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18
Lightened Broccoli and Potato Soup
This soup is a delicious and healthy substitute for other cream soups.
Makes about 10 cups
2½ tablespoons extra virgin olive oil
2 garlic cloves, chopped
½ medium onion, chopped
1¾ teaspoons sea or kosher salt, divided
1 teaspoon freshly ground black pepper, divided
2 pounds broccoli, stems cut into ½-inch pieces, florets separated
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 medium-low, and stir in the
florets, lemon zest, Parmesan and remaining salt and pepper. Simmer until vegetables are
tender.
Using the Cuisinart
®
Smart Stick PLUS
®
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, divided
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
®
Smart Stick PLUS
®
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 mustard
½ teaspoon granulated sugar
pinch sea or kosher salt
pinch ground white pepper
2
⁄
3
cup vegetable oil
Put all ingredients, except for the oil, into the Cuisinart blending cup in order listed. Using
the Cuisinart
®
Smart Stick PLUS
®
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
EggBeaters
®
is a registered trademark of Nabisco.
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