Creamy Asparagus Bisque- Soup Week!

This week at The Veggie Slaughterhouse is soup week! You’ll be feasting your eyes (and maybe eventually your stomachs) on different chowders, bisque’s, savory soups and more- all week long. Today’s recipe is for hearty asparagus bisque. Goat cheese, butter and heavy whipping cream really give this soup a rich, savory taste and a smooth, creamy texture. Makes about 2 servings.

What you will need:
food processor and sauce pan or pot
1 lb asparagus
1 c vegetable broth
3 tbsp butter
1/2 c heavy whipping cream
2 garlic cloves
2 oz goat cheese

In a sauce pan on low heat, combine vegetable broth and butter. Meanwhile, remove the hard, whitish ends of the asparagus and discard. Cut off the tips of the asparagus and set aside. Cut or break the remaining pieces in half and combine in the food processor with heavy whipping cream and garlic cloves. Blend until creamy and very smooth, about a minute. You will need to add some of the vegetable broth from the saucepan to help make it smooth. Combine the ingredients from the food processor in the saucepan, as well as the asparagus tips, and stir in the goat cheese. Simmer on low heat for 20 minutes, or until the asparagus tips are soft. Pour into bowls and serve with whole grain bread.

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• Creamy Asparagus Soup (drhyman.com)
• Asparagus Frittata (tabras.wordpress.com)