Chilled Hatfield Asparagus Soup with Herbed Cheese

1. Prepare stock: In large soup pot over medium heat, combine oil and remaining ingredients (except asparagus bottom trimmings and water). Cook, covered, for 8 to 10 minutes while stirring regularly, being careful not to brown.
2. Add water and bring to a simmer. Add asparagus bottom trimmings and let simmer, about 20 minutes. Strain through cheesecloth and set aside. Or cool completely, cover and refrigerate.
3. Trim off top inch of asparagus and blanch in boiling salted water for 1 1/2 minutes. Immediately shock in cold water; drain and reserve to garnish soup.
4. In large pot over medium-low heat, heat oil. Add onion, celery and leeks; cook, covered, for about 10 minutes or until vegetables are translucent but not browned. Add stock; cover and cook about 15 minutes. Add asparagus and cook uncovered for 4 to 5 minutes or until the asparagus are tender. Remove from heat and stir in parsley.
5. Carefully puree soup in batches until smooth (do not fill the blender more than one-third full as you go). Strain each batch through a medium strainer into a bowl that is sitting in a larger bowl filled with ice water. After soup is pureed, season with salt and pepper to taste.
6. Cool soup quickly by vigorous stirring while still in ice bath. Cover and refrigerate.
7. When ready to serve, adjust seasoning and consistency as preferred (add more stock if a thinner soup is desired). Cut the goat cheese into 8 portions and roll each in chopped herbs to coat. Place one piece of cheese in center of each bowl and add the blanched asparagus spears on top. To finish, carefully ladle in soup.