ASPARAGUS VELOUTE, FRESH GOAT CHEESE AND EVOO SOUP

ASPARAGUS VELOUTE, FRESH GOAT CHEESE AND EVOO SOUP image

Yield 4 bowls

Number Of Ingredients 12

3 Tbs extra virgin olive oil
1 pound pencil green asparagus, trimmed from the bottom, halved lengthwise and finely chopped
1/2 small white onion, chopped
salt & pepper
3 cups chicken stock
2 cups tightly packed baby spinach
4 teaspoons chopped chives
1 Tbs extra virgin olive oil
4 oz soft young goat cheese
1/4 cup plus 2 Tbs heavy cream
2 Tbs cold butter cut into pieces
Fleur de sel, preferably from Guerande, Brittany

Steps:

For the Veloute: Heat olive oil in heavy pot over med-hi heat, ~2 min. Put 1/4 cup of asparagus in fridge, covered until ready to serve. Put remaining asparagus & onions in pot, reduce heat to med-low --> salt and pepper --> sweat for 5 minutes, stirring occassionally. Add chicken stock and bring to a boil. Reduce to med-low and simmer 15 min. Add spinach leaves and simmer another 2 minutes. Working in 2 batches, puree soup until smooth. Pass through seive into large metal bowl. Coll bowl of puree quickly in an ice bath to keep its nice green color. Can stop here, cover and refrigerate if using another day. For goat cheese: Fold chives, oil into cheese and season with black pepper. Set aside To serve: Bring veloute to a boil over med-hi heat. Add cream and butter, whisking until butter melts. Season to taste. Divide soup into 4 bowls. Put 2 Tbs of goat cheese in the center of each bowl. Sprinkle soup with 1 Tbs of reserved diced asparagus and some fleur de sel. Drizzle with olive oil and serve immediately.