Asparagus Leek Soup
IntroductionA delicious, healthy, quick and easy soup that everybody will love! Modified from a Giada recipe from the food network. A delicious, healthy, quick and easy soup that everybody will love! Modified from a Giada recipe from the food network.
6 oz Goat cheese
2 Tbs basil
salt & pepper to taste
2 lbs. Asparagus
3 Leeks (washed well! only white and light green)
2 garlic cloves
2 tsps. Thyme
2 Tbs. Basil
4-5 cups Chicken Broth
3 Tbs Butter/Margarine or oil
Make this recipe completely dairy free by omitting the goat cheese and switching the butter to oil or margarine. Or add a touch of cream to make it a bit richer. Can also be made vegetarian or vegan by using vegetable broth in place of chicken broth.
Mix goat cheese with 2 Tbs basil and salt and pepper to taste. Form into 1 oz balls and place in refrigerator while you prepare the soup.
To prepare soup:
Cut off tough ends of asparagus and discard. Chop remaining asparagus into small pieces and set aside. Melt butter (or oil) in soup pot on medium high heat. Slice leeks and garlic thinly and add to pot along with a pinch of salt. Stir frequently until leeks are soft (about 5 minutes). Peel potato and chop into small pieces (about the same size as the asparagus). Add potato, asparagus, chicken broth, thyme, basil and salt and pepper to taste. Bring to a boil, then reduce to a simmer and cook for 20 minutes or until asparagus and potatoes are soft. With an immersion blender or regular blender, blend the soup to desired consistency (completely creamed, or chunky). Adjust seasonings and serve. Place 1 ball of goat cheese in each soup bowl as desired.
Serving Size: makes about 6, 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user LISA52.