Cuisinart CSB-75 manual Yukon Gold Potato and Roasted Garlic Soup, teaspoon herbes de Provence

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Yukon Gold Potato and

Melt butter in a 4-quart saucepan over medium low heat. Add shallots

BOEDSVTIFEHBSMJDBOETBVUÊPWFSNFEJVNMPXIFBUGPSBCPVU 5 minutes. Do not allow the shallots and garlic to brown.

While shallots are cooking, cut the asparagus into 3Ú4-inch 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 color. 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 hand blender into the saucepan, making sure the protective guard is submerged. Blend on Low, 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 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⁄DVQTFSWJOH

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Yukon Gold Potato and

Roasted Garlic Soup

A hearty soup that can also be served chilled like vichyssoise. Makes eight cups (8 servings)

1ounce garlic cloves (8-12 cloves), peeled

2teaspoons extra virgin olive oil

1⁄2tablespoon unsalted butter

1medium onion (5 ounces), peeled, cut into 1⁄2-inch pieces

1carrot (2 ounces), peeled, cut into 1⁄2-inch pieces

1rib celery (2 ounces), peeled, cut into 1⁄2-inch pieces

31⁄2cups fat free, low-sodium chicken or vegetable stock

2cups water

2pounds Yukon Gold potatoes, peeled, cut into 1⁄2-inch slices

1teaspoon herbes de Provence

1⁄2cup evaporated fat free milk or half-and-half

1teaspoon kosher salt

1⁄2teaspoon ground white pepper

Preheat oven to 375¡F. Place cloves of garlic in the center of a 12-inch square of foil, drizzle with 1 teaspoon of the olive oil and toss to coat. Wrap the foil around the garlic and fold or crimp to seal. Roast until garlic is tender, about 1 hour. Cool slightly before using. (Garlic may be roasted ahead, and will keep in a resealable container for 5 days in the refrigerator.)

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Contents CSB-75 Series INSTRUCTION/ RECIPE BOOKLETSmart Stick Two Speed Hand Blender IMPORTANT SAFEGUARDS 1. READ ALL INSTRUCTIONSSAVE THESE INSTRUCTIONS FOR HOUSEHOLD USE ONLY CONTENTSUNPACKING INSTRUCTIONS PARTS AND FEATURESNote The blending blade is extremely sharp. Use caution when removing 3. Motor Body Housing4. Detachable Blending Shaft 5. Blade Guard 6. Mixing Cup ASSEMBLY1. Low/High Button 2. Comfort Handle 3. Motor Body Housing PARTSNever immerse the motor body in water CLEANING AND MAINTENANCEOPERATION FOR HAND BLENDER TIPS AND HINTS3⁄4cup soy milk or fat free milk RECIPES SMOOTHIES AND DRINKS Blueberry Banana Antioxidant SmoothieStrawberry Kiwi Smoothie 1cup frozen blueberries 1 small 41⁄2 ounces banana, sliced1⁄3cup strongly brewed coffee may use espresso, chilled Frozen Coffee FrappéPeach Margarita 3⁄4cup coffee ice cream or ice milk11⁄2cups superfine sugar Red Raspberry LemonadeSOUPS Asparagus Soup 1 12-ounce package frozen raspberries no sugar added, thawed1 medium onion 5 ounces, peeled, cut into 1⁄2-inch pieces Yukon Gold Potato and Roasted Garlic Soup1 ounce garlic cloves 8-12 cloves, peeled 2 teaspoons extra virgin olive oil 1⁄2tablespoon unsalted butter3 medium red bell peppers about 6 ounces each roughly chopped SAUCES Sweet Red Pepper Coulis1tablespoon olive oil 1 medium yellow onion, peeled, roughly chopped 6 cloves garlic, peeled and smashed1 large clove garlic Green Chile Sauce11⁄2pounds Anaheim or green New Mexican chiles 1 small onion approximately 31⁄4 ounces, quartered1 carrot 2 ounces, peeled and cut into 1⁄2-inch pieces Rustic Tomato Roasted Red Pepper Sauce2teaspoons extra virgin olive oil 1 onion 5 to 6 ounces, peeled and cut into 1⁄2-inch pieces1 small onion 3 ounces, peeled and cut into 3⁄4- to 1-inch pieces SIDE DISHES Parsnip & Sweet Potato Purée11⁄2pounds parsnips, peeled and cut into 3⁄4- to 1-inch pieces 1⁄2pound sweet potato, peeled and cut into 3⁄4- to 1-inch pieces1 medium onion, about 4-5 ounces, sliced Mushroom Gravy8 ounces white mushrooms, cleaned and sliced 1⁄4cup dried porcini mushrooms 3tablespoons unsalted butter1 tablespoon unsalted butter, melted and cooled 1⁄2teaspoon salt Popovers3⁄4cup all-purpose flour 3⁄4cup reduced-fat milk or evaporated fat free milk 2large eggs2 tablespoons fresh lemon or lime juice Easy Creamy GuacamoleDRESSINGS Basic Vinaigrette 1 avocado, ripe, peeled, seeded, cut into 3⁄4-inch pieces2 tablespoons fresh lemon juice 2 tablespoons red wine vinegar Creamy Parmesan Roasted Garlic DressingMayonnaise 1⁄3cup grated Parmesan cheese 4cloves roasted garlic1⁄4cup granulated sugar 1⁄2teaspoon fresh lemon juice DESSERTS Berry CoulisPeaches & Cream 1 12-ounce bag of frozen mixed berries, thawedLimited Three-Year Warranty WARRANTYCALIFORNIA RESIDENTS ONLY BEFORE RETURNING YOUR CUISINART PRODUCT Page Juicers G IB-11131Coffeemakers BlendersInside 1CBK+1CBK Date SEP-4-2012 Co-ordinator AndyChan Hugo DescriptionVersion no IB-11131 Fold Size 197X114MM Saddle Stitched 24 pp Coating Gloss Varnishing in cover Color Cover 4CCMYK+1CBK