Curried Cauliflower Soup

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

Makes 5 cups

1 tablespoon olive oil

4ounces leeks, washed and trimmed, dark green parts removed, sliced

1teaspoon curry powder

¼ teaspoon turmeric

½ teaspoon kosher salt

1head 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

1teaspoon 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

CSB-79 specifications

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