This is such a simple, natural, and delicious soup. It’s so flavorful and savory, it’s hard to believe there are so few ingredients and it only takes about 30 minutes to make.
2 tablespoons unsalted butter, at room temperature
1 large leek (white and light green part only), sliced
4 cups low-sodium chicken broth
2 pounds medium asparagus, cut into 1-inch pieces
1/2 cup chopped fresh basil leaves
Kosher salt and freshly ground black pepper to taste
Using a dutch oven, heat butter over medium heat, add the leeks and cook. Once leeks have softened, add chicken broth, asparagus and basil. Add salt and pepper to taste, turn up heat and bring soup to a boil. Reduce to a simmer and cook for about 15 minutes until asparagus is tender. Transfer soup to an immersion blender, food processor or blender and blend until smooth. Ladle soup into bowls and garnish with a fresh refrigerated goat cheese ball and basil leaf.