Asparagus Soup - Cuisinart HB154PCJU Instructions 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 2½cm cubes
110ml dry white wine or vermouth
650ml fat free chicken stock
Pinch salt
Ground pepper
Pinch dried basil
110ml double cream (optional)
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Melt butter in a saucepan over medium-low heat. Add shallots and crushed garlic and sauté for
approximately 5 minutes. Do not allow the shallots and garlic to brown.
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While shallots are cooking, cut the asparagus into ½cm 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.
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Raise the heat to bring the wine to a boil. Reduce the wine until a tablespoon remains. Add
chicken stock.
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Bring to a boil and then reduce heat to low. Simmer for approximately 20 minutes until the
vegetables are soft. Insert the hand blender into the saucepan, ensuring the protective
anti-splash guard is submerged.
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Blend, using a gentle up-and-down motion until ingredients are well combined, about 30 to 45
seconds.
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