Chilled Asparagus Soup

Directions

Remove the tips from the asparagus, put in a mixing bowl, and set aside.
In a stockpot, heat 2 Tbsp oil over medium heat. Add the garlic and sauté until lightly browned. Place in the leeks and cook until they begin to soften, then add the asparagus and cook for a couple of minutes. Pour in the chicken stock and bring to a simmer for about 10–15 minutes, or until the asparagus is soft. Remove the stockpot from the heat and stir in the spinach, chives, and lemon zest.
In batches, being careful of the hot liquid, purée the soup in a blender until smooth andplace in a storage container. When all of the soup is puréed, stir in 1/2 cup heavy cream, salt, and pepper. Cover and chill in the refrigerator for at least 3 hours.
Bring a small saucepot of water to boil. Add the reserved asparagus tips and cook until tender, while still maintaining their bright green color. Remove asparagus from the boiling water and immediately place them into an ice bath.
In a medium mixing bowl, add the goat cheese, remaining heavy cream, and milk. Using a wire whisk, stir the cheese mixture until smooth.
Heat the remaining oil in a medium-size skillet. Add the prosciutto and sauté until crisp.Drain on a paper towel.
When ready to serve, ladle the soup into bowls, drizzle the top with the cheese mixture, and top with a few asparagus tips and crispy prosciutto pieces.