Cuisinart CSB-75 manual Yukon Gold Potato and Roasted Garlic Soup, teaspoon herbes de Provence

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 3Ú4-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 1⁄DVQ
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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)

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

2teaspoons extra virgin olive oil

1⁄2tablespoon unsalted butter

1medium onion (5 ounces), peeled, cut into 1⁄2-inch pieces

1carrot (2 ounces), peeled, cut into 1⁄2-inch pieces

1rib celery (2 ounces), peeled, cut into 1⁄2-inch pieces

31⁄2cups fat free, low-sodium chicken or vegetable stock

2cups water

2pounds Yukon Gold potatoes, peeled, cut into 1⁄2-inch slices

1teaspoon herbes de Provence

1⁄2cup evaporated fat free milk or half-and-half

1teaspoon kosher salt

1⁄2teaspoon 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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