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Melt butter in a 3-quart saucepan over medium low heat. Sweat the shallots
and crushed garlic 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, using a gentle up-and-
down motion until ingredients are well combined, about 40 - 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 potato, peeled, cut into ½-inch cubes
½ cup white wine
3½ cups chicken stock or vegetable stock
1 teaspoon lemon or lime juice
Put a 4-quart saucepan over medium heat and add olive oil. Sweat
leeks for about 6–8 minutes until very soft. Add curry powder, turmeric,
and salt to leek mixture and cook for about 1–2 minutes.
Add cauliflower florets and potato. 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
low. Simmer for about 25 minutes or until the vegetables are very soft.
Insert the hand blender into the saucepan, making sure the protective
guard is submerged. Blend, using an up-and-down motion until ingredi-
ents are well combined, about 45–50 seconds. Add lemon juice. Taste
and adjust seasoning accordingly.