Asparagus Soup with Herbed Goat Cheese

This was sooo good!  Definitely making it again...

Asparagus Soup with Herbed Goat Cheese

Giada's original recipe found here

INGREDIENTS:

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

DIRECTIONS:

1. Goat cheese: Line a small plate with parchment paper. Set aside.
2. In a small bowl, use a spoon to combine the goat cheese and 2 tbs. basil until smooth.  Season with salt and pepper, to taste.  Using a round teaspoon, scoop the goat cheese into balls and arrange on the parchment paper.  Refrigerate for at least 30 minutes.
3. Soup: In a Dutch oven or large saucepan, heat the butter over medium heat.  Add the leeks and cook, stirring constantly until softened, about 3 to 4 minutes.  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. Using an immersion blender, blend the soup until smooth.  Season with salt and pepper, to taste.  Keep the soup warm over low heat.  
4. Serve soup with 3-4 herbed goat cheese balls.  

-Alyssa