Cuisinart Smart Stick PLUS Lightened Broccoli and Potato Soup, Carrot Ginger Soup, Mayonnaise

Lightened Broccoli and Potato Soup

This soup is a delicious and healthy substitute for other cream soups.

Makes about 10 cups

2½ tablespoons extra virgin olive oil

2garlic cloves, chopped

½ medium onion, chopped

1¾ teaspoons sea or kosher salt, divided

1 teaspoon freshly ground black pepper, divided

2pounds broccoli, stems cut into ½-inch pieces, florets separated

1 pound potatoes, peeled and cut into ½-inch pieces

3 tablespoons sherry

4 cups vegetable stock, hot

¾ teaspoon lemon zest

3 tablespoons 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 medium-low, and stir in the florets, lemon zest, Parmesan and remaining salt and pepper. Simmer until vegetables are tender.

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 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

3tablespoons extra virgin olive oil

2 shallots, chopped

3tablespoons finely chopped fresh ginger, divided

1 teaspoon sea or kosher salt, divided

¾ teaspoon freshly ground black pepper, divided

2 pounds carrots, cut into 1-inch pieces

2 tablespoons rice vinegar

5cups vegetable stock

1⁄3 cup half-and-half

Heat the olive oil in a large saucepan over low heat. Add the shallots, 2 tablespoons 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® 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 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

¼cup pasteurized liquid egg product (such as EggBeaters®)

1 tablespoon fresh lemon juice

½tablespoon white vinegar

½tablespoon Dijon mustard

½teaspoon granulated sugar pinch sea or kosher salt

pinch ground white pepper

2⁄3 cup vegetable oil

Put all ingredients, except for the oil, into the Cuisinart blending cup in order listed. Using the Cuisinart® Smart Stick PLUS® Cordless Hand Blender, process until mixture begins to thicken. Be sure to keep the metal blade completely submerged while blending. Gradually add the oil, two tablespoons at a time. Continue processing with a gentle up-and-down motion until thick, about 30 seconds longer.

Nutritional information per serving (1 tablespoon):

Calories 30 (96% from fat) • carb. 4g • pro. 1g • fat 2g • sat. fat 0g

• chol. 0mg • sod. 100mg • calc. 1mg • fiber 1g

EggBeaters® is a registered trademark of Nabisco.

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