Cuisinart CSB-77 manual Serve soup hot, garnished with reserved asparagus tips, Makes 5 cups

While shallots are cooking, cut the asparagus into 1⁄2-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 1/2 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

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

1teaspoon curry powder

1⁄4teaspoon turmeric

1⁄2teaspoon kosher salt

1head of cauliflower ( about 13⁄4 pounds) cut into small florets

31⁄2ounces red potato peeled and cut into 1⁄2-inch cubes

1⁄2cup white wine

31⁄2cups chicken stock or vegetable stock

1 teaspoon lemon or lime juice

Place a 4-quart saucepan over medium heat and add olive oil. Add leeks and “sweat” 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 blender into the saucepan, making sure the protective guard is submerged. Blend, using an up-and-down motion until ingredients are

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