Ingredients
Goat cheese:
- 1/2 cup (4 ounces) goat cheese, at room temperature
- 2 tablespoons chopped fresh basil leaves
- Kosher salt and freshly ground black pepper
- Vegetable oil cooking spray
Soup:
- 2 tablespoons unsalted butter, at room temperature
- 1 large leek (white and light green part only), thinly sliced
- 4 cups low-sodium chicken broth
- 2 pounds medium asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup chopped fresh basil leaves
- Kosher salt and freshly ground black pepper
- Special equipment: a 1/2-ounce cookie or ice cream scoop
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.
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By jyllzie
on May 08, 2013
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SUPER yummy! Make this recipe! You won't be disappointed! Of course, I did make a few changes...I didn't bother with the herbs in the chevre, but I can see how that would be a nice presentation for guests. I used a drizzle of EVOO instead of butter to saute a couple of shallots (instead of the leek. I grilled the asparagus before adding it because I thought it would add a nice flavor....righto! I also only used about 1 1/4 lbs asparagus and added 1 1/2 cups fresh peas. I know, I know, you're thinking 'did she follow ANYTHING in the recipe???' You know how it is when you want to use up what you have in the frig...I served it with a dollop of chevre and some crumbled turkey bacon. Soooo delicious! And low in fat & calories...just polished off the leftovers for lunch!
By kama lee carter
Coppell, TX
on April 21, 2013
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WOW _ this was an awesome, easy recipe. I am a huge fan. I did add one potato, diced to the simmering broth for thickness and light sour cream at the finish which was great. The flavor of this soup was so simple and elegant yet hearty enough for my picky husband! YUMMY! I will make again and again.
By deut2801
on March 02, 2013
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SO easy to make! SO YUMMY! This soup has become a staple in our home
Read all 65 reviews