Chilled Asparagus Soup with Goat Cheese
Filed under
Soups
Prep: 20 min | Cook: 40 min | Servings: 6
Recipe courtesy Anne Burrell. "Springtime delicious!"
Inactive prep: 2 hours.
Ingredients
- Olive oil, extra-virgin
- 1 Onion, diced
- 2 rib Celery, diced
- 3 clove Garlic, smashed and finely chopped
- Kosher salt
- 2 bunch Asparagus, stems trimmed
- 2 Idaho potatoes, peeled and diced
- 2 qt Chicken stock, or vegetable stock
- 4 oz Goat cheese, log, crumbled
Directions
- Coat a large saucepan with olive oil, add the onion, celery and garlic and bring to medium heat. Season with salt and sweat until very soft and aromatic, 8 to 10 minutes.
- Reserve the asparagus tips. Cut the stalks into 1-inch lengths and sweat 2 to 3 minutes. Add the potatoes and stock and season (it will need salt). Bring to a boil and simmer 20 minutes.
- Boil the tips in well-salted water 2 to 3 minutes, plunge into salted ice water, drain and pat dry.
- Puree the soup, strain if you like, adjust the seasoning and chill. Garnish with the tips and goat cheese.