Recipe courtesy of Giada De Laurentiis
Episode: All Dressed Up
Save Recipe Print
Total:
58 min
Prep:
10 min
Inactive:
30 min
Cook:
18 min
Yield:
4 to 6 servings (6 1/2 cups)
Level:
Easy

Ingredients

Goat cheese:
Soup:

Directions

Goat cheese: 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 with vegetable oil cooking spray, scoop the goat cheese into balls and arrange on the prepared baking sheet. Refrigerate for 30 minutes.

Soup: In a Dutch oven or 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.

To serve: Ladle the soup into shallow bowls and garnish with the herbed goat cheese.

Cook's Note: The soup can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth.

Categories:
More from:

Easter

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Roasted Asparagus

Recipe courtesy of Ina Garten

Asparagus Casserole

Recipe courtesy of Trisha Yearwood

Minestrone Soup

Recipe courtesy of Ellie Krieger

Lentil Soup

Recipe courtesy of Alton Brown

Bacon Wrapped Asparagus Bundles

Recipe courtesy of Rachael Ray

Mushroom, Asparagus and Pea Risotto

Recipe courtesy of Trisha Yearwood

Squash Soup

Recipe courtesy of Alton Brown

Lentil Soup

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword