Wednesday, August 17, 2011

Summertime Soup

Soup in the summer, crazy I know, but you see, my husband could eat soup everyday, he just loves it.  I decided to try this recipe since it's still asparagus season and it didn't call for any heavy cream, so it sounded pretty healthy!  I served it with a side of garlic rubbed crostinis, topped with fresh heirlooms...enjoy!

Asparagus Soup with Herbed Goat Cheese
adapted from: food network

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

Soup ~
2 tablespoons unsalted butter, at room temperature
1 large leek (white and light green part only), thinly sliced
4 cups low sodium chicken 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

Goat Cheese ~
1.  Line a cookie sheet with parchment paper, set aside.
2.  Using a fork, in a small bowl, combine the goat cheese and basil until smooth. Season with salt and pepper, to taste.
3.  Using a round tablespoon, scoop the goat cheese into balls and arrange on the prepared baking sheet. Refrigerate for 30 minutes.

Soup ~
1.  In a dutch oven or large saucepan, heat the butter over medium heat.
2.  Add the leeks and cook, stirring constantly until softened, about 3 to 4 minutes.
3.  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.
4. Using an immersion blender (the soup can also be pureed by ladling in batches, into a food processor or blender) blend the soup until smooth. Season with salt and pepper, to taste.
5.  Ladle the soup into shallow bowls and garnish with the herbed goat cheese.

Heirloom Crostini

1 lb. mini heirloom tomatoes, halved or 6 tomatoes, chopped
1 sourdough baguette (cut in 1/2 inch slices)
1 whole garlic clove (cut in half)
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
Olive oil

1.  In a large bowl, combine 1/4 cup olive oil, balsamic vinegar, fresh chopped basil (stems removed), tomatoes, salt and pepper.  Allow mixture to sit about 10 minutes.
2. Preheat a grill pan or toaster oven to medium heat.  Brush both sides of the sliced bread with olive oil and grill until golden brown, about 1 - 2 minutes.
3.  Remove bread from grill and rub each slice with the cut side of garlic clove.
4.  Divide the tomato mixture evenly over the baguette slices.
5.  Top with fresh basil and serve.


  1. yum! Thanks for linking up with Lemon Tree today!

  2. Hi Patrice, thanks for stopping by! Look forward to linking up soon!