ASPARAGUS SOUP WITH GOAT CHEESE CROSTINI AND MUSHROOMS
Steps:
- Melt butter in a large saucepan over medium-low heat. Add onions, stir until softened, not browned. Add asparagus pieces, pinch of salt and pepper, cook until pieces are bright green, add chicken broth. Bring to a simmer, cover and cook for 30 minutes. Purée soup in batches in a Vita-Mix until smooth. Be careful when blending hot liquids. Return soup to a clean saucepan, add heavy cream and stir. Bring soup to a boil and cook for 10 minutes. Add lime juice, and season with salt and pepper. Preheat the oven to 350º F. Cut 6 pieces of baguette into 1/2-inch thick pieces. Lightly rub with olive oil on both sides of baguette, place on baking sheet and bake for 10 minutes, midway through cooking time flip baguette slices. Pull out of the oven, allow to cool before generously spreading with goat cheese. If soup has reached desired consistency, turn off heat, cover and set aside. Prepare mushrooms by heating truffle oil in a sauté pan, add mushrooms and cook until lightly browned. To serve, place once goat cheese crostini in center of a bowl, repeat with remaining three. Top crostinis with mushrooms and gently laddle soup around crostini, creating an island in the soup. Serve immediately.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Hnar Iskan
[email protected]I can't wait to try this soup. It looks amazing!
trymore manzviyi
[email protected]This soup is simply delicious. Thank you for sharing the recipe!
Lubna Faisal
[email protected]I'm so glad I found this recipe. It's a new favorite in our house.
Qais bakhshi
[email protected]This soup is a keeper! I'll definitely be making it again and again.
Crazy redneck
[email protected]I served the soup with a side of crusty bread. It was the perfect meal.
Sahela Moore
[email protected]I added a bit of cayenne pepper to the soup for a little bit of a kick.
Jamal Ayub
[email protected]I didn't have any mushrooms on hand, so I omitted them. The soup was still very good.
Upendra Adhikari
[email protected]I'm not a fan of goat cheese, so I substituted cream cheese. The soup was still delicious.
Faustas Augys
[email protected]This soup is a great way to use up leftover asparagus.
Haider Shah
[email protected]I love that this soup can be made ahead of time. It's perfect for busy weeknights.
Sabina Magar
[email protected]This soup is perfect for a cold winter day. It's warm and comforting.
Cincere Richardson
[email protected]I'm a vegetarian and I loved this soup. It's a great way to get a serving of vegetables.
Meloni-ann Harris
[email protected]This soup is so creamy and flavorful. The goat cheese and mushrooms add a nice touch of richness.
Brandi Roach
[email protected]I made this soup for a dinner party and it was a hit! Everyone loved it.
Jameel Rajpoot
[email protected]I followed the recipe exactly and the soup turned out perfectly. The crostini were the perfect addition.
Abs Porosh
[email protected]This soup was easy to make and absolutely delicious. I'll definitely be making it again.
innocent vissky
[email protected]I'm not usually a fan of asparagus soup, but this recipe changed my mind. The combination of asparagus, goat cheese, and mushrooms was perfect.
ahmar hasnain
[email protected]This asparagus soup was a delightful surprise! The goat cheese crostini and mushrooms added a richness and depth of flavor that made this soup anything but ordinary.