Asparagus Soup with Herbed Goat Cheese

Loved this recipe! Came from my new Weeknights with Giada cookbook.

this is a WONDERFUL cookbook for week night meals.

they are easy, fast and healthy.

the asparagus soup was my first recipe from the book. (this is the way i made it the book was much fancier)

ingredients:
1/2 cup (4oz) goat cheese at room temperature
1/2 cup plus 2 tbs of fresh chopped basil leaves
salt and pepper
2 tbs unsalted butter
1 large leek (white and pale green part only) thin slice
4 cups low sodium chicken broth
2 lbs trimmed aspragus cut into 1 inch pieces.

start by mixing goat cheese with 2 tablespoons. the book said to use a small scoop but I rolled the cheese and herb into balls (hee hee balls) (grow up abby) and then set them on wax paper in the fridge.

in a dutch oven (i used large saucepan) heat butter over medium heat. add leek and stir until soft (3 min or so).

add broth, asparagus and remaining basil.

season with salt and pepper

increase heat to high and bring to a boil.

reduce heat and simmer about 15 minutes.

pour contents of saucepan into blender.

blend until smooth.

add goat cheese and enjoy!

I calculated 1 serving (4 total) to be about 222 calories.