Carrot Soup with Green Asparagus and Goat Cheese
A creamy carrot soup featuring fresh green asparagus and goat cheese, a delightful recipe from the Creamy Soup category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g Carrots
- 150 g waxy potatoes
- 2 shallots
- 1 Garlic clove
- 1 red chili pepper
- 3 tbsp olive oil
- 100 ml dry white wine
- 750 ml vegetable broth
- 100 ml Orange Juice
- 250 g green asparagus
- Salt
- black pepper (freshly ground)
- 150 g goat cheese (roll)
- piment
- chervil (for garnish)
Instructions
-
1.
Peel and dice the carrots, potatoes, shallots, and garlic. Wash, trim, and slice the chili into rings. Sauté all together in 2 tbsp hot oil for 1–2 minutes, then deglaze with white wine. Add broth and orange juice, simmer gently for about 25 minutes. Meanwhile, peel the lower third of the asparagus, cut off heads, and halve them lengthwise.
-
2.
Slice or julienne the asparagus sticks into thin pieces, then fry with the remaining oil for 2–3 minutes. Season with salt and pepper, add a splash of water, and steam gently for another 1–2 minutes. Roughly half of the crumbled goat cheese is added to the soup; blend until smooth.
-
3.
If needed, let the soup reduce slightly or add more broth. Adjust seasoning with salt, pepper, and piment. Serve on plates, nestle asparagus spears into the soup, and sprinkle remaining goat cheese on top. Garnish with chervil before serving.
