Cuisinart CSB-78C, Инструкция пользователя

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Lightened Broccoli and Potato Soup
This soup is a delicious and healthy substitute
to other cream soups.
Makes about 10 cups (2.50 L)
2½ tablespoons (40 ml) extra virgin olive oil
2 garlic cloves, chopped
½ medium onion, chopped
1¾ teaspoons (9 ml) sea or kosher salt, divided
1 teaspoon (5 ml) freshly ground black pepper
2 pounds (1 kg) broccoli, stems cut into ½-inch (1.25 cm)
pieces, florets separated
1 pound (500 g) potatoes, peeled and cut into ½-inch
(1.25 cm) pieces
3 tablespoons (45 ml) sherry
4 cups (1 L) vegetable stock, hot
¾ teaspoon (3.75 ml) lemon zest
3 tablespoons (45 ml) 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 a medium-low, and stir in
the florets, lemon zest, Parmesan and remaining salt and pepper. Simmer
until vegetables are tender.
Using the Cuisinart ® 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 [250 ml] ):
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 (2 L)
3 tablespoons (45 ml) extra virgin olive oil
2 shallots, chopped
3 tablespoons (45 ml) finely chopped fresh ginger, divided
1 teaspoon (5 ml) sea or kosher salt, divided
¾ teaspoon (3.75 ml) freshly ground black pepper
2 pounds (1 kg) carrots, cut into 1-inch (2.5 cm) pieces
2 tablespoons (30 ml) rice vinegar
5 cups (1.25 L) vegetable stock
1 ⁄
3
cup (75 ml) half-and-half
Heat the olive oil in a large saucepan over low heat. Add the shallots, 2
tablespoons (30 ml) 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 ® 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 [250 ml]):
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 (250 ml)
¼ cup (50 ml) pasteurized liquid egg product (such as
EggBeaters
®
)
1 tablespoon (15 ml) fresh lemon juice
½ tablespoon (7 ml) white vinegar
½ tablespoon (7 ml) Dijon-style mustard
½ teaspoon (2 ml) granulated sugar
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