creamy asparagus soup with goat milk

For today, I couldn’t decide if I wanted to share a recipe or do a fun post with random photos from the week and links to delicious creations around the web.

How about the recipe and a few links along the way?

This recipe could not wait until Monday.  You know, because after you stuff your mom with yogurt coffee cake, baked bread pudding [gf + vegan], banana bread waffles [gf], or roasted strawberry + brown butter pancakes, she is still going to want lunch.  She might not want in until 3pm but she’ll want it.

And this is just the light, flavorful, and spring-like recipe she be looking for.

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Dog not included.

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When I thought of making an asparagus soup I instantly thought of a few things.

  • creamy + smooth in texture, but not overly thick
  • add avocado + goat cheese in the soup
  • include goat milk

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And then I thought of one more.

  • roast the asparagus

Roasting the asparagus is key!  You can literally taste the roasted flavor in the soup!  The goat’s milk is not overwhelming and adds nice depth + contrast.

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Top each bowl with goat cheese, toasted pepitas, and a drizzle of goat’s milk and your mom will be left speechless.

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Print this!

Creamy Asparagus Soup with Goat Milk [serves 4-6]

  • 1.5 lbs asparagus, ends trimmed
  • 1.5c russet potato, cubed
  • 3/4c celery, chopped
  • 1 medium yellow onion, chopped [just over 1c]
  • 1/2 avocado
  • 5c low or no-sodium vegetable broth
  • 3/4c full-fat goat milk
  • 1T garlic, minced
  • 3T goat cheese
  • 1.5T ghee/oil + 1/2T oil
  • 1t thyme
  • 1t basil
  • 1/2t parsley
  • 1/4-3/4t salt
  • 1/4-1/2t black pepper

topping ideas: goat cheese, salt, pepper, toasted pepitas [pumpkin seeds], tofu croutons, bread croutons

  1. Pre-heat your oven to 400* and place the [washed with ends trimmed] asparagus on a baking sheet.  Coat with 1/2T oil and a sprinkle of salt + pepper.
  2. One pre-heated, place the pan in the oven and roast for 20-25min, turning 1-2 times.  Remove from the oven.
  3. While the asparagus is roasting, place a large pot over med-low heat and add the 1.5T ghee or oil.
  4. Once hot, place the onion + celery in the pot for about 10-12min, until it softens and starts to brown.  Stir every minute or so.
  5. Add in the garlic, thyme, basil, parsley, salt, and pepper and stir for 30 seconds – 1 minute, until fragrant and the garlic starts to brown.  *If using a full-sodium vegetable broth, don’t add more salt until the end.  If using a low-sodium broth, start by adding in 1/4t.
  6. Add in the chopped potato and vegetable broth, turn the heat to medium/med-high and bring to a boil.
  7. Stir, then reduce heat to simmer for about 10-12min until the potato is tender [test with a fork].  Stir every few minutes.
  8. Add in the roasted asparagus and continue to simmer for 5 minutes. 
  9. Add in the avocado and goat cheese.  Turn the heat off and move the pot to a cool burner.
  10. Blend until smooth with an immersion blender.  This can take a few minutes to make sure all of the potato is fully blended.  *If using a blender, blend the soup in 2-4 batches, depending on the size.  Be very careful starting at the lowest speed then working it up slowly.
  11. Return the soup to the pot and simmer over low/med-low heat for 10-15min, stirring every minute or so.
  12. Stir in the goat milk, taste, and add more salt + pepper if desired.
  13. Serve hot + top however you like.  Let cool before storing in the fridge for up to 3-4 days in a sealed container.

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How many taste testing spoons did I use?

About this many…

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What?  Your mom still wants dessert?

How about a Flourless Chocolate Amaretti Cake, from Spoon Fork Bacon?

Or maybe a Honey Balsamic Strawberry Galette, from Honey & Jam?

Maybe a gooey chocolate cake or two with vanilla bean ice cream, from me?

Or maybe something light + fresh, like Roasted Strawberry + Coconut Milk Popsicles, from The Year in Food?

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I’ll be wishing my mom a Happy Mother’s Day from afar this year, but she might find a few goodies on her doorstep anyway.

I’ll also be wishing Baby A a HAPPY FIRST BIRTHDAY!!  She is the cutest!

One more exciting thing!  I just started writing a food column over at the site SHFT.   

“SHFT is a multi-media platform founded by film producer Peter Glatzer and actor-filmmaker Adrian Grenier. Our mission is to convey a more sustainable approach to the way we live through video, design, art and culture.”

I am thrilled to have this opportunity and my second piece just went live this morning.  My first series is on “seasonal eats,” where I will highlight one seasonal food per week and include a simple recipe.

Last week – Asparagus 

This week – Rhubarb – with a honey lemon rhubarb compote recipe - It was my first time eating or cooking with rhubarb and I’m in love.  Expect to see a few rhubarb recipes popping up soon!

Happy Friday.

Ashley