Asparagus and Leek Soup
Author: 
Recipe type: Soup
 
This soup is very flavorful and packed with nutritious vegetables!
Ingredients
  • ½ c goat cheese, at room temperature
  • 2 T fresh basil leaves, chopped
  • Kosher salt and freshly ground black pepper
  • 1 T olive oil
  • 2 T pasture butter, at room temperature
  • 1 large leek (white and light green part only), thinly sliced
  • 4 c low-sodium chicken broth
  • 2 lbs medium asparagus, trimmed and cut into 1-inch pieces
  • ½ c chopped fresh basil leaves
  • Kosher salt and freshly ground black pepper
Instructions
  1. Line a small baking sheet with parchment paper. Set aside.
  2. Using a fork, in a small bowl, combine the goat cheese and basil until smooth.
  3. Season with salt and pepper, to taste.
  4. Using a ½-ounce cookie scoop or a round tablespoon measure sprayed greased with olive oil, scoop the goat cheese into balls and arrange on the prepared baking sheet.
  5. Refrigerate for 30 minutes.
  6. In a large saucepan, heat the butter over medium heat.
  7. Add the leeks and cook, stirring constantly until softened, about 3 to 4 minutes.
  8. Add the broth, asparagus and basil.
  9. Season with salt and pepper, to taste.
  10. Increase the heat to high and bring the mixture to a boil.
  11. Reduce to a simmer and cook until the asparagus is tender, about 15 minutes.
  12. Using an immersion blender, blend the soup until smooth.
  13. Season with salt and pepper, to taste.
  14. Keep the soup warm over low heat.
  15. Ladle the soup into shallow bowls and garnish with the herbed goat cheese.
Notes
Recipe courtesy Giada De Laurentiis from http://www.foodnetwork.com/recipes/giada-de-laurentiis/asparagus-soup-with-herbed-goat-cheese-recipe.html?oc=linkback
Recipe by Marpe at https://www.marpewellness.com/recipes/asparagus-leek-soup/