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Melt butter in a 3-quart saucepan over medium low heat. Add shallots and
crushed garlic and “sweat” over medium-low heat for about 5 minutes. Do
not allow the shallots and garlic to brown.
While shallots are cooking, cut the asparagus into ½-inch pieces and
reserve the tips. When shallots are soft, add asparagus and potato to
saucepan and cook for about 6 minutes longer, until asparagus is bright
in color. Add wine and raise the heat to bring the wine to a boil. Reduce
the wine until a scant tablespoon remains. Add chicken stock. Bring to a
boil and then reduce heat to low. Simmer for about 20 minutes until the
vegetables are soft. Insert the blender into the saucepan, making sure
the protective guard is submerged. Blend on Low, using a gentle up-and-
down motion until ingredients are well combined, about 40 to 50 seconds.
Season with salt, pepper and basil. Stir in cream if using.
While soup is cooking, bring 2 cups of water to a boil. Add the asparagus
tips and cook for 2 minutes until bright green. Drain and immediately
plunge into an ice-water bath to stop cooking.
Serve soup hot, garnished with reserved asparagus tips.
Nutritional information per ½-cup serving:
Calories 81 (28% from fat) • carb. 10g • pro. 4g • fat 3g • sat. fat 1g
• chol. 6mg • sod. 525mg • calc. 36mg • fiber 2g
Curried Cauliflower Soup
Makes 5 cups
1 tablespoon olive oil
4 ounces leeks, washed and trimmed, dark green parts
removed, sliced
1 teaspoon curry powder
¼ teaspoon turmeric
½ teaspoon kosher salt
1 head of cauliflower (about 1¾ pounds) cut into small florets
3½ ounces red potatoes, peeled and cut into ½-inch cubes
½ cup white wine
3½ cups chicken stock or vegetable stock
1 teaspoon fresh lemon or lime juice
Heat the olive oil in a 4-quart saucepan over medium heat. Add leeks
and “sweat” for about 6 to 8 minutes until very soft. Add curry powder,
turmeric, and salt to leek mixture and cook for about 1 to 2 minutes.
Add cauliflower florets and potatoes. Stir to coat with spices and cook
for another 5 minutes to soften slightly. Add white wine and increase
heat to bring to a boil. Reduce the wine until there is a scant amount
left. Add stock just to cover. Bring to a boil and then reduce heat to
medium. Simmer for about 25 minutes or until the vegetables are very
soft.
Insert the blender into the saucepan, making sure the protective guard
is submerged. Blend on Low, using an up-and-down motion until
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