 2 stalks celery chopped small
About 4 green onions chopped small
About 10 cloves fresh minced garlic or 2 Tablespoons dried garlic
6 Tablespoons of your favorite flour I use spelt flour or einkorn flour and/or 8 ounces cream cheese
6-8 cups of your liquid of choice: chicken broth heavy cream, and/or milk — the more cream you use, the creamier it will be, obviously. I used 2 cups of chicken broth that I had in the freezer, 2 cups heavy cream, and 4 cups milk. (Read about healthy milk options here.) By the way, I now know how quick and simple pressure cooker broth is so I can make some mineral-rich broth more quickly in a pinch. If you just don't think you will make it or want some on hand for when you're really crunched for time, try this bone broth — it's 100% grass-fed with a bunch of gelatin, organic ingredients, and it's shelf stable! I love keeping their beef and chicken broth on-hand for quick recipes because they make it just like I do here, and without the nasty msg-like ingredients, additives, or preservatives that store-bought has. Have you seen “How to make homemade broth for rookies“?
2 pastured egg yolks if desired, for extra nutrition (vitamin K2!) and more creaminess
1-2 Tablespoons of gelatin powder for extra protein and beneficial collagen
Sea salt and pepper to your taste
6 ounces Asiago cheese shredded or in small hunks

Melt butter in a stock pot, sauté carrots on medium heat until they start to get tender, about 10 minutes. Add celery and sauté another 5 minutes or so. Add green onion and garlic, and sauté another 3-4 minutes to bring out the flavors. Add your favorite flour (see GF options below) and keep stirring for 1-2 minutes, don't let it burn. Now add your liquid slowly, continuing to stir or whisk it around and it will thicken. Add sea salt and pepper to taste and the egg yolks, and keep whisking. To add in the gelatin, first put a little bit of soup in a separate small bowl and whisk in the gelatin powder. Once it's all dissolved, then stir it back into the soup. Add in the Asiago cheese and stir to melt. Serve and enjoy

To make this Asiago cheese vegetable soup gluten-free, skip the flour in the white sauce, and instead add 8 ounces of cream cheese and stir it in well to thicken and make it even more creamy. Easy, huh?