Red Raspberry Lemonade
This tangy, refreshing lemonade makes
a perfect punch for any occasion.
Makes 10 cups (2.5 L) lemonade
1
12-ounce (340 g) package frozen raspberries
(no sugar added), thawed
1
1
⁄
2
cups (375 ml) superfine sugar
1
1
⁄
2
cups (375 ml) fresh lemon juice (or lime juice for
Red Raspberry Limeade)
7
cups (1.75 L) cold water or sparkling water,
seltzer or club soda
Place the raspberries in the mixing beaker. Place the Cuisinart
®
Smart
Stick
TM
in the mixing beaker, making certain the protective guard is
submerged in the raspberries. Blend, using a gentle up-and-down
motion, moving the blender from the bottom to just under the top of the
raspberries, until the raspberries are blended and completely puréed.
Press raspberry purée through a fine mesh strainer (chinois) using a
wooden spoon or spatula. There will be about 1 cup (250 ml) purée.
Place raspberry purée in a large pitcher with the sugar. Insert the hand
blender in the mixture, making certain the protective guard is sub-
merged in the mixture. Blend, using a gentle up-and-down motion, until
the sugar is completely dissolved, about 1 minute. Add the lemon juice
and blend again until completely mixed, about 15 seconds.
To serve, add chilled water to raspberry-lemon mixture. Serve over ice
and garnish with a sprig of fresh mint, a thin slice of lemon, and some
fresh raspberries.
Nutritional information per serving [one cup (250 ml)]:
Calories 160 (0% from fat) • carb. 42g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 3mg • calc. 9mg • fiber 2g
SOUPS
Asparagus Soup
Serve as a first course for a special spring dinner.
Makes 5 cups (1.25 L)
1
tablespoon (15 ml) unsalted butter
4
ounces (115 g) shallots, peeled and quartered
1-2
cloves garlic, peeled and crushed
2
1
⁄
2
pounds (1.13 kg) fresh asparagus, tough ends removed
6
ounces (170 g) red potato, peeled, cut into
1
⁄
2
-inch cubes
1
⁄
2
cup (125 ml) dry white wine or vermouth
3
cups (750 ml) fat free low-sodium chicken stock
1
1
⁄
4
teaspoons (6 ml) kosher salt
1
⁄
2
teaspoon (2 ml) freshly ground pepper
1
⁄
2
teaspoon (2 ml) dried basil
10
1
⁄
2
cup (125 ml) heavy cream or half-and-half (optional)
Melt butter in a 4-quart (4 L) saucepan over medium low heat. Add
shallots and crushed garlic and sauté over medium low heat for about
5 minutes. Do not allow the shallots and garlic to brown.
While shallots are cooking, cut the asparagus into
3
⁄
4
-inch (1.9 cm)
pieces. When shallots are soft, add asparagus, reserving the tips for
garnish, and potato to saucepan and cook for about 6 minutes longer,
until asparagus is bright in colour. Add wine. Raise the heat to bring the
wine to a boil. Reduce the wine until a scant tablespoon remains. Add
chicken stock. Bring to a boil and then reduce heat to low. Simmer for
about 20 minutes until the vegetables are soft. Insert the Cuisinart
®
Smart Stick
TM
into the saucepan, making sure the protective guard is
submerged. Blend, using a gentle up-and-down motion until ingredients
are well combined, about 30 to 45 seconds. Add salt, pepper and basil.
Stir in cream if using.
While soup is cooking, bring 2 cups (500 ml) of water to a boil. Add the
asparagus tips and until just tender and bright green. Drain and
immediately plunge into an ice water bath to stop cooking. Drain and
dry completely.
Serve soup hot, garnished with reserved asparagus tips.
Nutritional information per
1
⁄
2
-cup (125 ml) serving:
Calories 81 (28% from fat) • carb. 10g • pro. 4g • fat 3g • sat. fat 1g
• chol. 6mg • sod. 525mg • calc. 36mg • fiber 2g
yukon gold Potato and
Roasted garlic Soup
A hearty soup that can also be served chilled like vichyssoise.
Makes eight cups (8 servings [2 L])
1
ounce (30 g) garlic cloves (8-12 cloves), peeled
2
teaspoons (30 ml) extra virgin olive oil
1
⁄
2
tablespoon (7 ml) unsalted butter
1
medium onion (5 ounces ), peeled,
cut into
1
⁄
2
-inch (1.25 cm) pieces
1
carrot (2 ounces), peeled, cut into
1
⁄
2
-inch (1.25 cm) pieces
1
rib celery (2 ounces), peeled, cut into
1
⁄
2
-inch (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 into
1
⁄
2
-inch (1.25 cm) slices
1
teaspoon (5 ml) herbes 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
11
