Green Pea Soup, Roasted Parsnip and Apple Soup

Green Pea Soup

This soup is bright, light and fresh.

It is wonderful served hot or cold.

Makes about 8 cups

3tablespoons extra virgin olive oil

3garlic cloves, crushed

1medium leek, trimmed, halved and chopped

1teaspoon sea or kosher salt, divided

¾teaspoon freshly ground black pepper, divided

1⁄3 cup white wine

3 to 4 cups vegetable stock, hot

2 pounds (about 5 cups) frozen peas, divided

1⁄3 cup chopped fresh parsley

1 cup half-and-half

3 tablespoons fresh lemon juice

Heat olive oil in a large saucepan over low heat. Add the garlic and leek and a pinch each of the salt and pepper; sauté for about 10 minutes, or until vegetables are softened and fragrant. Add the wine and raise the heat to medium. Reduce the wine until it is almost completely evaporated. Add the vegetable stock, half the peas, and the reserved salt and pepper. Bring mixture to a boil. Reduce heat and simmer, covered, until peas are tender, about 5 minutes. Add remaining peas and simmer for an additional 2 to 3 minutes. Stir in parsley, half-and-half and lemon juice.

Using the Cuisinart® Smart Stick PLUS® 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.

Nutritional information per serving (1 cup):

Calories 180 (43% from fat) • carb. 18g • pro. 7g • fat 9g • sat. fat 3g

chol. 10mg • sod. 660mg • calc. 75mg • fiber 4g

Roasted Parsnip and Apple Soup

Makes about 10 cups

3½ tablespoons extra virgin olive oil, divided 2½ pounds parsnips, cut into 1-inch rounds

¼teaspoon sea or kosher salt

2small shallots, minced (about 1 cup)

2medium apples, peeled and cut into 1-inch pieces

¼ cup white wine

5 cups vegetable stock, hot

1 cup reduced-fat milk

Preheat oven to 400°F.

In a mixing bowl, toss together 1½ tablespoons olive oil, parsnips, and salt. Place on a foil- lined baking tray; roast for 30 to 35 minutes, or until parsnips are tender and golden, being sure not to brown them too much.

While the parsnips are roasting, heat the remaining olive oil in a large saucepan over medium-low heat. Add the shallots and cook for about 3 minutes, or until softened and translucent. Add the apples; cover and cook until apples are softened, about 8 minutes. Stir in roasted parsnips and add wine. Raise heat to medium and reduce wine until it is almost completely evaporated. Add the stock and bring to a boil. Reduce heat and let simmer for about 5 to 8 minutes, or until all vegetables are tender.

Stir in the milk. Using the Cuisinart® Smart Stick PLUS® 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):

Calories 120 (40% from fat) • carb. 16g • pro. 2g • fat 6g • sat. fat 1g

• chol. 5mg • sod. 360mg • calc. 59mg • fiber 2g