Asparagus Soup With Goat Cheese Crostini And Mushrooms Recipes

CHILLED ASPARAGUS SOUP WITH GOAT CHEESE

Steps:

• Coat a large saucepan with olive oil. Add the onion, celery and garlic and bring to a medium heat. Season with salt and sweat until the vegetables are very soft and aromatic, about 8 to 10 minutes.
• Remove the tips from the asparagus and reserve. Cut the stalks of the asparagus into 1-inch lengths and add them to the pot. Sweat for 2 to 3 minutes. Add the potatoes and the stock. Taste for seasoning and add salt, if needed (it will). Bring to a boil, then reduce heat and simmer for 20 minutes.
• On a separate burner, bring a small pot of well salted water to a boil over high heat. Have a small bowl of well salted ice water on standby. Cook the asparagus tips in the boiling water for 2 to 3 minutes. Remove them from the boiling water and plunge them immediately into the ice water. When the tips are cool, remove them from the water, pat dry and reserve.
• In a blender or with an immersion blender, puree the asparagus stock mixture. Strain through a mesh strainer, if desired. Taste and adjust the seasonings, if needed. Chill.
• Garnish with the reserved asparagus tips and crumbled goat cheese. Springtime delicious!

BROILED ASPARAGUS WITH GOAT CHEESE

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Combine asparagus, olive oil, basil, salt, and pepper on a sheet pan and mix well.
• Broil in the preheated oven until asparagus is cooked through and easily pierced with a knife, about 10 minutes. Remove from the oven and sprinkle with goat cheese.

ASPARAGUS WITH GOAT CHEESE DRESSING

Steps:

• Arrange the asparagus on a platter.
• Beat the vinegar and mustard together, then beat in the olive oil. Sprinkle the goat cheese over the asparagus, drizzle with the dressing, then season with pepper.
• Sprinkle with chervil and serve.

GOAT CHEESE AND ASPARAGUS CROSTINI

Steps:

• Preheat a grill pan over medium-high heat and preheat the broiler.
• Drizzle the asparagus with some of the olive oil. Toss to coat and then sprinkle with salt and pepper. Place on the grill pan and cook until tender and grill marks form, 3 to 5 minutes per side, depending on the thickness of the asparagus. Remove, let cool slightly and cut into 2- to 3-inch pieces, about the size of the bread.
• Brush the bread on both sides generously with oil and place on a baking sheet. Rub the garlic all over one side of each slice. Broil until golden and crispy, 2 minutes per side. Remove and let cool slightly.
• Slather some of the goat cheese on the garlicky side of each piece of bread, then top each with 2 to 3 pieces of the grilled asparagus and a few of the cherry tomatoes. Return to the oven just until the cheese is melted and warmed, about 2 minutes.

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.

ASPARAGUS, BACON AND GOAT CHEESE QUESADILLA

Steps:

• 1. Cook the bacon in a medium skillet over medium-high heat until crisp, about 8 to10 minutes. Transfer the bacon to a paper towel-lined plate and discard all the pan drippings.
• 2. Add 1 teaspoon butter and the shallots and cook until brown, 2 to 3 minutes. Add the asparagus to the skillet and season with salt and pepper. Cook until the asparagus are bright green and tender; about 2 minutes. Set aside.
• 3. Spread a thin layer of cheese over a tortilla and scatter a quarter of the herbs on top. Place the tortilla cheese-side up in the skillet. Scatter a quarter of the bacon and asparagus on the lower half of the tortilla, then fold the tortilla over and press lightly. Cook until golden brown, turning once, about 3 minutes on each side. If the pan gets dry, add butter, as needed. Repeat with remaining ingredients. Cut quesadillas into wedges and serve.

ASPARAGUS SOUP WITH HERBED GOAT CHEESE

Steps:

• Goat cheese: Line a small baking sheet with parchment paper. Set aside.
• Using a fork, in a small bowl, combine the goat 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 Dutch oven or 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 goat cheese.
• Cook's Note: The soup can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth.

MUSHROOM SAUTE WITH GOAT CHEESE CROSTINI

Steps:

• Place sun-dried tomatoes in small bowl.
• Pour boiling water over tomatoes; let soak until soft, about 20 minutes.
• Drain tomatoes; slice thinly.
• Set aside.
• Melt 4 tablespoons butter in heavy large skillet over medium heat.
• Add garlic, dried red pepper and thyme; saute 1 minute.
• Increase heat to medium-high.
• Add shiitake and button mushrooms and saute until brown, about 10 minutes.
• Add wine and lemon juice and simmer 2 minutes.
• Mix in sun-dried tomatoes and artichokes.
• (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing.)
• Mix in basil and 2 tablespoons butter.
• Season to taste with salt and pepper.
• Transfer to bowl; sprinkle with chopped parsley.
• Preheat oven to 375°F
• Arrange baguette slices in single layer on baking sheet.
• Bake until golden, about 8 minutes.
• Remove from oven; maintain oven temperature.
• Brush each baguette slice with butter and sprinkle with Parmesan cheese.
• Return to oven; bake until cheese begins to melt, about 5 minutes.
• Serve warm crostini with goat cheese and mushroom mixture.

ROASTED ASPARAGUS WITH HERB GOAT CHEESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Arrange asparagus, side-by-side, on a baking sheet. Drizzle olive oil over asparagus; season with salt and pepper. Crumble goat cheese over asparagus.
• Roast in the preheated oven until cheese is slightly melted and asparagus are tender yet firm to the bite, about 10 minutes.

CREAMY ASPARAGUS SOUP WITH MUSHROOMS

Steps:

• In a large pot, heat 2 T oil over moderate heat. Add the mushrooms, ¼ t salt and the pepper and cook, stirring occasionally, until the mushrooms are golden; about 5 minutes.
• Remove the mushrooms and set aside. Reduce the heat to low and add another tablespoon of oil to the pot.
• Add the onion and cook, stirring occasionally, until translucent; about 5 minutes.
• Add the water, broth, rice, and the remaining salt to the pot. Bring to a boil.
• Continue boiling for 10 minutes, stirring occasionally.
• Add the asparagus. Cook until tender; about 5 minutes.
• Using a hand blender or food processor, puree the soup until smooth.
• Return the soup to the pot and add the reserved mushrooms.

ASPARAGUS CHEESE SOUP

Steps:

• In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. Add asparagus and heat through. Add the cheese, thyme and nutmeg. Cook until cheese is melted, stirring frequently (do not boil). Garnish with croutons and additional cheese if desired.