Spring Asparagus Leek Soup - Cuisinart Smart Stick HB-155PC Instruction And Recipe Booklet

Spring Asparagus Leek Soup

Bright and fresh, this soup is perfect for welcoming spring to the table.
Makes about 8 cups
2 tablespoons unsalted butter
2 garlic cloves, chopped
2 medium leeks, white and light green parts only, washed well
and sliced
2 large bunches asparagus (about 2 to 2½ pounds), rough
ends trimmed and cut into 2-inch pieces (tips removed and
reserved) – optional (see note in step 3)
1 large red potato (about 8 ounces), peeled and sliced, held in
water to prevent oxidation
4 tablespoons dry white wine or cognac
1 to 1½ teaspoons kosher salt, to taste
¼ teaspoon freshly ground black pepper
5 cups vegetable broth (the clearer the broth, the greener the
soup will be)
1 teaspoon fresh lemon juice
crème fraîche for garnish
chopped chives for garnish
1. Put the butter into a medium saucepan and set over medium heat. Add the
garlic and leeks; stir until you hear a slight sizzle and then cover pan to sweat
the leeks for about 5 to 10 minutes, until they are very soft.
2. Add the asparagus and potato to the pan. Stir to coat all vegetables and
sauté until soft. Pour in white wine or cognac and stir until completely
reduced. Add salt and pepper and stir in the vegetable broth. Bring mixture
to a boil and then reduce to a simmer. Simmer until all vegetables are very
tender, about 20 to 25 minutes.
3. While soup is simmering, steam the asparagus tips separately, about 5 to 8
minutes until crisp-tender. Shock tips in ice water to maintain a bright green
color. Once cool, slice tips thinly lengthwise to be used for garnish. (Note:
This step is optional, but makes a great presentation.)
4. Once vegetables are tender, use the blending shaft to blend on low, gradually
increasing to medium, until sauce is puréed. If using a larger saucepan, tilt
the pan to the side away from you to ensure that the protective guard of the
blending shaft is fully submerged to prevent splatter.
5. Stir in lemon juice. Taste and adjust seasonings as desired.
6. Serve immediately, garnishing with a dollop of crème fraîche, asparagus tips
and some chopped chives.
Nutritional information per serving (based on 6 servings):
Calories 97 (26% from fat) • carb. 13g • pro. 5g • fat 35g • sat. fat 2g
• chol. 8mg • sod. 650mg • calc. 45mg • fiber 3g
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