Spring Asparagus Leek Soup - Cuisinart CSB-300 Manual Del Usuario

2. Add oil. Select Speed 3 and blend until homogeneous about 30
seconds.
Calories 217 (98% from fat) • carb. 1g • sugars 0g • pro. 0g • fat 25g • sat. fat 4g
Spring ingredients shine in this simple yet tasty soup.
Makes about 8 cups
2 garlic cloves, peeled
2 medium leeks, white and light green parts only, cut into
1-inch pieces
2 tablespoons unsalted butter
1 – 1½ teaspoons kosher salt, to taste, divided
2 large bunches asparagus (about 2 to 2½ pounds), rough ends
trimmed and cut into 2-inch pieces, tips removed and
reserved for garnish, optional (see note in step 3)
1 large red potato (about 8 ounces), peeled and cut into ½-inch
pieces, held in water to prevent oxidation
¼ cup dry white wine or cognac
¼ teaspoon freshly ground black pepper
5 cups vegetable or chicken 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 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 color. 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.
Nutritional information per serving (2 tablespoons):
• chol. 0mg • sod. 85mg • calc. 3mg • fiber 0g

Spring Asparagus Leek Soup

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