Asparagus Soup with Herb Goat Cheese

Who loves asparagus??  Well, if you do, this is an EXCELLENT and different way to get your fix!  Don't get me wrong.... I am a-okay with preparing asparagus on the grill or in a sautee pan, but sometimes I want something different! So one day I was watching good ol' Food Network and Giada De Laurentiis was making a simple asparagus soup that was topped with these little herb goat cheese balls.  I decided that day that I was making it for dinner for that very evening! Usually when I use a recipe, I alter it and put my own spin on it....... BUT this recipe was so simple and it came out perfect, I didn't see any reason to change it! 

Asparagus Soup with Herb Goat Cheese
Goat cheese:

• 1/2 cup (4 ounces) goat cheese, at room temperature
• 2 tablespoons chopped fresh basil leaves
• Kosher salt and freshly ground black pepper
• Vegetable oil cooking spray

Soup:

2 tablespoons unsalted butter, at room temperature

1 large leek (white and light green part only), thinly sliced

4 cups low-sodium chicken broth

2 pounds medium asparagus, trimmed and cut into 1-inch pieces

1/2 cup chopped fresh basil leaves

Kosher salt and freshly ground black pepper

Special equipment: a 1/2-ounce cookie or ice cream scoop

Directions

Goat cheese: Line a small baking sheet with parchment paper. Set aside.

Herb Goat Cheese

Using a fork, in a small bowl, combine the goat cheese and basil until smooth. Season with salt and pepper, to taste. Using a 1/2-ounce cookie scoop or a round tablespoon measure sprayed with vegetable oil cooking spray, scoop the goat cheese into balls and arrange on the prepared baking sheet.
Refrigerate for 30 minutes.

Soup before it was blended

Soup: In a Dutch oven or large saucepan, heat the butter over medium heat. Add the leeks and cook, stirring constantly until softened, about 3 to 4 minutes. Add the broth, asparagus and basil. Season with salt and pepper, to taste. Increase the heat to high and bring the mixture to a boil. Reduce to a simmer and cook until the asparagus is tender, about 15 minutes. Using an immersion blender, blend the soup until smooth. Season with salt and pepper, to taste. Keep the soup warm over low heat.

Soup after it has been blended

To serve: Ladle the soup into shallow bowls and garnish with the herb goat cheese.

Cook's Note: The soup can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth.

Turkey Pot Pie

I've noticed that it's been a while since I've posted anything (like 5 months).  With me starting school, Jose working full time, and taking care of the boys, my mind has been focused towards other things to say the least.  I love to share my recipes with everyone, and I'm sorry that I've been slacking a little bit!!

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Coming out of the Thanksgiving weekend, I find that we are using leftovers for EVERYTHING! I love turkey but I find that I have Bubba from Forest Gump playing on repeat in my head

"You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, turkey-kabobs, turkey creole, turkey gumbo. Pan fried, deep fried, stir-fried. There's pineapple turkey, lemon turkey, coconut turkey, pepper turkey, turkey soup, turkey stew, turkey salad, turkey and potatoes, turkey burger, turkey sandwich." 

There is one way, however, that seems to never get old.   Turkey pot pie... a meal that just reminds me of comfort and family!  Now I'm not going to lie..... I do use ONE shortcut in here, Cream of Mushroom Soup. The cat is out of the bag!!! =]

Turkey Pot Pie

2-3 cups chopped turkey (it really depends on you, I like to have A LOT of turkey in mine!]

1 cup chopped carrots

1 cup frozen peas

(2) 10.5 oz cans of Cream of Mushroom soup

1/3 c. milk

Splash heavy whipping cream

Salt and Pepper to taste

1 egg beaten with water for egg wash

Pastry for 10-inch two crust pie, prepared or purchased

Directions

1.  Preheat oven to 400° F.

2. In a large bowl, combine turkey, carrots, peas, soup, milk, whipping cream, and salt and pepper until combined.

3. Prepare pie crust; Roll 2/3 of the pastry big enough to ease into ungreased 10-inch pie pan

4. Pour turkey mixture into the pastry-lined pan

5.  Roll remaining pastry into an 11- inch circle, place over filling; turn edges under, crimp and cut a couple slits on the top. 

     ** I like to use the leftover dough with leaf cookie cutters to make a pretty design on the top**

6. Brush on egg wash mixture.

7. Bake in preheated oven until golden brown, about 45-55 minutes.