Asparagus Leak Soup w/Herbed Goat Cheese

When cooking with leaks, don't forget to completely wash them! They tend to have dirt inside of all the layers.
[Sliced leaks, chopped asparagus, chopped fresh basil & chicken broth]

Used the immersion blender for this soup!

[Goat cheese & fresh basil]

[Cute little goat cheese balls in the fridge chillin'!]

Ta-da!

Recipe:

Goat Cheese:
- 1/2 C (4 ounces) goat cheese, at room temp
- 2 Tbsp chopped fresh basil leaves
- S&P

Soup:
- 2 Tbsp unsalted butter, at room temp
- 1 large leek (white and light green part only), thinly sliced
- 4 C low sodium chicken broth
- 2 lb medium asparagus, trimmed and cut into 1 inch pieces
- 1/2 C chopped fresh basil leaves
- S&P

Using a fork, in a small bowl, combine the goat cheese and basil until smooth. Season with S&P, to taste. Form in to mini balls and arrange on a non-stick surface (I used a Silpat) and put in the fridge for 30 minutes.

In a 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 and basil. Season with S&P, to taste. Increase the heat to high and bring 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 S&P, to taste. Keep the soup over low heat.

To serve: Ladle the soup into shallow bowls and garnish with the herbed goat cheese ball.

Thanks, Giada!