Chilled Asparagus Soup with Goat Cheese

Name: Chilled Asparagus Soup with Goat Cheese
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Global
Ingredients: 2 bunches asparagus, stems trimmed; 2 ribs celery, diced; 3 cloves garlic, smashed and finely chopped; 113 grams log goat cheese, crumbled; 2 Idaho potatoes, peeled and diced; 6 servings Kosher salt; 6 servings Extra-virgin olive oil; 1 onion, diced; 2 liters chicken or vegetable stock

Need a gluten free and vegetarian soup? Chilled Asparagus Soup with Goat Cheese could be an amazing recipe to try. This recipe serves 6. This recipe covers 18% of your daily requirements of vitamins and minerals. One serving contains 287 calories, 9g of protein, and 18g of fat. If you have vegetable stock, celery, idaho potatoes, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes roughly 3 hours.

Instructions

Coat a large saucepan with olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the onion, celery and garlic and bring to a medium heat. Season with salt and sweat until the vegetables are very soft and aromatic, about 8 to 10 minutes.

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Vegetable

Celery

Garlic

Onion

Salt

Remove the tips from the asparagus and reserve.

Ingredients you will need

Asparagus

Cut the stalks of the asparagus into 1-inch lengths and add them to the pot. Sweat for 2 to 3 minutes.

Ingredients you will need

Asparagus

Equipment you will use

Pot

Add the potatoes and the stock. Taste for seasoning and add salt, if needed (it will). Bring to a boil, then reduce heat and simmer for 20 minutes.

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Seasoning

Potato

Stock

Salt

On a separate burner, bring a small pot of well salted water to a boil over high heat. Have a small bowl of well salted ice water on standby. Cook the asparagus tips in the boiling water for 2 to 3 minutes.

Ingredients you will need

Asparagus

Water

Equipment you will use

Bowl

Pot

Remove them from the boiling water and plunge them immediately into the ice water. When the tips are cool, remove them from the water, pat dry and reserve.

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Water

In a blender or with an immersion blender, puree the asparagus stock mixture. Strain through a mesh strainer, if desired. Taste and adjust the seasonings, if needed. Chill.

Ingredients you will need

Seasoning

Asparagus

Stock

Equipment you will use

Immersion Blender