You must be logged in to post a review.
The creaminess of the soup plus the garlicky-onion tang from the chevre is a savory and wonderful combination. The cheese melts into the soup and the bits that you scoop up with your spoon are a burst of delicious flavor.
Cut the flowered tops off of 8 asparagus spears, just about 1 inch long and set them aside for garnish. Also, cut the bottom 2 inches of the woody base off of the asparagus and discard that. Chop the remaining asparagus spears into 1/2 inch pieces.
In a large pot, melt the 1/4 cup butter over medium heat. Add the minced onion and chopped asparagus to the pot and cook until the onion and asparagus become softened and the onion is translucent. Sprinkle in the tablespoon of flour, stir to combine and cook for 1 minute. Pour in the chicken broth, bring to a boil and then reduce heat to a simmer for 15 minutes.
While the soup is simmering, bring a small pot of water to a boil. Blanch the 8 asparagus tips for 2 minutes in the boiling water and then remove the tips from the boiling water and submerge them into a pan of ice water to shock them. Drain and set aside.
After 15 minutes of simmering, taste the soup and sprinkle with salt and pepper to taste. Puree the soup in a blender (or with an immersion blender) until smooth. Then pour the soup into a large bowl through a strainer for a perfectly smooth texture. Add more salt and pepper to taste, if needed.
To Serve: Ladle the soup into each of the 4 bowls and place 2 asparagus tips onto the top of each bowl. Sprinkle equal amounts of the crumbled roasted garlic and chive chevre into each bowl. Enjoy with some bread and a green salad.
Recipe inspired and adapted from Darren McGrady.
Created by Haley at The Girly Girl Cooks.
I have been trying to make beer cheese soup successfully for years and I think it was the addition of butternut squash that sealed the deal. It not only helps with the flavor, but also the consistency. The recipe also calls for one of my favorite beers; Great Lakes Brewery’s Edmond Fitzgerald Porter. Add to that two types of cheddar and Gouda cheese and you’ve got a winner!
When the nip in the air becomes a definite chill then it’s time. It’s time for soup. There is no more comforting or sustaining a soup than Baked Potato Soup with Sausage and Roasted Peppers. When there is a fire crackling in the fireplace and this soup is on the table, all is well in our world regardless of what is going on outside.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!