In Season
In Season
Simple Asparagus-Leek Soup with Goat Cheese Toasts
Serves 4
2 tablespoons extra virgin olive oil
1 1/2 cups sliced leeks, white and light green parts only
3 1/2 cups sliced asparagus, tough ends removed
1 clove garlic, peeled and smashed
1 tablespoon minced fresh thyme
2 1/2 cups vegetable stock
2 tablespoons half and half
Salt and pepper to taste
8 slices baguette, toasted
1/2 cup softened goat cheese
Blanched asparagus tips (optional)
High quality olive oil to drizzle
Chopped fresh parsley
1. Heat olive oil in soup pot over medium heat. Cook leeks, asparagus, and smashed garlic
clove, stirring frequently, until vegetables begin to soften, 5-7 minutes. Add minced thyme,
good pinch of salt, and vegetable stock. Bring to a simmer and cook until vegetables are
just tender. Let cool slightly. Place in blender, in batches if necessary to avoid overfilling,
and blend until smooth. Pour soup back into pot. Add half and half and heat just until hot.
Season to taste with salt and pepper.
2. While soup re-warms, spread each toasted baguette slice with 1 tablespoon goat cheese.
Warm slightly in oven or under broiler.
3. Pour hot soup into bowls. Drizzle with high quality extra virgin olive oil. Serve with
warm goat cheese toasts.
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Veg Table
March/April 2014
Veg Table
March/April 2014
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