Category:Description
This soup is very flavorful and packed with nutritious vegetables!
Scale
Ingredients
- 1/2 c goat cheese, at room temperature
- 2 T fresh basil leaves, chopped
- Kosher salt and freshly ground black pepper
- 1 T olive oil
- 2 T pasture butter, at room temperature
- 1 large leek (white and light green part only), thinly sliced
- 4 c low-sodium chicken broth
- 2 lbs medium asparagus, trimmed and cut into 1-inch pieces
- 1/2 c chopped fresh basil leaves
- Kosher salt and freshly ground black pepper
Instructions
- Line a small baking sheet with parchment paper. Set aside.
- Using a fork, in a small bowl, combine the goat cheese and basil until smooth.
- Season with salt and pepper, to taste.
- Using a 1/2-ounce cookie scoop or a round tablespoon measure sprayed greased with olive oil, scoop the goat cheese into balls and arrange on the prepared baking sheet.
- Refrigerate for 30 minutes.
- In a large saucepan, heat the butter over medium heat.
- Add the leeks and cook, stirring constantly until softened, about 3 to 4 minutes.
- Add the broth, asparagus and basil.
- Season with salt and pepper, to taste.
- Increase the heat to high and bring the mixture to a boil.
- Reduce to a simmer and cook until the asparagus is tender, about 15 minutes.
- Using an immersion blender, blend the soup until smooth.
- Season with salt and pepper, to taste.
- Keep the soup warm over low heat.
- Ladle the soup into shallow bowls and garnish with the herbed goat cheese.
Notes
Recipe courtesy Giada De Laurentiis from http://www.foodnetwork.com/recipes/giada-de-laurentiis/asparagus-soup-with-herbed-goat-cheese-recipe.html?oc=linkback