26
2. Wrap butter in plastic wrap (twist both ends of the plastic wrap so
that butter will form a log shape). Refrigerate until serving. Butter
should be very cold and hard for serving.
Make the soup:
1. Put the tablespoon of unsalted butter into a stockpot over medium/
medium-low heat. Once butter melts, add the leeks. Cook until soft
and fragrant, about 5 minutes. Stir in the butternut squash, garlic,
thyme, ½ teaspoon salt and all of the pepper. Stir ingredients together
well and cook for an additional 5 minutes.
2. Stir in the sherry. Once the sherry has just about evaporated, add the
broth so that the squash is completely submerged. Increase the heat.
When the liquid comes to a boil, reduce the heat to a simmer. Simmer
until squash is very soft and tender, about 20 minutes.
3. Once tender, use the blending shaft to blend the soup, starting on
Low and gradually increasing the speed to High until completely
smooth, about 1 to 1½ minutes.
4. Taste and adjust seasoning as desired. Add the remaining salt, ½ tea-
spoon at a time, tasting with each addition until desired seasoning is
achieved.
5. To serve: Ladle soup into individual serving bowls and place a pat of
Bacon Sage Butter in each bowl.
Nutritional information per serving (about 1 cup):
Calories 268 (59% from fat) • carb. 22g • pro. 5g • fat 18g • sat. fat 11g
• chol. 70mg • sod. 741mg • calc. 92mg • fibre 4g
Cauliflower Soup
Let this soup warm you up on a cold, winter afternoon. It is so easy to
prepare with the Cuisinart
®
Hand Blender.
Makes about 6 cups
1
medium leek, cleaned well, white and light green parts only,
cut into 2cm pieces
1
tablespoon olive oil
1
medium head cauliflower, about 1kg, cut into florets
2
teaspoons kosher salt, divided
¼
teaspoon freshly ground black pepper
¼
teaspoon caraway seeds
4
cups vegetable broth, low sodium
Dill, for garnish (optional)
1. Put the leek into the chopping cup. Process on High for about
8 seconds to chop.
2. Put the olive oil in a stockpot over medium heat. Once hot, add the
leek and sauté until soft and fragrant, about 5 minutes. Be careful not
to let the leek pick up any color.
3. Add the cauliflower florets and 1 teaspoon of the salt, all the pepper
and caraway seeds. Stir together until coated and gently sauté for an
