another version to this soup is to garnish with basil/goat cheese balls. May sound strange, but is absolutly delecious!! Recipe: Mix 2 TBSP fresh chopped basil to 1/2 Cup goat cheese, spray melon ball scooper with cooking spray, scoop cheese balls onto parchment covered cookie sheet and refridgerate 1/2 hour. Drop a ball into each bowl of hot soup. The flavors of the asparagus and goat cheese complment each other very very well. Enjoy. P.S. I make the soup pretty much the same as all of u except i do use fresh leeks instead of onions. I thinly slice the white and the light green part of the leek and saute in olive oil along with chopped garlic. Also just before blending or pureeing, i'll add a tbsp or two of fresh chopped basil leaves.
Was this review helpful?
6 users found this review helpful
another version to this soup is to garnish with basil/goat cheese balls. May sound strange,...