Whipped Goat Cheese Soup Recipe

Sweat aromatics

In a large heavy-bottomed pot over medium heat, warm the olive oil and butter until butter is melted and foamy, about 1 minute.

Add the diced onion, sliced leeks, diced carrot, and a pinch of salt. Cook gently, stirring occasionally, until the vegetables are softened and translucent but not browned, about 6–8 minutes.

Stir in the minced garlic and cook until fragrant, about 30–45 seconds.

Add the cubed potatoes, dried thyme, and bay leaf. Pour in the chicken or vegetable stock and bring the mixture to a gentle simmer over medium-high heat.

Reduce heat to maintain a low simmer and cook until the potatoes are very tender and breaking apart when pressed with a spoon, about 15–20 minutes.

Remove the bay leaf. Using an immersion blender, puree the soup until smooth and silky. Alternatively, carefully transfer the soup in batches to a blender and puree, then return to the pot. If the soup is too thick, add up to 1/2 cup additional stock or water to reach desired consistency.

Season the pureed soup with the measured salt and 1 tsp black pepper, tasting and adjusting as needed. Keep the soup warm over the lowest heat while you prepare the whipped goat cheese (do not boil).

Place the room-temperature goat cheese in the bowl of a food processor or in a mixing bowl if using an electric hand mixer.

Add the heavy cream, lemon zest, lemon juice, honey, and 1 tsp of freshly ground black pepper.

Process or beat on medium-high speed until the mixture is very smooth, light, and airy, about 1–2 minutes in a food processor and 2–3 minutes with a hand mixer. The whipped goat cheese should be spoonable but hold soft peaks. If too thick, add cream 1 tablespoon at a time until desired texture is reached.

Taste and adjust seasoning — add a pinch of salt or more lemon juice/honey if desired. Transfer the whipped goat cheese to a bowl and keep it at room temperature while serving or briefly chill for up to 15 minutes; if chilled, let it soften 10 minutes before plating.

Ladle the warm pureed soup into warmed bowls, filling each bowl about 3/4 full.

Spoon a generous dollop (about 2 tablespoons) of whipped goat cheese into the center of each bowl of soup. The warmth will gently soften the cheese, creating ribbons and swirls when stirred.

Drizzle a small amount (about 1/4 tsp) of extra-virgin olive oil over each bowl and sprinkle with sliced chives and a light crack of black pepper.

Serve immediately with toasted baguette slices or crostini on the side for spreading the whipped goat cheese. If desired, pass additional lemon wedges for brightness.