Name: Drunken Goat Asparagus Soup
Ingredients: 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

Drunken Goat Asparagus Soup

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Author: Heather L McCurdy

Ingredients

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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

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Instructions

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.

Find it online: https://www.realthekitchenandbeyond.com/easy-cream-of-asparagus-soup-recipe/