Spring Asparagus Soup with Warm Herbed Chevre Crouton

Asparagus_soup_with_goat_cheese_rounds_best_1

Course Soups and Stews

Ingredients in this Recipe

1 1/2 teaspoon mixed herbs, minced (chives, thyme, basil, tarragon)
1 cup sliced leeks
1 cup spring onions, white and light green parts, sliced (about 4 large onions)
1 cup yellow onion, sliced (about 1/2 onion)
1 tablespoon lemon juice
1/2 cup white wine
1/2 onion, cut into 1" wedges
1/4 cup bread crumbs
1/4 teaspoon black pepper
1/4 teaspoon salt
10 whole peppercorns
2 bunches of asparagus (about 4 cups when ends are trimmed off)
2 cloves of garlic, peeled and crushed
2 tablespoons creme fraiche
2 tablespoons fresh parsley leaves, coarsely chopped
2 tablespoons olive oil
2 teaspoons freshly squeezed lime juice
2 teaspoons kosher salt, to taste
2 teaspoons yellow mustard seeds
3 tablespoons butter
4 ounces chevre
6 cups water
6 7 sprigs of fresh thyme
splash of soy sauce or sriracha hot sauce

Recipe Preparation

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