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Owner's of the Cuisinart Blender Smart Stick gave it a score of 0 out of 5. Here's how the scores stacked up:
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
4 ounces leeks, washed and trimmed, dark green parts
removed, sliced
1 teaspoon curry powder
1
⁄4 teaspoon turmeric
1
⁄2 teaspoon kosher salt
1 head of cauliflower ( about 1
3
⁄4 pounds) cut into small florets
3
1
⁄2 ounces red potato peeled and cut into
1
⁄2-inch cubes
1
⁄2 cup white wine
3
1
⁄2 cups 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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