Cauliflower Soup - Cuisinart Smart Stick CSB-400CD Instruction And Recipe Booklet

¼
¼
5
1
1. Put the butter in a medium stockpot set over medium heat. Once
melted, add the garlic and leeks with a half teaspoon of salt; 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 stalks and potato to the pan. Stir to coat all
vegetables and sauté until soft, about 10 minutes. Pour in white wine or
Cognac and stir until evaporated. Add remaining salt and pepper and
stir in the 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, thinly slice tips lengthwise to be
used for garnish. (NOTE: This step is optional, but makes for a great
presentation.)
4. Once soup vegetables are tender, select Speed 3 and start blending,
using the blending shaft. Gradually increase to Speed 5, until puréed,
about 1½ minutes. If using a larger pot, tilt the pan away from you
to ensure that the protective guard of the blending blade is fully
submerged to prevent splatter.
5. Stir in lemon juice. Taste and adjust seasoning as desired.
6. Serve immediately, garnished with a dollop of crème fraîche, some
chopped chives and asparagus tips.
Calories 97 (26% from fat) • carb. 13g • sugars 4g • pro. 5g • fat 35g • sat. fat 2g
Let this soup warm you up on a cold, winter afternoon. It is so easy to
Makes 6 cups
1
1
1
2
¼
¼
csb400cd_18ce054392_ib.indd 21
pieces, held in water to prevent oxidation
cup dry white wine or Cognac
teaspoon freshly ground black pepper
cups vegetable or chicken broth low sodium (the clearer the
broth, the greener the soup will be)
teaspoon fresh lemon juice
Crème fraîche for garnish
Chopped chives for garnish
Nutritional information per serving (based on 6 servings):
• chol. 8mg • sod. 650mg • calc. 45mg • fiber 3g

Cauliflower Soup

prepare with the Smart Stick
tablespoon olive oil
medium leek, cleaned well, white and light green parts only,
sliced
medium head cauliflower, about 2½ pounds, cut into florets
teaspoons kosher salt, divided
teaspoon freshly ground black pepper
teaspoon caraway seeds
® Cordless Hand Blender.
21
6/4/18 3:18 PM