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5
1 pound potatoes, peeled and cut into ½-inch pieces
3 tablespoons sherry
4 cups vegetable stock, hot
¾ teaspoon lemon zest
3 tablespoons grated Parmesan
Heat the olive oil in a large saucepan over low heat. Add the garlic and
onion, with a pinch each of salt and pepper. Sauté until softened, about
8 to 10 minutes. Raise the heat to medium and add the broccoli stems,
potatoes and a pinch each of the salt and pepper; sauté 2 to 3 minutes,
and then add the sherry. Let the sherry cook down until almost evaporated.
Add the stock and bring to a boil. Reduce heat to a medium-low, and stir in
the florets, lemon zest, Parmesan and remaining salt and pepper. Simmer
until vegetables are tender.
Using the Cuisinart
®
Cordless Hand Blender, blend, using an up-and-down
motion, until ingredients are smooth and completely combined. Be sure to
keep the metal blade completely submerged while blending.
Taste and adjust seasoning accordingly.
Note: This soup is very thick, so add more stock if a thinner consistency is
desired.
Nutritional information per serving (1 cup):
Calories 140 (39% from fat) • carb. 17g • pro. 5g • fat 7g • sat. fat 2g • chol. 5mg
• sod. 680mg • calc. 71mg • fiber 4g
Carrot Ginger Soup
Makes about 8 cups
3 tablespoons extra virgin olive oil
2 shallots, chopped
3 tablespoons finely chopped fresh ginger, divided
1 teaspoon sea or kosher salt, divided
¾ teaspoon freshly ground black pepper
2 pounds carrots, cut into 1-inch pieces
2 tablespoons rice vinegar
5 cups vegetable stock
1
⁄
3
cup half-and-half
Heat the olive oil in a large saucepan over low heat. Add the shallots,
2 tablespoons of the ginger, and a pinch each of the salt and pepper.
Sauté until vegetables are softened, about 5 minutes. Add the carrots,
and raise the heat to a medium/medium-high. Sauté for 2 to 3 minutes,
or until carrots are tender. Add the vinegar and cook until almost entirely
evaporated. Add the stock, the reserved ginger, salt and pepper. Bring
mixture to a boil. Reduce heat and let simmer for about 8 to 10 minutes.
Stir in the half-and-half. Using the Cuisinart
®
Cordless Hand Blender, blend,
using an up-and-down motion until ingredients are smooth and completely
combined. Be sure to keep the metal blade completely submerged while
blending.
Taste and adjust seasoning accordingly.
Note: This soup is very thick, so add more stock if a thinner consistency is
desired.
Nutritional information per serving (1 cup):
Calories 150 (39% from fat) • carb. 20g • pro. 3g • fat 7g • sat. fat 2g • chol. 5mg
• sod. 490mg • calc. 72mg • fiber 3g
Mayonnaise
Makes about 1 cup
¼ cup pasteurized liquid egg product (such as
EggBeaters
®
)
1 tablespoon fresh lemon juice
½ tablespoon white vinegar
½ tablespoon Dijon-style mustard
½ teaspoon granulated sugar
pinch sea or kosher salt
pinch ground white pepper
2
⁄
3
cup vegetable oil
Place all ingredients, except for the oil, in the Cuisinart blending cup in
order listed. Using the Cuisinart
®
Cordless Hand Blender, process until
mixture begins to thicken. Be sure to keep the metal blade completely
submerged while blending. Gradually add the oil, two tablespoons at a
time. Continue processing with a gentle up-and-down motion until thick,
about 30 seconds longer.
Nutritional information per serving (1 tablespoon):
Calories 30 (96% from fat) • carb. 4g • pro. 1g • fat 2g
sat. fat 0g • chol. 0mg • sod. 100mg • calc. 1mg • fiber 1g
Egg Beaters is a ® registered trademark of Conagra Foods RDM, Inc. Corporation