I was completely inspired by this recipe from Giada De Laurentiis. It looked easy and combined some of my three favorite foods! I found myself so happy to get started making this.
The outcome was great. The best part I thought was that no one flavor stands apart but each one compliments the other. Really good!
Asparagus Leek Soup
inspired by Giada De Laurentiis
3 TBS of olive oil
3 large leeks, sliced
1 bunch of asparagus, trimmed and chopped
1 shallot, sliced
1/2 tsp of salt and pepper
3 cups of vegetable broth, low sodium
2oz of goat cheese, room temperature
2 TBS of fresh basil, chopped
Fill your sink with cold water. Add the leeks and wash well to remove the sand from between the layers. Drain and place onto a kitchen towel to dry. Heat the olive oil over medium heat in a large saucepan. Add the leeks and salt. Sauté for 3 minutes, then add in the shallot, asparagus, and pepper. Sauté for 3-5 minutes until the asparagus is right in color and tender. Add the broth, bring to a boil, and then reduce to a simmer for 5 minutes. Turn off the heat. In small batches, pulse the soup in a food processor until you get a slightly chunky but even texture. Return to a sauce pan and gently simmer for another 15 minutes. In a small bowl, combine the goat cheese and basil. Shape into 4 small balls. Pour soup into individual soup bowls and garnish with goat cheese in the center. Enjoy!