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1
⁄2 cup (125 ml) heavy cream or half-and-half (optional)
Melt butter in a 4-quart (4 L) saucepan over medium low heat. Add
shallots and crushed garlic and sauté 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
3
⁄4-inch (1.9 cm)
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 colour. 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 Cuisinart
®
Smart Stick
®
into the saucepan, making sure the protective guard is
submerged. Blend, 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 (500 ml) 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
1
⁄
2
-cup (125 ml) serving:
Calories 81 (28% from fat) • carb. 10g • pro. 4g • fat 3g • sat. fat 1g
• chol. 6mg • sod. 525mg • calc. 36mg • fiber 2g
Yukon Gold Potato and
Roasted Garlic Soup
A hearty soup that can also be served chilled like vichyssoise.
Makes eight cups (8 servings [2 L])
1 ounce (30 g) garlic cloves (8-12 cloves), peeled
2 teaspoons (30 ml) extra virgin olive oil
1
⁄2 tablespoon (7 ml) unsalted butter
1 medium onion (5 ounces ), peeled,
cut into
1
⁄2-inch (1.25 cm) pieces
1 carrot (2 ounces), peeled, cut into
1
⁄2-inch (1.25 cm) pieces
1 rib celery (2 ounces), peeled, cut into
1
⁄2-inch (1.25 cm) pieces
3
1
⁄2 cups (875 ml) fat free, low-sodium chicken or vegetable stock
2 cups (500 ml) water
2 pounds (1 Kg) Yukon Gold potatoes, peeled,
cut into
1
⁄2-inch (1.25 cm) slices
1 teaspoon (5 ml) herbes de Provence
1
⁄2 cup (125 ml) evaporated fat free milk or half-and-half
1 teaspoon (5 ml) kosher salt
1
⁄2 teaspoon (2 ml) ground white pepper
11