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15
YUKON GOLD POTATO AND ROASTED GARLIC SOUP
Creamy and satisfying, yet surprisingly low in fat.
Preparation: 15 minutes, plus cooking time
Makes eight cups (8 servings)
1 ounce peeled garlic cloves (8 - 12 cloves0
2 teaspoons extra virgin olive oil
1/2 tablespoon unsalted butter
1 medium onion (5 ounce), peeled, cut in 1/2-inch pieces
1 carrot (2 ounce), peeled, cut in 1/2-inch pieces
1 rib celery (2 ounces), peeled, cut in 1/2-inch pieces
3-1/2 cups fat free, low-sodium chicken or vegetable stock
2 cups water
2 pounds Yukon gold potatoes*, peeled, cut in 1/2-inch slices
1 teaspoon herbs de Provence
1/2 cup evaporated fat free milk or half-and-half
1 teaspoon kosher salt
1/2 teaspoon ground white pepper
Preheat oven to 375°F. Place cloves of garlic in the center of a 12-inch square
of foil, drizzle with 1 teaspoon of the olive oil and toss to coat. Wrap the foil
around the garlic and fold or crimp to seal. Roast until garlic is tender, about
1 hour. Cool slightly before using. (Garlic may be done ahead, and will keep in
a resealable container for 5 days in the refrigerator.)
While the garlic is roasting, heat remaining olive oil with butter in a 3-3/4 quart
Cuisinart
®
Saucepan over medium heat. Add the onion, carrot, and celery.
Reduce heat to low, cover loosely and cook until vegetables are tender but not
browned, 8 to 10 minutes. Stir in the stock, water, potatoes, herbs de
Provence, and roasted garlic. Raise heat and bring to a boil. Reduce heat to
medium low and simmer, loosely covered, until potatoes are tender, about
20 minutes. Turn off heat and let sit for 2 to 3 minutes.
Insert the Cuisinart
®
Quick Prep
®
Hand Blender and process on Lo speed for
20 to 30 seconds, then process on Hi speed using a gentle up an down
motion moving the blender slowly throughout the saucepan, until well com-
bined, smooth, and no visible pieces of vegetables remain, about
1 to 1-1/2 minutes. Add half-and half, salt and pepper. Insert the Quick Prep
®
Hand Blender and process on Hi for an additional 30 to 40 seconds. Serve
hot. Garnish with chopped fresh parsley if desired.
Nutritional information per serving (made with evaporated fat free milk):
Calories 54 (29% from fat) • carb. 6g • pro. 3g • fat 2g •
sat. fat 0g • chol. 1mg • sod. 420mg •
calc. 67mg • fiber 1g
*For a “rustic” soup, it is not necessary to peel potatoes if skins are
tender. Take care to scrub the skins well if you decide not to peel
the potatoes.
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