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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 315.3
  • Total Fat: 18.5 g
  • Cholesterol: 35.8 mg
  • Sodium: 1,415.9 mg
  • Total Carbs: 20.5 g
  • Dietary Fiber: 6.9 g
  • Protein: 21.7 g

View full nutritional breakdown of Asparagus Soup with Herbed Goat Cheese calories by ingredient
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Asparagus Soup with Herbed Goat Cheese

Submitted by: LIVING4TODAY

Introduction

Recipe courtesy Giada De Laurentiis
Recipe courtesy Giada De Laurentiis

Number of Servings: 2

Ingredients

    Goat cheese:
    1/2 cup (4 ounces) goat cheese, at room temperature
    2 tablespoons chopped fresh basil leaves
    Kosher salt and freshly ground black pepper
    Vegetable oil cooking spray
    Soup:
    1 tablespoons unsalted butter, at room temperature
    1 large leek (white and light green part only), thinly sliced
    4 cups vegetable broth
    2 pounds medium asparagus, trimmed and cut into 1-inch pieces
    1/2 cup chopped fresh basil leaves
    Kosher salt and freshly ground black pepper

Directions

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.



Serving Size: 2 big bowl servings

Number of Servings: 2

Recipe submitted by SparkPeople user LIVING4TODAY.






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