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Asparagus Soup with Herbed Goat Cheese Recipe

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This recipe for Asparagus Soup with Herbed Goat Cheese, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
4 oz Goat Cheese, at room temperature
2 Tbsp chopped fresh Basil
Kosher Salt
ground Pepper
Cooking Spray
2 Tbsp unsalted Butter, room temperature
1 large Leek (White/Light Green only) thinly sliced
4 cups low sodium Chicken Broth
2 pounds medium Asparagus cut into 1-inch pieces
cup chopped Fresh Basil Leaves
Kosher Salt/Black Pepper

Directions:
Directions:
Using a fork, in a small bowl, combine the goat cheese and basil until smooth, season with salt and pepper. Using 1/2 oz scoop - shape into balls, refrigerate for 30 minutes.

Soup: In a Dutch Oven, heat butter over medium heat. Add leeks and cook, stirring constantly until softened. Add broth, asparagus and basil. Season with salt and pepper. Increase the heat to high and bring mixture to boil. Reduce heat and cook until tender. Blend the soup, season with salt and pepper. Ladle soup into bowls and garnish with cheese balls.

 

 

 

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