Cuisinart Original

This soup practically screams “Spring!” when asparagus and
leeks are abundant.

Ingredients

2          garlic cloves, peeled


2          medium leeks, white and light green parts only, cut into
            1-inch pieces


2          tablespoons olive oil


1 to 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 4)


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, low sodium (the more clear                             the broth, the greener the soup will be)


1          teaspoon fresh lemon juice


            Crème fraîche for garnish


            Chopped chives for garnish

Nutritional information

 

Nutritional information per serving (about 1 cup): Calories 116 (31% from fat)
• carb. 15g • sugar 5g • pro. 5g • fat 4g • sat. fat 1g • chol. 0mg
• sod. 747mg • calc. 52mg • fiber 4g

Instructions

1.
Put the garlic into the chopping cup. Select High and process to chop, about 2 to 3 seconds. Remove and reserve. Put the leeks into the chopping cup and process on High until chopped, about 8 seconds.


2.
Heat the olive oil in a small to medium stockpot set over medium heat. Once hot, add the garlic and leeks with ¼ teaspoon of the salt; stir until you hear a slight sizzle and then cover pot to sweat the leeks for about 5 to 10 minutes, until they are very soft.


3.
Add the asparagus, potato and ½ teaspoon of the salt 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 vegetable broth. Simmer, partially covered, until all the 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, slice tips thinly lengthwise for garnish. (Note: This step is optional, but makes for a great presentation.)


5.
Remove soup from heat. Select Medium and blend, using a gentle up-and-down motion.  Gradually increase to High until very smooth, about 1½ minutes. 


6.
Stir in lemon juice. Taste and adjust seasonings as desired.


7.
Serve immediately, garnishing with a dollop of crème fraîche, some chopped chives and asparagus tips.

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