Asparagus Soup With Herbed Goat Cheese

Spring has sprung and so has the asparagus! This is a clean and simple soup that captures the freshness of spring. Some grilled bread and cheese and you have yourself a great lunch or first course.

1 bundle of asparagus
2 ribs of celery
1/2 red onion
2 cloves of garlic
1/4 tsp. red pepper flakes
1 tsp. coarse salt
4 cups chicken stock
4 ounces herbed goat cheese (divided)

Roughly chop all of the ingredients and sauté in about 1 tablespoon of olive oil for 3-5 minutes until tender. Add the chicken stock, bring to a boil then reduce to simmer 10-15 minutes. Use an immersion blender to puree the soup to the consistency you like. You can also do this in batches in a food processor or blender. Serve with some grilled bread and goat cheese.