Asparagus Leek Soup

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!