“Islands of goat cheese crostini in a sea of asparagus soup.” What could be better?
2 pounds asparagus,trimmed, rougly chopped
1 large onion, chopped
3 tablespoons unsalted butter
Kosher salt & freshly ground black pepper
5 cups low-sodium chicken broth
½ cup heavy cream or half and half
½ teaspoon freshly-squeezed lime juice
Mild goat cheese, such as Birchbark Farm Cloud Creme
1 tablespoon truffle oil
8 ounces baby bella mushrooms, trimmed, sliced
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 blender until smooth. Be careful when blending hot liquids. Return soup to a clean saucepan, add 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.