Spring Asparagus Soup With Warm Herbed Chevre Crouton

• Spring Asparagus Soup
• 2 bunches of asparagus (about 4 cups when ends are trimmed off)
• 6 cups water
• 1/2 onion, cut into 1" wedges
• 2 cloves of garlic, peeled and crushed
• 1 tablespoon lemon juice
• 6-7 sprigs of fresh thyme
• 3-4 sprigs of parsley
• 10 whole peppercorns
• 3 tablespoons butter
• 2 tablespoons olive oil
• 1 cup spring onions, white and light green parts, sliced (about 4 large onions)
• 1 cup yellow onion, sliced (about 1/2 onion)
• 1 cup sliced leeks
• 3 cloves of garlic, peeled and crushed
• 3/4 teaspoon fresh thyme leaves
• 2 tablespoons fresh parsley leaves, coarsely chopped
• 2 teaspoons yellow mustard seeds
• 2 teaspoons kosher salt, to taste
• 1/4 teaspoon black pepper
• 1/2 cup white wine
• 1 quart asparagus stock
• 2 teaspoons freshly squeezed lime juice
• splash of soy sauce or sriracha hot sauce
• Herbed Chevre Crouton
• 4 ounces chevre
• 2 tablespoons creme fraiche
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1 1/2 teaspoons mixed herbs, minced (chives, thyme, basil, tarragon)
• 2 tablespoons olive oil
• 1/4 cup bread crumbs

1. Make the asparagus stock by bringing the water to a boil in a large pot. Break or cut off the bottom 3" of each asparagus stalk. Reserve the top half of the stalk for the soup. Put the bottom half of the stalk in the boiling water and add the next 6 ingredients. Simmer covered for 1 hour. Strain and set aside the stock.
2. Melt the butter and oil together in a dutch oven or large pot over medium-low heat. Slice the asparagus into 2" pieces, which should amount to about 4 cups. Throw them into the dutch oven along with the leeks, spring onions, yellow onion, garlic, herbs and spices. Cover with a lid, reduce the heat to low and sweat at a very low simmer for about 30 minutes or until the asparagus is very soft.
3. Remove the lid, increase the heat to medium-low and add half the wine. Reduce until the wine is completely gone. Add the rest of the wine and reduce again.
4. Add the asparagus stock and bring to a simmer for 10 minutes. Puree in a blender or food processor and reheat over medium heat.
5. Add the lime juice, a splash of soy or sriracha sauce, correct for seasoning.
6. Serve hot with a warm goat cheese crouton in the middle. Since the crouton is already warm and the soup is hot, it can easily be stirred into the soup when it's eaten. The crouton will dissolve and flavor the soup with herbs and goat cheese.
7. Heat your oven to 350F. In a small bowl, mix the chevre, creme fraiche, garlic, salt and herbs together until smooth.
8. Take a teaspoon of the cheese and form a small patty with your fingers about 1" in diameter. Dip it quickly in olive oil to coat both sides and then into the bread crumbs.
9. Bake until soft, about 4-5 minutes. With a spatula, place a crouton in the middle of the bowl of soup and serve.

spring asparagus soup, water, onion, garlic, lemon juice, thyme, parsley, peppercorns, butter, olive oil, spring onions, yellow onion, leeks, garlic, thyme, parsley, yellow mustard seeds, kosher salt, black pepper, white wine, stock, freshly squeezed lime juice, soy sauce, chevre crouton, chevre, creme fraiche, garlic, salt, mixed herbs, olive oil, bread crumbs

Taken from food52.com/recipes/3950-spring-asparagus-soup-with-warm-herbed-chevre-crouton (may not work)