Asparagus Soup - Cuisinart CSB800U User Manual

Asparagus Soup

Serves 5
1 tbsp unsalted butter
110g shallots, peeled and quartered
1-2 cloves garlic, peeled and crushed
1.35kg fresh asparagus, tough ends removed
175g red potato, peeled, cut into 2 ½ cm cubes
110ml dry white wine or vermouth
650ml fat free chicken stock
Pinch salt
Ground pepper
Dried basil
110ml heavy cream (optional)
ß Melt butter in a saucepan over medium low heat. Add shallots and crushed garlic and sauté over medium
low heat for approximately 5 minutes. Do not allow the shallots and garlic to brown.
ß While shallots are cooking, cut the asparagus into ½ cm pieces. When shallots are soft, add asparagus
(reserving the tips for garnish), and potato to saucepan and cook for approximately 6 minutes longer, until
asparagus is bright in colour, then add wine.
ß Raise the heat to bring the wine to the boil. Reduce the wine until a tablespoon remains. Add chicken stock.
ß Bring to the boil and then reduce heat to low. Simmer for approximately 20 minutes until the vegetables
are soft. Insert the hand blender into the saucepan, making sure the protective anti-splash guard is submerged.
ß Blend, using a gentle up-and-down motion until ingredients are well combined, about 30 to 45 seconds.
ß Add salt, pepper and basil. Stir in cream if using.
ß While soup is cooking, bring 2 cups of water to the boil. Add the asparagus tips and cook until just
tender and bright green. Drain and immediately plunge into an ice water bath to stop cooking. Drain and dry
completely.
ß Serve soup hot, garnished with reserved asparagus tips.
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