Manual Cuisinart CSB-300 (page 32 of 93) (English)

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2. Add oil. Select Speed 3 and blend until homogeneous about 30

seconds.

Nutritional information per serving (2 tablespoons):

Calories 217 (98% from fat) • carb. 1g • sugars 0g • pro. 0g • fat 25g • sat. fat 4g

• chol. 0mg • sod. 85mg • calc. 3mg • fiber 0g

Spring Asparagus Leek Soup

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.

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Cuisinart CSB-300 Manual

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