Our family loves steamed, roasted, and grilled asparagus. We’re not such fans of “boiled to mush” asparagus though, so it was a little crazy to purposefully throw a pound of perfectly good asparagus into a pot to do just that – boil it until it was soft enough to puree. I had a great reason to though and it was a great success. We threw a dinner party last week and I knew homemade cream of asparagus soup would be perfect for the second course of our wine and cheese pairing. One of the cheeses I had for the party was Drunken Goat’s Cheese so I decided to go bold or go home and mix the two distinctive flavors.
First I had done a little research though. I thoroughly read the tasting notes Gloria Ferrer has for their wines, and consulted Whole Foods on the cheeses that pair well with the sparkling wines. I discovered that Gloria Ferrer’s Blanc de Blancs pairs well with asparagus and goat’s cheese. The question was, would asparagus and Drunken Goat’s cheese pair well together, because I wasn’t content with a simple wine and cheese pairing. I added the component of mixing the cheese, Drunken Goat’s Cheese, into the course’s dish, which added a new level of challenge and fun. Since the soup was such a hit I need to recreate it for my kids, who were bummed to be missing out on all the good food.
Like all good soups, this soup requires a little time, patience, and a whole lot of love. Slowly simmer the asparagus and seasonings down with a little water so that all the flavors combine into one rich soup base. Then choose your milk wisely. You can use cream for a very rich and thick soup or use milk for a little thinner soup. I recommend using whole milk since the cheese will give you the richness you need.Print
Drunken Goat Asparagus Soup
Drunken Goat Asparagus Cream Soup
- 1 pound fresh asparagus, washed and the tough ends snapped off
- 2 tablespoons onion, minced
- 2 cloves garlic, diced
- 1 cup water
- 4–5 cups milk (less if you use cream)
- 6 ounces Drunken Goat’s Cheese
- Pinch of salt
- Dash of black pepper
- In large pot, simmer asparagus, onion, garlic, water, salt, and pepper.
- When asparagus is soft, puree with immersion blender or let cool and blend.
- Add milk to soup and heat. Do not bring to a boil or it will curdle. Still tastes good but the texture isn’t so good.
- Once the soup is hot, put 4 ounces of shredded goat’s cheese in.
- Stir until well incorporated.
- Ladle into bowls and shred remaining cheese over top.
- Serves 6 as a side or 4 with a dinner salad.