Monday, July 1, 2013

Asparagus Soup with Herbed Goat Cheese

Just as it's weird to use the crock pot in the summer, it's also weird to make soup. However, sometimes you just want soup. Like when you've been sitting in a very cold air conditioned office all day. Or you just want a comforting dinner that's chock full of veggies at their seasonal peak. There are lots of good reasons to make soup in the summer, and this recipe should inspire you to add soup to your summer menu. Loaded with fresh asparagus and finished off with creamy goat cheese, this is a delicious tip of the hat to summer freshness. It is FAST too! I used chicken broth here, but to make this a totally meatless meal you could easily sub vegetable broth.

Start by melting the butter in a large saucepan over medium heat, then adding the onion. Cook and stir until the onion is soft, about 4 minutes. Then add the asparagus,

basil, and chicken broth,

and bring to a boil. Reduce the heat, cover the soup, and then simmer for about 10 minutes or until the asparagus is very soft. Now you'll need to puree the soup. You can use an immersion blender, or transfer it to a blender or food processor.

Puree until the soup is smooth.

Divide the goat cheese into fourths and make into balls. Dish up the soup into individual bowls and then top with the goat cheese.

(I loved stirring the goat cheese into the soup so that it melted well - it added a delicious creaminess to the soup!)

One year ago: Mocha Chip Ice Cream
Two years ago: Goat Cheese Guacamole
Three years ago: Kiwi Strawberry Pie
Four years ago: Twisted Chicken Tetrazzini

Find more inspiration at Mouthwatering Monday, My Meatless Monday, Mop it Up Monday, Mix it Up Monday, Melt in your Mouth Monday, Recipe Sharing Monday, Totally Tasty Tuesday, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Try a New Recipe, Hearth and Soul, Cast Party, Whole Foods Wednesday, Whatcha Whipped Up, What's Cooking, Wednesday Extravaganza, Wicked Good Wednesday, What's Cooking #2.

Asparagus Soup with Herbed Goat Cheese

1 pound asparagus, woody ends trimmed, cut into 1" pieces
1 Tbsp. butter
1 small white onion, chopped
1 tsp. dried basil
2 cups chicken broth (or use vegetable broth)
2 ounces herbed goat cheese

In a large saucepan, melt the butter over medium heat. Add the onion and cook until softened, about 4-5 minutes, stirring frequently. Add the asparagus, basil and chicken broth. Cover and bring to a boil; reduce heat and simmer until the asparagus is soft, about 10 minutes. Remove from heat. Puree the soup with an immersion blender or transfer to blender or food processor to puree. Divide the goat cheese in fourths, and make each fourth into a ball. Serve the soup hot topped with a ball of herbed goat cheese. Makes 4 first course servings.

Recipe source: Adapted from Giada DeLaurentis

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