Asparagus Soup With Goat Cheese Crostini And Mushro

Name: Asparagus Soup With Goat Cheese Crostini And Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds asparagus,trimmed, rougly chopped; 1 large onion, chopped; 3 tablespoons unsalted butter; Kosher salt & freshly ground black pepper; 5 cups low-sodium chicken broth; 1/2 cup heavy cream; 1/2 teaspoon freshly-squeezed lime juice; Baguette; Log of mild goat cheese; 1 tablespoon truffle oil; 8 ounces baby bella mushrooms, trimmed, sliced

Servings: persons

2 pounds asparagus,trimmed, rougly chopped
1 large onion, chopped
3 tablespoons unsalted butter
Kosher salt & freshly ground black pepper
5 cups low-sodium chicken broth
1/2 cup heavy cream
1/2 teaspoon freshly-squeezed lime juice
Baguette
Log of mild goat cheese
1 tablespoon truffle oil
8 ounces baby bella mushrooms, trimmed, sliced

1
Melt butter in a large saucepan over medium-low heat. Add onions, stir until softened, not browned. Add asparagus pieces, pinch of salt and pepper, cook until pieces are bright green, add chicken broth. Bring to a simmer, cover and cook for 30 minutes.
2
Puree soup in batches in a Vita-Mix until smooth. Be careful when blending hot liquids. Return soup to a clean saucepan, add heavy cream and stir. Bring soup to a boil and cook for 10 minutes. Add lime juice, and season with salt and pepper.
3
Preheat the oven to 350u00b0 F.
4
Cut 6 pieces of baguette into 1/2-inch thick pieces. Lightly rub with olive oil on both sides of baguette, place on baking sheet and bake for 10 minutes, midway through cooking time flip baguette slices. Pull out of the oven, allow to cool before generously spreading with goat cheese.
5
If soup has reached desired consistency, turn off heat, cover and set aside. Prepare mushrooms by heating truffle oil in a saute pan, add mushrooms and cook until lightly browned.
6
To serve, place once goat cheese crostini in center of a bowl, repeat with remaining three. Top crostinis with mushrooms and gently laddle soup around crostini, creating an island in the soup. Serve immediately.

774

kcal

Calories

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds asparagus,trimmed, rougly chopped, 1 large onion, chopped, 3 tablespoons unsalted butter, Kosher salt & freshly ground black pepper, and more.

Yes, Asparagus Soup With Goat Cheese Crostini And Mushrooms falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asparagus Soup With Goat Cheese Crostini And Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions