Asparagus Soup with Herbed Goat Cheese

by Shawnda on December 29, 2010

in Asparagus,Lighter & Healthier,Soup, Stew, and Chili

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.

Ingredients

  • 4 oz goat cheese, softened
  • juice from 1 lemon
  • 2 Tbsp chopped chives
  • small handful of parsley, chopped
  • Salt
  • Pepper
  • 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

Instructions

  1. Mix goat cheese, half of the lemon juice, chives, half of the parsley, salt and pepper in a bowl until thoroughly combined.
  2. Use a small cookie scoop to form 4 rounds of goat cheese.
  3. Place on oiled parchment and stick in the freezer to harden.
  4. Heat olive oil over medium-high heat.
  5. Cook garlic and onions until onions are softened (do not let garlic brown).
  6. Add asparagus and chicken stock.
  7. Bring to a boil and then let simmer until asparagus has softened, about 10 minutes.
  8. Turn off heat and puree with an immersion blender or transfer to a standard blender and puree.
  9. Stir in remaining lemon juice and salt and pepper to taste.
  10. Spoon soup into bowls, serve garnished with remaining parsley and herbed goat cheese rounds.

Notes

Yields: 4 servings

Adapted from: Food Network

{ 11 comments… read them below or add one }

1 Linda - Lost in Switzerland December 29, 2010 at 3:25 am

Oooohh what an interesting combination! Have to try! Thanks =p
x
Linda

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2 Lauren at KeepItSweet December 29, 2010 at 6:53 am

i love creamy veggie soups that are surprisingly healthy like this, yum!

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3 Kristie December 29, 2010 at 12:22 pm

The perfect recipe to try out my new immersion blender!

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4 Peggy December 29, 2010 at 12:25 pm

I loooove the idea for this soup! Can’t wait to make it soon!

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5 vanillasugarblog December 29, 2010 at 3:29 pm

i’ve been on a soup kick for a while now–it’s really the only thing that will warm me. need to start posting them.
this, is a FABULOUS combo!

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6 Ciaochowlinda December 29, 2010 at 10:08 pm

That soup does look delicious and not unhealthy – a little bit of goat cheese is good for you!

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7 Sylvie @ Gourmande in the Kitchen December 31, 2010 at 6:40 am

A creamy soup with no cream, I love it! Asparagus is one of my favorite veggies too. I like to eat them steamed with a light mustard vinaigrette.

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8 Beth January 6, 2011 at 3:03 pm

As I am not a huge goat cheese fan, can you substitute mascarpone cheese instead?

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9 foodiebride January 7, 2011 at 10:33 am

@Beth, I bet mascarpone cheese would be awesome!

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10 Beth January 7, 2011 at 12:09 pm

@foodiebride, I was curious because of the lemon juice mixed with the cheese. Being that goat cheese is more bitter and mascarpone is sweeter, I was wondering if it would clash.

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11 anyonita March 10, 2013 at 10:58 am

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Anyonita

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