The temperatures have been more like summer already here in Arkansas, but alas, it's springtime once again. That calls for celebrating with a springtime soup like this one, Roasted Asparagus with Chevre. In the cookbook description, the author states that "Roasting the asparagus concentrates its flavor and lightly caramelizes its peel, make the most of its delicate taste." And right she is.
I was worried this pureed soup would be as bland as the carrot soup I made earlier, but it isn't. And the garnishes are very tasty. I considered a substitute for the Chevre, but unless you just cannot stand it, I'd say go for it...you need only a few crumbles on top and it really adds to the taste.
This recipe comes from a fairly new cookbook in my kitchen called For The Love of Soup written by Jeanelle Mitchell. She also authors another cookbook that will surely find its way to my kitchen called For The Love of Salad. In the introduction, she notes a passion for serving healthy and nutritious food, and touts the wonders of soup as a great way to do that. Until just this very moment, I didn't see that this cookbook is dedicated to family and friends who supported its writing, including and especially her severely handicapped nephew, Yves. Her book proceeds will go to serve him in his need for support and therapy following an auto accident several years ago. I hope you'll be inspired to purchase a copy for yourself!
Roasted Asparagus Soup with Chevre
Ingredients
3 lb. asparagus
1 t. olive oil
1 T. unsalted butter
2 leeks, white and light parts only, cut in half lengthwise, and sliced thinly
1 onion, chopped
1 stalk celery, chopped
3 cups low sodium chicken or vegetable stock
3 cups water
sea salt and freshly ground pepper
3/4 c. crumbled chevre
I was worried this pureed soup would be as bland as the carrot soup I made earlier, but it isn't. And the garnishes are very tasty. I considered a substitute for the Chevre, but unless you just cannot stand it, I'd say go for it...you need only a few crumbles on top and it really adds to the taste.
This recipe comes from a fairly new cookbook in my kitchen called For The Love of Soup written by Jeanelle Mitchell. She also authors another cookbook that will surely find its way to my kitchen called For The Love of Salad. In the introduction, she notes a passion for serving healthy and nutritious food, and touts the wonders of soup as a great way to do that. Until just this very moment, I didn't see that this cookbook is dedicated to family and friends who supported its writing, including and especially her severely handicapped nephew, Yves. Her book proceeds will go to serve him in his need for support and therapy following an auto accident several years ago. I hope you'll be inspired to purchase a copy for yourself!
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| Roasted Asparagus Soup with Chevre |
Ingredients
3 lb. asparagus
1 t. olive oil
1 T. unsalted butter
2 leeks, white and light parts only, cut in half lengthwise, and sliced thinly
1 onion, chopped
1 stalk celery, chopped
3 cups low sodium chicken or vegetable stock
3 cups water
sea salt and freshly ground pepper
3/4 c. crumbled chevre
- Preheat oven to 400.
- Trim off woody ends of asparagus. Wash well to remove grit.
- Spread on a baking sheet and drizzle with oil. Bake for 15-20 minutes, turning occasionally until tender. Remove from oven. Cut off tips and reserve for garnish. Chop remaining asparagus.
- In a large saucepan, melt butter over medium heat. Add leeks, onion, celery, and saute for 6 minutes.
- Add stock and water and bring to a boil. Reduce heat, cover and simmer for10 minutes. Add chopped asparagus to soup, remove from heat, and let cool slightly.
- Puree soup in the saucepan using a an immersion blender, or transfer in batches to a blender or food processor and blend until smooth, then return soup to the saucepan. Simmer until heated and season with salt and pepper to taste. Garnish with asparagus tips and crumbled chevre.
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