Nothing pleases a GG more than a quick, light dinner! This recipe for Asparagus Goat Cheese soup from Food Network Chef Giada DiLaurentis is just that. The soup itself is light and very low calorie, with an added element of creaminess from the melting goat cheese. This is sure to please families or guests alike!
2 Lbs Asparagus (thick)
2 Boxes Unsalted Chicken Broth
1 Leek (just the white portion)
1 Large Log Goat Cheese
1 Tablespoon Butter
(salt to taste)
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.
From Giada DiLaurentis: http://www.foodnetwork.com/recipes/giada-de-laurentiis/asparagus-soup-with-herbed-goat-cheese-recipe.html?oc=linkback
xx Greenwich Girl