I have ordered asparagus soup at a couple different restaurants lately and have been wanting to make my own while asparagus is in season. I found the below Giada De Laurentiis recipe and thought it would be perfect for lunch during the work week. I loved how the soup turned out. It's light and health yet full of flavor and perfect for summer. The addition of the basil really adds to the soup and the goat cheese crumbles on top give the soup a little creaminess without making it taste heavy.
Asparagus Soup with Goat Cheese
** adapted from Food Network Giada at Home
Prep/Cook Time: 20 minutes
2 T. unsalted butter
1 large leek (white and green part only), thinly sliced
4 c. low sodium chicken broth
2 pounds asparagus, trimmed and cut into 1-inch pieces
1/2 cup basil, chopped
1/4 cup skim milk
salt and pepper
Suggested Garnish- crumbled goat cheese and chopped basil
In a large saucepan or dutch oven, heat the butter over medium heat. Add the leeks and cook, stirring constantly until softened, about 3-4 minutes. Add the broth, asparagus, basil and skim milk. Season with salt and pepper to taste. Increase heat to high and bring to a boil. Reduce to simmer and cook until the asparagus is tender, about 15 minutes. Use an immersion blender to blend the soup until smooth. Season with salt and pepper to taste and garnish with crumbled goat cheese and chopped basil.