This week seems to be an ode to Giada. I came across this recipe for asparagus soup when meal planning last weekend and immediately had a flash back to a bowl of asparagus soup I had during my last day in Paris three years ago. Of course I had to make it. It’s not exactly soup weather but I enjoyed mine chilled with a healthy dose of goat cheese 🙂

Asparagus Soup with Basil and Goat Cheese (adapted from Giada at Home)
1/2 cup goat cheese
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
3/4 cup chopped fresh basil leaves
Kosher salt and freshly ground black pepper

Add butter to a large pot to melt. Add leeks and cook until softened. Add asparagus, 1/2 cup of basil, chicken broth and salt/pepper. Bring to boil and then reduce heat to a simmer. Cook until asparagus is tender – approximately 15 minutes. Blend with an immersion blender or a food processor and season to taste.
Garnish with crumbled goat cheese and remaining chopped basil.

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Happy Saturday Everyone!

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