Ingredients
Feta
cheese:
- 1/2 cup (4 ounces) Feta cheese, at room temperature
- 2 tablespoons chopped fresh basil leaves
- Freshly ground black pepper
- Olive oil cooking spray
Soup:
- 1 large leek (white and light green part only), thinly sliced
- 4 cups low-sodium vegetable broth
- 2 pounds medium asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup chopped fresh basil leaves
- Rock saltand freshly ground black pepper
- Special equipment: a 1/2-ounce cookie or ice cream scoop
Directions
feta cheese: Line a small baking sheet with parchment paper. Set aside.
Using
a fork, in a small bowl, combine the feta
cheese and basil until smooth. Season with salt and pepper, to taste.
Using a 1/2-ounce cookie scoop or a round tablespoon measure sprayed
with vegetable oil cooking
spray,
scoop the goat cheese into balls and arrange on the prepared baking
sheet. Refrigerate for 30 minutes.
Soup:
In a large saucepan, heat the butter over medium heat. Add the leeks
and cook, stirring constantly until softened, about 3 to 4 minutes.
Add the broth, asparagus and basil. Season with salt and pepper, to
taste. Increase the heat to high and bring the mixture to a boil.
Reduce to a simmer and cook until the asparagus is
tender, about 15 minutes. Using an immersion
blender,
blend the soup until smooth. Season with salt and pepper, to taste.
Keep the soup warm over low heat.
To
serve: Ladle the soup into shallow bowls and garnish with the herbed
feta cheese.
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