28
29
Autumn Carr
ot-Ginger Soup
The ginger gives this soothing soup a nice kick.
Makes about 5 cups (1.25 L)
2
tablespoons (30 ml) extra virgin olive oil
2
small shallots, chopped*
1
tablespoon (15 ml) finely chopped fr
esh ginger*
1
teaspoon (5 ml) kosher or sea salt, divided
½
teaspoon (2 ml) fr
eshly gr
ound black pepper
, divided
2
pounds (1 kg) carr
ots, sliced*
½
teaspoon (2 ml) gr
ound cumin
pinch gr
ound cloves
¼
teaspoon (1 ml) gr
ound cinnamon
5
cups (1.25 L) vegetable or chicken br
oth, r
educed sodium
½
teaspoon (2 ml) fr
esh lemon juice
1.
Heat oil in a lar
ge saucepan over medium-low heat. Once hot, add
the shallots, ginger and a pinch each of the salt and pepper
. Sauté
until vegetables ar
e softened, about 5 minutes. Add the carr
ots and
raise the heat to medium/medium-high. Sauté for 2 to 3 minutes, or
until carr
ots ar
e heated thr
ough and just starting to get tender
. Add
the r
emaining salt and pepper and the spices and stir to mix with the
carr
ots to fully coat. Add the br
oth and bring to a boil. Reduce heat to
let soup simmer
, uncover
ed, for about 25 to 30 minutes (carr
ots should
be completely tender).
2.
Stir in the lemon juice and blend using the blending shaft. Use an
up-and-down motion until ingr
edients ar
e smooth and completely
combined. T
o
help facilitate blending, tilt pot to one side away fr
om
you so the pr
otective cover of the blending shaft is fully submer
ged.
3.
Taste and adjust seasonings as desir
ed.
*
These can be quickly chopped or sliced in the food pr
ocessor
attachment.
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Compound Butters
Compound butters ar
e ver
y versatile and add a nice touch to a number
of dishes. The sweeter butters ar
e delicious when spr
ead on toast or
ser
ved with pancakes, while the mor
e savour
y ones can enhance the
flavour of a steak hot off the grill, or finish a soup befor
e ser
ving.
Our list is only a suggestion – use your imagination and play around
with your favourite flavours.
Orange-Maple
Makes ½ cup (125 ml)
8
tablespoons (120 ml) unsalted GOOD quality butter
, like Plugra
or Kerrygold, r
oom temperatur
e
1½
tablespoon (25 ml) orange zest
2
tablespoons (30 ml) pur
e maple syrup
1.
Put butter and zest into the work bowl fitted with the chopping blade.
Pr
ocess until full combined, about 30 seconds. Scrape bowl as
necessary
. With unit running, add the maple syrup thr
ough the feed
tube and allow to pr
ocess until fully combined, about 30 seconds.
2.
Remove butter fr
om bowl and place on a sheet of waxed paper
. With
the aid of the paper
, form the butter into a log. Roll and wrap well in
plastic. Butter can either be r
efrigerated or fr
ozen.
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Nut Butter
Makes ½ cup (125 ml)
½
cup (125 ml) toasted nuts (cashews and walnuts ar
e excellent
choices)
8
tablespoons (120 ml) unsalted GOOD quality butter
, like Plugra
or Kerrygold, r
oom temperatur
e
pinch sea salt
pinch gr
ound cinnamon (optional)
1.
Put nuts into the work bowl fitted with the chopping blade. Pulse a few
times to chop. Add butter
, salt and cinnamon, if using. Pr
ocess until
fully combined, about 30 seconds. Scrape bowl as necessary
.
2.
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om bowl and place on a sheet of waxed paper
. With
the aid of the paper
, form the butter into a log. Roll and wrap well in
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ozen.
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