26
27
Spring Asparagus Leek Soup
Makes about 8 cups (2 L)
2
tablespoons (30 ml) unsalted butter
2
garlic cloves, chopped*
2
medium leeks, white and light gr
een parts only
, washed well
and sliced*
2
large bunches asparagus [about 2 to 2½ pounds (1 to 1.1 kg)],
rough ends trimmed and cut into 2-inch (5 cm) pieces (tips
removed and r
eserved)* – optional (see note in step 3)
1
large r
ed potato [about 8 ounces (240 g)], peeled and sliced,
held in water to pr
event oxidation*
4
tablespoons (60 ml) dry white wine or cognac
1 to 1½ teaspoons (5 to 7 ml) kosher salt, to taste
¼
teaspoon (1 ml) fr
eshly gr
ound black pepper
5
cups (1.25 L) vegetable br
oth (the mor
e clear the br
oth,
the gr
eener the soup will be)
1
teaspoon (5 ml) fr
esh lemon juice
cr
ème fraîche for gar
nish
chopped chives for gar
nish
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 ar
e 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 r
educed. Add salt and pepper and stir in the vegetable
br
oth. Bring mixtur
e to a boil and then r
educe to a simmer
. Simmer
until all vegetables ar
e 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 gr
een color
. Once cool, slice tips thinly lengthwise to be
used for gar
nish. (Note: This step is optional, but makes for a gr
eat
pr
esentation.)
4.
Once soup vegetables ar
e tender
, use the blending shaft and blend
soup until pur
éed. If using a lar
ger saucepan, tilt the pan to the side
away fr
om you to ensur
e that the pr
otective guar
d of the blending
shaft is fully submer
ged to pr
event splatter
.
5.
Stir in lemon juice. T
aste and adjust seasonings as desir
ed.
6.
Serve immediately gar
nishing with a dollop of cr
ème fraîche, some
chopped chives and asparagus tips.
*
All chopping and slicing can be easily and quickly done in the food
pr
ocessor attachment's work bowl.
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Summer Zucchini Soup
A gr
eat way to use up that surplus of summer
garden zucchini – ser
ve cold or war
m!
Makes about 6 cups [ 1.5 L (without cr
eam)]
1
tablespoon (15 ml) unsalted butter or extra virgin olive oil
2
medium leeks, white and light gr
een parts, sliced*
1
medium celery stalk, cut into small dice*
2
garlic cloves, crushed
4
medium zucchini [about 2 pounds (1 kg)], sliced*
8
ounces (240 g) white (waxy) potato, peeled and cut into 2-inch
(5 cm) pieces
1½
teaspoons (7 ml) kosher salt, divided
¼
teaspoon (1 ml) fr
eshly gr
ound black pepper
½
cup (125 ml) dry white wine
3½
cups (875 ml) chicken br
oth, r
educed sodium
2
tablespoons (30 ml) fr
esh mint leaves (about 6 medium leaves)
2
tablespoons (30 ml) fr
esh basil leaves
(about 3 to 4 large leaves)
¼
cup (60 ml) heavy cr
eam (optional)
1.
Put the butter in a lar
ge saucepan over medium heat. Once the butter
melts add the leeks, celery and garlic. Stir over medium heat until
vegetables soften, about 8 to 10 minutes.
2.
Once soft, add the zucchini and potato with 1 teaspoon (5 ml) of
the salt and the peppers; stir ingr
edients together until well coated.
Once coated, add the white wine. Simmer until wine is just about
evaporated. Add the br
oth and tur
n the heat up to bring mixtur
e to
a boil. Once the soup comes to a boil, r
educe the heat in or
der to
maintain a simmer
. Simmer until all vegetables ar
e tender
, about 20 to
25 minutes.
3.
Once all vegetables ar
e tender
, add the fr
esh herbs and blend using
the blending shaft. T
o
help facilitate blending, tilt pot to the side away
fr
om you to ensur
e that the pr
otective guar
d of the blending shaft is
submer
ged. Blend until mixtur
e is completely pur
éed.
4.
T
aste and adjust seasoning, add r
emaining salt to taste if necessary
.
5.
If using optional cr
eam, add at the very end of blending. Stir in cr
eam
and simmer soup for an additional 5 to 10 minutes befor
e seasoning.
*
All chopping and slicing can be easily and quickly done in the food
pr
ocessor attachment's work bowl.
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