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about 15 to 20 seconds, or until smooth. If time
allows, let the batter rest in the refrigerator for
at least 30 minutes. Before using batter, whisk
to re-blend, straining if necessary to remove
any lumps.
2. Melt the teaspoon of butter in an 8-inch,
nonstick skillet set over medium heat. Once
pan is hot, add a scant ¼ cup of batter to the
pan, moving the batter around quickly to make
a thin coating on the pan. Cook the crêpe for 2
to 3 minutes, until the edges just start to brown,
and then carefully flip and finish cooking on the
other side for an additional minute. Continue
cooking crêpes until there is no more batter.
3. Serve with your favorite sweet or savory fillings.
Nutritional information per crêpe:
Calories 92 (52% from fat) • carb. 8g • pro. 3g • fat 5g
• sat. fat 3g • chol. 59g • sod. 129mg • calc. 36mg
• fiber 0g
Carrot-Ginger Soup
A small amount of fresh ginger goes a long way.
You’ll love how it brightens up the warm flavors in
this silky-smooth soup.
Makes about 5 cups
1 small onion, cut into 1-inch pieces
2 tablespoons unsalted butter or olive oil
½ ounce fresh ginger, peeled and cut into
½-inch pieces
1 garlic clove
1 pound carrots, peeled and cut to fit
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½ teaspoon kosher salt
¼ teaspoon ground cinnamon
1
⁄8
teaspoon ground allspice
Pinch freshly ground nutmeg
1 thyme sprig
4 cups chicken broth, low sodium
1. Insert the metal chopping blade into the Food
Processor Attachment and place on the blender
base. Add the onion and pulse on High to
roughly chop, about 8 to 10 pulses.
2. Put the butter or oil into a 6-quart saucepan
set over medium heat. Add onion. While onion
is cooking, chop ginger and garlic together
by running on High. Add ingredients to the
saucepan.
3. Continue cooking and replace the chopping
blade with the slicing disc. Slice the carrots and
then stir directly into the saucepan, adding the
salt, cinnamon, allspice, nutmeg and thyme.
Stir ingredients together well and then add the
chicken broth. Increase heat and bring to a boil.
Once soup comes to a boil, reduce the heat so
that it is barely simmering. Cover and simmer
until the carrots become tender, about 50 to 60
minutes.
4. Once tender, separate the solids from liquid.
Put about half of the broth and half of the solids
into the blender jar. Blend on Low for about
10 seconds and then switch to High to blend
thoroughly. Pour soup into a clean pot. Repeat
with remaining ingredients. Taste and adjust
seasoning as desired.
Nutritional information per serving (1 cup):
Calories 95 (44% from fat) • carb. 12g • pro. 2g • fat 5g
• sat. fat 3g • chol. 12mg • sod. 733mg • calc. 69mg
• fiber 3g
Creamy Greens Soup
Don’t let the color fool you—this earthy, nourishing
soup is delicious! Garnish with a dollop of crème
fraîche and a sprig of parsley for a special,
restaurant-like touch.
Makes about 5 cups
2 small shallots (about 3 ounces)
3 garlic cloves
1 small leek (about 2 ounces), white part only
1 tablespoon olive oil
2 tablespoons unsalted butter
1 bunch kale, hard stems discarded and
roughly chopped
1 bunch Italian parsley, leaves only
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
4 cups vegetable broth low sodium
½ cup heavy cream
1. Insert the metal chopping blade into the
Food Processor Attachment and place on the
blender base. Add the shallot, garlic and leek
and process on High until finely chopped.
2. Put the oil and butter into a 6-quart saucepan
set over medium heat. Once butter is melted,
add the chopped shallot-garlic-leek mixture.
Sweat ingredients together so that they gently
sauté, but do not pick up any color.
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