Clean your asparagus and reserve 1 cup of asparagus spears for garnishing.
In a medium-size pot sweat olive oil with celery and leeks (make sure you don’t give any color).
Steam the asparagus in a small amount of water until tender for about 10 minutes, drain and cool in ice water.
Add the wine to the leek and celery mixer and let evaporate, when alcohol has evaporated, add the stock and cook for 10 minutes.
Allow the liquid to completely cool prior to blending.
Using a Vitamix or a blender combine the asparagus (remember to keep the cup of asparagus spears for garnish) the chilled stock and leeks mixture and blend.
Add the sour cream and fresh herbs at the last minute avoiding to over blend.
Your mixture should be smooth and silky.
In a small bowl mix the goat cheese until soft and silky, adjust with salt and pepper.
Place a slice of smoked salmon on a piece of plastic wrap add a spoon of creamy goat cheese and roll like a cigar around the plastic wrap and refrigerate for 30 minutes.
Adjust the seasoning to your pea puree making sure it is smooth and silky.
Ladle the soup in a soup bowl and presented with a small garnish of smoked salmon goat cheese cigar.
Chef Notes: This dish is inspired by the freshness of wonderful green asparagus with a traditional pairing of goat cheese and smoked salmon, but we are going to enjoy them as a wonderful spring chilled soup.Take time to plan your week by setting aside cook together time and plan the meal in advance for simplicity and easy when cooking together.Juice Pairing:Popeyes Heaven JuiceWine Pairing: GewürztraminerEquipment: Vitamix A2300