Cuisinart CSB-33 Series - Manual (Page 15)

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 (1.9 L) (8 servings)
1 ounce (28 g) peeled garlic cloves (8 - 12 cloves)
2 teaspoons (10 ml) extra virgin olive oil
1/2 tablespoon (7 ml) unsalted butter
1 medium onion (5 oz/142 g), peeled, cut in 1/2” (1.25 cm) pieces
1 carrot (2 ounces/57 g), peeled, cut in 1/2” (1.25 cm) pieces
1 rib celery (2 ounces/57 g), peeled, cut in 1/2” (1.25 cm) pieces
3-1/2 cups (875 ml) fat free, low-sodium chicken or vegetable stock
2 cups (500 ml) water
2 pounds (1 kg) Yukon gold potatoes*, peeled, cut in 1/2”
(1.25 cm) slices
1 teaspoon (5 ml) herbs de Provence
1/2 cup (125 ml) evaporated fat free milk or half-and-half
1 teaspoon (5 ml) kosher salt
1/2 teaspoon (2 ml) ground white pepper
Preheat oven to 375°F (191˚C). Place cloves of garlic in the centre of a 12”
(30 cm) square of foil, drizzle with 1 teaspoon (5 ml) 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
( 3.5 L) 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.