It’s no secret that I love chèvre (goat cheese). I’m always looking for ways to sneak goat cheese into my recipes…whether it be in a salad, a sauce or a soup. It’s even the “secret” ingredient to my mashed potatoes. Yum!
The other night I was trying to decide what to make for supper. I didn’t really want to cook a whole lot, but I didn’t want to eat out. I looked in the fridge and saw the beautiful asparagus I purchased at the farmer’s market last Saturday. I wanted something vegetarian…and I wanted to make it a main-course.
Soup was the perfect (delicious) solution!
I accompanied the soup with some black garlic toasts.
To make the toasts, I simply sliced a baguette. I chopped some black garlic and mixed it with some goat’s butter.
I melted the mixture and brushed it over the slices and laid them on a baking sheet–lined with parchment paper. Then I popped the baguette slices in my oven that was set to broil. I let them bake until they became golden and crispy—and delicious!
The soup was equally simple to prepare, and only took about 15 minutes.
I simply sauteed shallots, asparagus and tarragon in some butter. Then I added some goat cheese and veggie stock and blended everything until it was smooth. I added a little dairy…and it was done!
Easy…and so, so good!
**note: sorry, I forgot to link the recipe to the printer icon. It’s all fixed now!**
This soup would be super easy to freeze as well. Just be sure to leave out the milk and half&half before freezing. Once you’re ready to use it, allow it to thaw and then add the dairy at that point.