{"id":1963,"date":"2015-05-18T21:13:40","date_gmt":"2015-05-18T20:13:40","guid":{"rendered":"http:\/\/www.thecherryplumkitchen.com\/?page_id=1963"},"modified":"2015-05-18T21:43:02","modified_gmt":"2015-05-18T20:43:02","slug":"asparagus-soup-with-giant-goats-cheese-and-asparagus-crouton","status":"publish","type":"page","link":"https:\/\/www.thecherryplumkitchen.com\/?page_id=1963","title":{"rendered":"Asparagus Soup with Goats&#8217; Cheese and Asparagus Giant Crouton"},"content":{"rendered":"<div class=\"pdfprnt-buttons pdfprnt-buttons-page pdfprnt-top-right\"><a href=\"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fpages%2F1963&print=pdf\" class=\"pdfprnt-button pdfprnt-button-pdf\" target=\"_blank\" ><img data-recalc-dims=\"1\" decoding=\"async\" loading=\"lazy\" src=\"https:\/\/i0.wp.com\/www.thecherryplumkitchen.com\/wp-content\/plugins\/pdf-print\/images\/pdf.png?ssl=1\" alt=\"image_pdf\" title=\"View PDF\" \/><\/a><a href=\"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fpages%2F1963&print=print\" class=\"pdfprnt-button pdfprnt-button-print\" target=\"_blank\" ><img data-recalc-dims=\"1\" decoding=\"async\" loading=\"lazy\" src=\"https:\/\/i0.wp.com\/www.thecherryplumkitchen.com\/wp-content\/plugins\/pdf-print\/images\/print.png?ssl=1\" alt=\"image_print\" title=\"Print Content\" \/><\/a><\/div><p><em><a href=\"https:\/\/i0.wp.com\/www.thecherryplumkitchen.com\/wp-content\/uploads\/2015\/05\/Asparagus-Soup-in-Bowl-4-e1431976833474.jpg?ssl=1\"><img data-recalc-dims=\"1\" decoding=\"async\" loading=\"lazy\" class=\"size-medium wp-image-1959 alignright\" src=\"https:\/\/i0.wp.com\/www.thecherryplumkitchen.com\/wp-content\/uploads\/2015\/05\/Asparagus-Soup-in-Bowl-4.jpg?resize=300%2C216&#038;ssl=1\" alt=\"Asparagus Soup in Bowl 4\" width=\"300\" height=\"216\" \/><\/a>Makes 10 portions\/3 litres, approximately<br \/>\n<\/em><\/p>\n<ul>\n<li>1kg\/2lb-plus of woody asparagus ends<\/li>\n<li>2 onions, chopped<\/li>\n<li>4 cloves of garlic, microplaned<\/li>\n<li>100g\/1 stick\/4oz butter<\/li>\n<li>2 heaped tablespoons of plain flour<\/li>\n<li>500ml\/17fl oz full-fat milk<\/li>\n<li>Malden sea salt and freshly ground white pepper<\/li>\n<li>Garnish: Double cream\/chopped parsley or chervil\/slices of griddled French bread topped with goats&#8217; cheese and asparagus spears<\/li>\n<\/ul>\n<p>Place the woody asparagus ends in a saucepan and cover with water. Bring to the boil and simmer for ten minutes.<\/p>\n<p>Melt the butter in a large saucepan and soften the onion and garlic.<\/p>\n<p>Drain the asparagus, reserving both the woody ends and the cooking liquid.<\/p>\n<p>Stir in the flour and cook for a couple of minutes. Gradually blend in the asparagus cooking water. Then add the woody ends and cook for a further ten minutes.<\/p>\n<p>Allow to cool, then pur\u00e9e in a blender. Push through a sieve until you have an ultra smooth soup. If you&#8217;re getting ahead, this is the time to freeze.<\/p>\n<p>To finish: Place 300ml\/2 ladles\/10 fl oz of the pure\u00e9 per person in a saucepan with 50ml\/\u00bc cup of full-fat milk. This is entirely flexible. Add milk to create the soup consistency you prefer. Heat gently.<\/p>\n<p>Griddle three slices of french bread and six asparagus spears. Spread a generous dollop of goats&#8217; cheese on the griddled bread and top with the asparagus spears.<\/p>\n<p>Pour the soup into bowls, swirl on some double cream, top with chopped parsley or chervil and serve the goats&#8217; cheese croutons on the side.<\/p>\n<p>Eat.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Makes 10 portions\/3 litres, approximately 1kg\/2lb-plus of woody asparagus ends 2 onions, chopped 4 cloves of garlic, microplaned 100g\/1 stick\/4oz butter 2 heaped tablespoons of plain flour 500ml\/17fl oz full-fat milk Malden sea salt and freshly ground white pepper Garnish: Double cream\/chopped parsley or chervil\/slices of griddled French bread topped with goats&#8217; cheese and asparagus [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"nf_dc_page":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"full-width-content","footnotes":""},"class_list":["post-1963","page","type-page","status-publish","entry"],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=\/wp\/v2\/pages\/1963","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1963"}],"version-history":[{"count":5,"href":"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=\/wp\/v2\/pages\/1963\/revisions"}],"predecessor-version":[{"id":1976,"href":"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=\/wp\/v2\/pages\/1963\/revisions\/1976"}],"wp:attachment":[{"href":"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1963"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}