This soup has a wonderful asparagus flavor that holds up well to the large chevre crouton that is added at the end thanks the asparagus stock used instead of water or chicken stock, and the way the asparagus is sweated with sliced leek, spring onions, yellow onion, thyme and yellow mustard seed to completely soften the fibrous asparagus and bring out its full flavor. The thyme and mustard seed bring in some great herb flavors, but a little pack of herbs is in the crouton that mixes in with the soup as the goat cheese melts so if you decide (mistakenly!) to omit the chevre, you'll want to add a little more herbs and salt when making the soup. Note: the stock, which is made from the first 8 ingredients below, can be made in 1 hour and can be simmering while you prep the rest of the soup. Water or chicken stock can be substituted with ease, but you'll lose some asparagus flavor.

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