Asparagus Soup

Vitamin Cottage had frozen asparagus on sale, Organic Cascadian Farms. You may also make this with fresh asparagus, just will require a little more prep. I tweaked the recipe from Emeril Lagasse to suit my tastes and the use of the frozen asparagus. Asparagus is rich in B6, calcium, magnesium and zinc. Plus it is delicious.
Ingredients:

• 3-9 ounce packages frozen asparagus, defrosted over night in the refrigerator
• 1 cup shallots, chopped
• 2 cups leeks, white parts, chopped
• 3 tablespoons garlic, chopped
• 4 tablespoons unsalted butter
• 4 cups chicken broth
• salt and pepper to taste
• 4 ounces herb and garlic Chevre, crumbled and dissolved in 1/2 cup boiling water (or cream!)

Directions:

In a stockpot over medium-high heat, melt the butter. When foamy add the shallots and leeks and cook until tender, about 3 minutes. Add the garlic and cook about 1 minutes. Add the asparagus, salt and pepper, and cook, stirring, for 2 minutes.

Add the chicken broth and simmer until asparagus is very tender, about 20 minutes. Cool about 10 minutes.

With a hand-immersion blender, puree the soup until smooth. Adjust the seasonings and incorporated the dissolved goat cheese.