I have to say, my soup didn't turn out the best (or at least the way I would like to eat it), but I do think this soup has great potential to be really good. And the recipe below includes my changes. My main problem with the soup was that it was really thin and I like (and was expecting) a thicker, creamier soup. If I were to remake this soup, I would use double the asparagus and add some cornstarch to thicken it up. The combination with the goat cheese was really tasty. The soup was really light so I served it with a parmesan and almond crusted tilapia. I just finely ground some almonds in my food processer, mixed them with equal parts grated parmesan (a 1/4 cup of each was enough to coat two filets), then I coated both sides of the filets with the mixture and fryed them up in a touch of olive oil on the stove top.
Asparagus Soup with Herbed Goat Cheese
slightly adapted from the
Foodie Bride
4 oz goat cheese, softened (I only used 2 oz)
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
2 bunches asparagus, cut in 1 inch pieces (original recipe called for 1)
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.
