I’ve been meaning to make this soup for quite awhile now. Since last June, in fact, when I tasted it at a conference in Washington D.C. I’d never had white asparagus before, and it tasted so good and creamy in soup form. Plus, add goat cheese to anything and I’m a goner. Anyway, it’s a rainy and cold day, so I figured today would be the perfect time to post this recipe. Since I only knew that the original recipe contained white asparagus and goat cheese, I kept it pretty basic.
A fair warning though- white asparagus MUST be peeled before eating. As I had never worked with this variation of asparagus before, I was unaware until I started chopping it up and came away with long, woody pieces. So yes, there is a bit of prep required for this recipe. Luckily for me, I was in the middle of my 13 Reasons Why Netflix binge while peeling. Made the process so much easier as I was sympathizing with Clay while having ill thoughts about several of the other characters the whole time. Most addicting show ever.
White Asparagus Goat Cheese Soup
1 lb white asparagus, PEELED and chopped into 1 inch-sized pieces
1 large onion, chopped
3 cups broth (chicken or vegetable)
2 cups water
2 oz goat cheese
1 tbsp balsamic vinegar
salt and pepper, to taste
Add the asparagus, onion, broth, and water to a pot and bring to a boil. Reduce to a simmer and let cook for 20 minutes. With an immersion blender, puree the soup until smooth. Add in the goat cheese, balsamic vinegar, salt, and pepper. Stir until the goat cheese has melted. Top individual bowls with chives before serving.