Cuisinart CSB-300C Instruction And Recipe Booklet page 31

1 – 1½ teaspoons (5 - 7.5 ml) kosher salt, to taste, divided
2 large bunches asparagus [about 2 to 2½ pounds (907 g to
1.1 kg), rough ends trimmed and cut into 2-inch (5 cm) pieces,
tips removed and reserved for garnish, optional (see note in
step 4)
1 large red potato (about 8 ounces), peeled and cut into ½-inch
(1.25 cm) pieces, held in water to prevent oxidation
¼ cup (60 ml) dry white wine or cognac
¼ teaspoon (1 ml) freshly ground black pepper
5 cups (1.25 L) vegetable or chicken broth (the clearer the broth,
the greener the soup will be)
1 teaspoon (5 ml) fresh lemon juice
Crème fraîche for garnish
Chopped chives for garnish
1. Put the garlic and leeks into the chopping cup. Select Speed 5 and
process to chop, about 8 seconds. Remove and reserve.
2. 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.
3. 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 completely reduced. 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.
4. 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 colour. Once cool, thinly slice tips lengthwise to be
used for garnish. (Note: This step is optional, but makes for a great
presentation.)
5. Once soup vegetables are tender, select Speed 3 and start blending,
using the blending shafts. 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.
6. Stir in lemon juice. Taste and adjust seasoning as desired.
7. Serve immediately, garnished with a dollop of crème fraîche, some
chopped chives and asparagus tips.
Nutritional information per serving (based on 6 servings):
Calories 97 (26% from fat) • carb. 13g • sugars 4g • pro. 5g • fat 35g
• sat. fat 2g • chol. 8mg • sod. 650mg • calc. 45mg • fiber 3g
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