Creamy Lemon Asparagus Soup With Goat Cheese & Pistou

1. 1

   In a heavy cast iron pot over medium/high heat melt the butter and cook garlic and leek until the leeks begin to wilt. Once they have wilted and become slightly transparent add the asparagus and cook for a few minutes, stirring. Add the chicken broth and bring to a boil. Cook until asparagus is fork tender, about 10 minutes. Once asparagus is tender, puree your soup with an immersion blender or an upright blender in batches. Once pureed, add the goat cheese, lemon juice and salt & pepper to taste and stir until all ingredients have melded into the soup.

2. 2

   Pistou is traditionally made with mortar and pestle but since we don't currently have one in the FWE kitchen, we decided to use our small food processor for the job. Combine the basil and garlic in the food processor and pulse while adding the olive oil slowly. Once these are well broken down, add the remaining ingredients and pulse until you have what resembles a fine pesto.

3. 3

   Serve your soup hot with a dollop of pistou and some rustic bread. Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.