My poor non French people,
How is your souping going so far?
I’ve spent the last days preparing soup every night and can’t seem to get tired of it. The whole great idea about it is you can wait for the seaons to surprise you : new ingredients mean new flavours, new colours and… new recipes.
Spring is great for many things, and one of its first main great perk is this little jewel that is called asparagus.
Comes perfectly when you need it! A lean, tasty, diuretic vegetable that will help you to get ready of all the unneccessary luggage accumulated these past winter days and nights…
This recipe is extremely healthy. But not like “eat this strange kale + beet + strange ingredients power juice until you feel sick ” healthy It’s a very good soup. That tastes awesome. And that by the way is extremely good to your health and waistline.
So what do you say to that! Champagne? (it’s low cal too, après tout!)
La soupe d’asperges au fromage de chèvre
(Asparagus and goat cheese soup)
1 bunch of green asparagus (about one pound)
1 cup of chicken or vegetable broth
4 ounces of goat cheese
Salt and pepper
I created this soup on a lovesick day. Yes, your heart can be aching during the springtime, even if you’re a French and perfect lady like me… I for one was extremely sad not to be able to enjoy springtime with my great love, asperge blanche.
White asparagus is just delicious, and a symbol for springtime all over France. My uncle has this great tradition of hosting a “dîner asperges” for all his Parisian friends with the white asparagus he brings from the Loire Valley every year, and I love the “sauce Laurence” he never fails to make, named after my grand mother…
But then, white asparagus is so difficult to grow that no one is growing them here, and I won’t be the one bringing them to the US soil : my ancestors have suffered for generations to grow them and pick them at the perfect time (you only have one day, or they grow too stiff), and I’m so happy I don’t have to do that myself.
So there am I, “stuck” in California, with great weather, no field to plug or asparagus to pick, and only green asparaguses at the Farmer’s market!
Didn’t prevent me from making a soup out of it!
I tried this time to think of an important element when talking about art de la soupe : texture. I like to think that a good soup needs three different kind of elements to make its texture awesome at the first spoonful. Here you have the soup in itself, then the green , and the goat cheese. Every spoonful is therefore different and delicious.
And again, the great thing about this recipe is that it’s totally low cal : green asparaguses are the perfect diet vegetables, and goat cheese is leaner (and some say better for your health) than any cow dairy. For a better taste, try to choose a goat cheese that is a little bit dry, with a powerful taste. Dreaming of somethign like Le petit troo for example. One of my favorite cheese, very hard to find here….
How to make it
- Trim the edges of the asparaguses, and cut the tips apart.
- Bring 4 cups of water to a boil, add the broth, the salt and the pepper, with the main part of the asparaguses
- When the water starts boiling, reduce to a low heat and simmer for 25 minutes
- Heat a non-stick pan, add a tea spoon of olive oil, and gently colour the asparagus heads in it. Add 1/4 cup of water, reduce to a low heat and simmer gently for 5 minutes.
- Using an immersion blender (of course you can use your other blender but it’s so much easier this way! ) blend the asparagus and the broth.
- Pour in a large soup bowl, add the asparagus tips and the goat cheese cut in 1/2′ cubes at the last minute
- Serve with love
Bon appétit les amis!