1/2 cup (4 ounces) fig goat cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
1 large leek (white and light green part only), thinly sliced
4 cups low-sodium chicken broth
2 pounds medium asparagus, trimmed and cut into 1-inch pieces
1/2 cup chopped fresh basil leaves
Kosher salt and freshly ground black pepper
Special equipment: a 1/2-ounce cookie or ice cream scoop
1/2 cup of pancetta
chopped fresh parsley
In a Dutch oven or large saucepan, heat the butter over medium heat. Add the leeks and cook, stirring constantly until softened, about 3 to 4 minutes. Add the broth, asparagus and basil. Season with salt and pepper, to taste. Increase the heat to high and bring the mixture to a boil. Reduce to a simmer and cook until the asparagus is tender, about 15 minutes. Using an immersion blender, blend the soup until smooth. Add the goat cheese while off the stove. Season with salt and pepper, to taste. Keep the soup warm over low heat.
In a hot pan, cooked the pancetta until crispy and set aside.
To serve: Ladle the soup into shallow bowls and garnish with white truffle oil, crispy pancetta and fresh chopped parsley
Cook's Note: The soup can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth.