Asparagus Soup with Herbed Goat Cheese

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 177.2
  • Total Fat: 12.0 g
  • Cholesterol: 28.6 mg
  • Sodium: 2,799.0 mg
  • Total Carbs: 11.1 g
  • Dietary Fiber: 1.7 g
  • Protein: 6.7 g

View full nutritional breakdown of Asparagus Soup with Herbed Goat Cheese calories by ingredient
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Number of Servings: 4


    cup (4 oz) goat cheese. Room temperature
    1/2 cup plus 2 tbsp chopped basil leaves
    1 tsp kosher salt
    1/2 tsp ground black pepper
    Cooking spray
    2 tbsp unsalted butter, room temperature
    1 large leek, white and pale green parts only, thinly sliced
    4 cups low-sodium veg broth
    2 lb asparagus, trimmed and cut into 1 inch pieces


1 Line a small baking sheet with parchment. Using a fork combine goat cheese and 2 tbsp basil. Season with tsp salt and 1/4 tsp pepper. Grease a 1/2-oz cookie scoop or a round tablespoon measure with Cooking spray. Scoop goat cheese mixture into balls and place on prepared baking sheet. Refrigerate while you make the soup.

2 In a Dutch Oven or large saucepan, heat butter Over medium heat. Add leek and cook, stirring constantly until softened, 3 to 4min. Add broth, asparagus, remaining 1/2 cup basil, 1/2 tsp salt and tsp pepper. Increase the heat to high and bring to a boil. Reduce heat so that the mixture simmers and cook until asparagus is tender, about 15 min.

3 Blend soup in two batches until smooth. Season to taste with salt and pepper. Ladle the soup into shallow bowls and garnish with herbed goat cheese.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user IRISHVEG1.

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