Asparagus Soup with Herbed Goat Cheese

Name: Asparagus Soup with Herbed Goat Cheese
Prep time: 58 min
Cook time: 58 min
Total time: 58 min
Yield: 6
Cuisine: Global
Ingredients: 907 grams asparagus, trimmed and cut into 1-inch pieces; 118 milliliters chopped fresh basil leaves; 2 Tbsps chopped fresh basil leaves; 113 grams 1/2 cup goat cheese, at room temperature; 6 servings Kosher salt and freshly ground black pepper; 1 large leek (white and light green part only), thinly sliced; 946 milliliters low-sodium chicken broth; 2 Tbsps unsalted butter, at room temperature

Asparagus Soup with Herbed Goat Cheese takes approximately 58 minutes from beginning to end. This recipe makes 6 servings with 149 calories, 10g of protein, and 9g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. It is perfect for Autumn. It works well as Head to the store and pick up kosher salt and pepper, basil leaves, leek, and a few other things to make it today. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet.

Instructions

Goat cheese: Line a small baking sheet with parchment paper. Set aside.

Ingredients you will need

Goat Cheese

Equipment you will use

Baking Paper

Baking Sheet

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.

Ingredients you will need

Vegetable Oil Cooking Spray

Salt And Pepper

Goat Cheese

Basil

Equipment you will use

Baking Sheet

Bowl

Soup: In a Dutch oven or large saucepan, heat the butter over medium heat.

Ingredients you will need

Butter

Soup

Equipment you will use

Dutch Oven

Sauce Pan

Add the leeks and cook, stirring constantly until softened, about 3 to 4 minutes.

Ingredients you will need

Leek

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.

Ingredients you will need

Salt And Pepper

Asparagus

Basil

Broth

Soup

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Immersion Blender

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

Ingredients you will need

Goat Cheese

Soup

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Bowl

Ladle

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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Soup

Equipment you will use

Food Processor

Blender

Equipment

Ingredients

Servings:

907grams

asparagus, trimmed and cut into 1-inch pieces 118milliliters

chopped fresh basil leaves 2Tbsps

chopped fresh basil leaves 113grams

1/2 cup goat cheese, at room temperature 6servings

Kosher salt and freshly ground black pepper 1large

leek (white and light green part only), thinly sliced 946milliliters

low-sodium chicken broth 2Tbsps

unsalted butter, at room temperature

Recommended wine: Sparkling Wine, Sparkling Rose

Sparkling Wine and Sparkling rosé are great choices for Antipasti. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Pierre Peters Cuvee Reserve Grand Cru with a 4.7 out of 5 star rating seems like a good match. It costs about 65 dollars per bottle.

Pierre Peters Cuvee Reserve Grand Cru

The wine is clear or pale with hints of green typical to the Chardonnay. The mousse is fine and regular with a pretty ribbon of strong bubbles. The first nose is both flowery and fruity, then comes notes of fresh nuts and fresh bread. In the finish there is citrus which brings a beautiful impression of smoothness and freshness. The attack is frank, associated with delicacy and roundness. The first impression is dominated with fresh white fruits (lemon and pear) and with flowers (acacia), followed by creamy notes. The finally is persistent on the citrus (candied grapefruit, tangerine and lemon) and minerality, bringing freshness and elegance to the wine.