Cuisinart CBT-2000P1 Recipe - Page 84

AsparaLgeue Soup Nothing screams "Spring!" louder than this soup when asparagus and leeks are abundant. Makes 4½ cups 2 tablespoons olive oil 1 garlic clove, finely chopped 1 medium leek, white and light green parts only, washed well and sliced ¾ to 1 teaspoon kosher salt, divided ¼ teaspoon freshly ground black pepper 2 large bunches asparagus, about 1 pound each, rough ends trimmed and cut into ½-inch pieces 1 large red potato, peeled and cut into ½-inch pieces 3 tablespoons dry white wine or cognac 3 cups vegetable broth 1 teaspoon fresh lemon juice crème fraîche for garnish, optional 1. In a large skillet, heat the olive oil over medium heat. Once the oil is hot, add the garlic, leek and ¼ teaspoon of the salt. Cook until soft and fragrant, about 6 to 8 minutes. Add the asparagus, potato and ½ teaspoon of the salt, plus the pepper. Increase heat to medium-high and cook until asparagus and potatoes are soft, about 12 minutes. 2. Add the white wine or cognac, scraping up any brown bits from the bottom of the pan. Cook until wine or cognac is reduced by half, 1 to 2 minutes. 3. Put softened vegetables into the blender jar. Add the vegetable broth. Secure lid. 4. Select the Soup function and press Start. 5. When soup has finished blending, carefully remove lid-soup will be hot. Add lemon juice, taste and adjust seasoning as desired. Nutritional information per serving (about 1 cup): Calories 208 (30% from fat) / Carb. 30g / Pro. 7g / Fat 7g / Sat. Fat 1g / Chol. 0mg / Sod. 964mg Calc. 78mg / Fiber 7g 84