Author Notes
This soup is fresh and bright just like summer. Although one does not typically think of soups for summer, the flavors and lightness of this soup make it refreshing, even on a hot day. (Un)Luckily for those of us living in the San Francisco Bay Area, our summers are frequently covered in a layer of fog which lends itself perfectly for a soup dinner, but we are sure that even if you live in a hot summer climate you will agree this soup delivers the flavors that remind us what summer is all about! —First We Eat
Ingredients
- Lemon Asparagus Goat Cheese Soup
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2 bunches
Asparagus, chopped
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1
Leek, chopped
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1
Garlic Clove, minced
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3 tablespoons
Butter
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5-6 cups
Chicken Broth
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1/2 cup
Milk, we used 2% but you can use whole or cream
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3 ounces
Soft Goat Cheese
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1
Lemon, juiced
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Salt & Fresh Ground Pepper to Taste
- Easy Pistou
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1
Garlic Clove, peeled
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2 cups
Fresh Basil Leaves
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1/4 cup
Olive Oil
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1
Small Tomato, peeled, seeded & diced
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1 1/2 ounces
Parmesan Cheese, grated
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1 pinch
Salt
Directions
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In a heavy cast iron pot over medium/high heat melt the butter and cook garlic and leek until the leeks begin to wilt. Once they have wilted and become slightly transparent add the asparagus and cook for a few minutes, stirring. Add the chicken broth and bring to a boil. Cook until asparagus is fork tender, about 10 minutes. Once asparagus is tender, puree your soup with an immersion blender or an upright blender in batches. Once pureed, add the goat cheese, lemon juice and salt & pepper to taste and stir until all ingredients have melded into the soup.
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Pistou is traditionally made with mortar and pestle but since we don’t currently have one in the FWE kitchen, we decided to use our small food processor for the job. Combine the basil and garlic in the food processor and pulse while adding the olive oil slowly. Once these are well broken down, add the remaining ingredients and pulse until you have what resembles a fine pesto.
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Serve your soup hot with a dollop of pistou and some rustic bread. Enjoy!
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