Asparagus Soup with Herbed Goat Cheese- by Giada De Laurentiis


If you are a fan of asparagus, you will love Giada De Laurentiis's Asparagus Soup with Herbed Goat Cheese. My family is a huge fan of aspargus salad and I knew this soup would be a hit if they gave it a chance. My husband was a little hesitant at first, but he liked it. We are trying to eat better. I made a few changes to the recipe last night. I have made this in the past with and without goat cheese. I prefer it with goat cheese, but it was just as good with Gruyere cheese. I have also made it with dairy free cheese. I did not have leeks, so I used onions and I also added garlic. This recipe is delicious and I love being able to use vegan ingredients. If you are vegan, please see my notes at the end of the recipe.

Asparagus Soup with Herbed Goat Cheese- by Giada De Laurentiis

Goat cheese:


  • 1/2 cup (4 ounces) goat cheese, at room temperature
  • 2 tablespoons chopped fresh basil leaves
  • Kosher salt and freshly ground black pepper
  • Vegetable oil cooking spray

Soup:

  • 2 tablespoons unsalted butter, at room temperature
  • 1 large leek (white and light green part only), thinly sliced
  • 4 cups low-sodium chicken broth
  • 2 pounds medium asparagus, trimmed and cut into 1-inch pieces
  • 1/2 cup chopped fresh basil leaves
  • Kosher salt and freshly ground black pepper
  • Special equipment: a 1/2-ounce cookie or ice cream scoop

Directions:

Goat Cheese: Line a small baking sheet with parchment paper. Set aside.
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.
Soup: In a Dutch oven or large saucepan, heat the butter over medium heat. Add the leeks and cook, stirring constantly until softened, about 3 to 4 minutes. 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.
To serve: Ladle the soup into shallow bowls and garnish with the herbed goat cheese.
Cook's Note: The soup can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth.
Asparagus Soup




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