CSB-75 INSTRUCTION/ RECIPE BOOKLET

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Melt butter in a 4-quart saucepan over medium low heat. Add shallots

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5 minutes. Do not allow the shallots and garlic to brown.

While shallots are cooking, cut the asparagus into

⁄4-inch pieces.

When shallots are soft, add asparagus, reserving the tips for garnish,

and potato to saucepan and cook for about 6 minutes longer, until

asparagus is bright in color. Add wine. 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 hand 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 30 to 45 seconds. Add 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 until just tender and bright green. Drain and

immediately plunge into an ice water bath to stop cooking. Drain and

dry completely.

Serve soup hot, garnished with reserved asparagus tips.

Nutritional information per

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Yukon Gold Potato and

Roasted Garlic Soup

A hearty soup that can also be served chilled like vichyssoise.

Makes eight cups (8 servings)

1 ounce garlic cloves (8-12 cloves), peeled

2 teaspoons extra virgin olive oil

⁄2 tablespoon unsalted butter

1 medium onion (5 ounces), peeled, cut into

⁄2-inch pieces

1 carrot (2 ounces), peeled, cut into

⁄2-inch pieces

1 rib celery (2 ounces), peeled, cut into

⁄2-inch pieces

⁄2 cups fat free, low-sodium chicken or vegetable stock

2 cups water

2 pounds Yukon Gold potatoes, peeled, cut into

⁄2-inch slices

1 teaspoon herbes de Provence

⁄2 cup evaporated fat free milk or half-and-half

1 teaspoon kosher salt

⁄2 teaspoon ground white pepper

Preheat oven to 375°F. Place cloves of garlic in the center of a 12-inch

square of foil, drizzle with 1 teaspoon of the olive oil and toss to coat.

Wrap the foil around the garlic and fold or crimp to seal. Roast until garlic

is tender, about 1 hour. Cool slightly before using. (Garlic may be roasted

ahead, and will keep in a resealable container for 5 days in the refrigerator.)

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INSTRUCTION/ RECIPE BOOKLET - Page 11