Spring Asparagus Leek Soup
Makes about 8 cups
2tablespoons unsalted butter
2garlic cloves, chopped*
2medium leeks, white and light green parts only, washed well and sliced*
2large bunches asparagus (about 2 to 2½ pounds), rough ends trimmed and cut into
1large red potato (about 8 ounces), peeled and sliced, held in water to prevent oxidation*
4tablespoons dry white wine or cognac
1to 1½ teaspoons kosher salt, to taste
¼ teaspoon freshly ground black pepper
5cups vegetable broth (the more clear the broth, the greener the soup will be)
1teaspoon fresh lemon juice crème fraîche for garnish chopped chives for garnish
1.Put the butter in a medium saucepan and set over medium heat. Add the garlic and leeks; stir until you hear a slight sizzle and then cover pan to sweat the leeks for about 5 to 10 minutes, until they are very soft.
2.Add the asparagus and potato to the pan. Stir to coat all vegetables and sauté until soft. Pour in white wine or cognac and stir until completely reduced. Add salt and pepper and stir in the vegetable broth. Bring mixture to a boil and then reduce to a simmer. Simmer until all vegetables are very tender, about 20 to 25 minutes.
3.While soup is simmering, steam the asparagus tips separately, about 5 to 8 minutes until crisp tender. Shock tips in ice water to maintain a bright green color. Once cool, slice tips thinly lengthwise to be used for garnish. (Note: This step is optional, but makes for a great presentation.)
4.Once soup vegetables are tender, use the blending shaft and blend soup until puréed. If using a larger saucepan, tilt the pan to the side away from you to ensure that the protective guard of the blending shaft is fully submerged to prevent splatter.
5.Stir in lemon juice. Taste and adjust seasonings as desired.
6.Serve immediately garnishing with a dollop of crème fraîche, some chopped chives and asparagus tips.
*All chopping and slicing can be easily and quickly done in the food processor attachment's work bowl.
Nutritional information per serving (based on 6 servings):
Calories 97 (26% from fat) • carb. 13g • pro. 5g • fat 35g • sat. fat 2g
• chol. 8mg • sod. 650mg • calc. 45mg • fiber 3g
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