Asparagus are one of my favorite vegetables. I eat them in exactly two ways: roasted simply with olive oil, salt, and pepper or cold, tossed with lemon juice and goat cheese.
When it gets cold, we seem to indulge in heartier, unhealthier comfort foods by habit. Creamy soups, butter-laden pastas, and meaty chilis. What I love about this soup is that it’s deceptively healthy. The soup itself is very light. But the creamy, melty dollop of goat cheese in the middle of the bowl makes it feel far more indulgent than it really is.
Asparagus Soup with Herbed Goat Cheese
Fresh asparagus Soup with tangy herbed Goat Cheese.
- 4 oz goat cheese, softened
- juice from 1 lemon
- 2 Tbsp chopped chives
- small handful of parsley, chopped
- 1 1/2 Tbsp olive oil
- 1 clove garlic, minced
- 5 green onions, white and light green parts only, sliced
- 1 bunch (12-16 oz) asparagus, cut in 1 inch pieces
- 3 cups reduced-fat chicken stock/broth
- Mix goat cheese, half of the lemon juice, chives, half of the parsley, salt and pepper in a bowl until thoroughly combined.
- Use a small cookie scoop to form 4 rounds of goat cheese.
- Place on oiled parchment and stick in the freezer to harden.
- Heat olive oil over medium-high heat.
- Cook garlic and onions until onions are softened (do not let garlic brown).
- Add asparagus and chicken stock.
- Bring to a boil and then let simmer until asparagus has softened, about 10 minutes.
- Turn off heat and puree with an immersion blender or transfer to a standard blender and puree.
- Stir in remaining lemon juice and salt and pepper to taste.
- Spoon soup into bowls, serve garnished with remaining parsley and herbed goat cheese rounds.
Yields: 4 servings