Instructions: Soup: Puree asparagus, leeks, celery, and onion in food processor until smooth. Transfer to nonreactive pot to boil. Cook with basil and water until soft, about 10 minutes at light boil.

Transfer to blender with flat leaf parsley and blend until smooth. Strain through chinoise or fine mesh sieve and return to heat. Add cream, if desired, juice of 1/2 lemon and season with salt and pepper. (Adjust thickness to your liking with additional water if cream is entirely deleted, or if soup is too thick.)

Tomato confit: Preheat oven to 250 degrees. Line a baking tray with foil and spread tomatoes evenly. Add garlic, thyme and sprinkle with a generous amount of kosher salt. Evenly drizzle olive oil over tomatoes and place in oven for 2 1/2 to 3 hours, until tomatoes are fully cooked and have absorbed all liquid and oil. Cool and set aside (can be done 1 day prior to serving).

Select 4 best tomato pieces and puree the remainder for garnish.

To assemble: Divide soup into 4 even portions. Using 2 teaspoons, form a quenelle (football shape) of soft goat cheese and place in center of soup. Reheat tomato pieces and place atop 1/2 of the formed goat cheese, distributing evenly, allowing a contrast between the two. Place small dots of tomato puree to garnish (easily done with a squirt bottle or small spoon).

Steam or lightly saute the remaining 16 asparagus tips and garnish each soup with 4 pieces. Serve immediately.

This recipe yields 4 servings (about 6 cups).

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