User Manual

SOUPS, SAUCES, DIPS AND SPREADS

ASPARAGUS SOUP

Makes 2

⁄2 cups

1 50g shallot, peeled

1 tablespoon unsalted butter

1 clove garlic, peeled and crushed

1 600g fresh asparagus, tough ends removed

1 90g red potato, peeled, cut in 1.5cm dice

⁄4 cup dry white wine

⁄2 cups fat-free low-sodium chicken broth

⁄4 teaspoon kosher salt

⁄4 teaspoon freshly ground pepper

⁄4 teaspoon dried basil

⁄4 cup heavy cream (optional)

Insert the blade assembly in the prep bowl. Place the shallot in the prep

bowl, connect hand blender motor body to the top of the chopper/grinder

attachment cover, cover prep bowl and pulse 10 times to finely chop.

Melt butter in a 3-litre 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 15mm 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 boil. Reduce the

wine until a scant tablespoon remains. Add chicken stock. Bring to 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 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 • fibre 2g