Cuisinart CSB-33 Series manual Creamy and satisfying, yet surprisingly low in fat

YUKON GOLD POTATO AND ROASTED GARLIC SOUP

Creamy and satisfying, yet surprisingly low in fat.

Preparation: 15 minutes, plus cooking time

Makes eight cups (1.9 L) (8 servings)

1ounce (28 g) peeled garlic cloves (8 - 12 cloves)

2teaspoons (10 ml) extra virgin olive oil

1/2	tablespoon (7 ml) unsalted butter
1	medium onion (5 oz/142 g), peeled, cut in 1/2” (1.25 cm) pieces
1	carrot (2 ounces/57 g), peeled, cut in 1/2” (1.25 cm) pieces

1rib celery (2 ounces/57 g), peeled, cut in 1/2” (1.25 cm) pieces

3-1/2 cups (875 ml) fat free, low-sodium chicken or vegetable stock

2cups (500 ml) water

2pounds (1 kg) Yukon gold potatoes*, peeled, cut in 1/2” (1.25 cm) slices

1 teaspoon (5 ml) herbs de Provence

1/2 cup (125 ml) evaporated fat free milk or half-and-half

1 teaspoon (5 ml) kosher salt

1/2 teaspoon (2 ml) ground white pepper

Preheat oven to 375°F (191˚C). Place cloves of garlic in the centre of a 12”

(30 cm) square of foil, drizzle with 1 teaspoon (5 ml) 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 done ahead, and will keep in a resealable container for 5 days in the refrigerator.)

While the garlic is roasting, heat remaining olive oil with butter in a 3-3/4 quart ( 3.5 L) Cuisinart® Saucepan over medium heat. Add the onion, carrot, and celery. Reduce heat to low, cover loosely and cook until vegetables are tender but not browned, 8 to 10 minutes. Stir in the stock, water, potatoes, herbs de Provence, and roasted garlic. Raise heat and bring to a boil. Reduce heat to medium low and simmer, loosely covered, until potatoes are tender, about 20 minutes. Turn off heat and let sit for 2 to 3 minutes.

Insert the Cuisinart® Quick Prep® Hand Blender and process on Lo speed for 20 to 30 seconds, then process on Hi speed using a gentle up an down motion moving the blender slowly throughout the saucepan, until well com- bined, smooth, and no visible pieces of vegetables remain, about

1 to 1-1/2 minutes. Add half-and half, salt and pepper. Insert the Quick Prep® Hand Blender and process on Hi for an additional 30 to 40 seconds. Serve hot. Garnish with chopped fresh parsley if desired.

Nutritional information per serving (made with evaporated fat free milk):

Calories 54 (29% from fat) • carb. 6g • pro. 3g • fat 2g •

sat. fat 0g • chol. 1mg • sod. 420mg •

calc. 67mg • fiber 1g

*For a “rustic” soup, it is not necessary to peel potatoes if skins are tender. Take care to scrub the skins well if you decide not to peel the potatoes.

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