Asparagus Soup with Herbed Goat Cheese Recipe

Name: Asparagus Soup with Herbed Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
Goat cheese: Line a small baking sheet with parchment paper.
2
Set aside.
3
Using a fork, in a small bowl, combine the goat cheese and basil until smooth.
4
Season with salt and pepper, to taste.
5
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.
6
Refrigerate for 30 minutes.
7
Soup: In a Dutch oven or large saucepan, heat the butter over medium heat.
8
Add the leeks and cook, stirring constantly until softened, about 3 to 4 minutes.
9
Add the broth, asparagus and basil.
10
Season with salt and pepper, to taste.
11
Increase the heat to high and bring the mixture to a boil.
12
Reduce to a simmer and cook until the asparagus is tender, about 15 minutes.
13
Using an immersion blender, blend the soup until smooth.
14
Season with salt and pepper, to taste.
15
Keep the soup warm over low heat.
16
To serve: Ladle the soup into shallow bowls and garnish with the herbed goat cheese.
17
Cook's Note: The soup can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth.

557

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Asparagus Soup with Herbed Goat Cheese 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.

Asparagus Soup with Herbed Goat Cheese

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