Preheat oven to 375°F (190°C). Place cloves of garlic in the centre of a
12-inch (30.5 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 roasted 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
33⁄4-quart (4.1 L) 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, herbes 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 stand for 2 to 3 minutes.
Insert the Cuisinart® Smart Stick® into the saucepan, making sure the protective guard is submerged. Blend, using an up-and-down motion, moving the blender slowly throughout the saucepan, until well combined, smooth, and no visible pieces of vegetables remain, about 1 to 11⁄2 min- utes. Add half-and half, salt and pepper. Insert the hand blender and blend for an additional 15 to 20 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
SAUCES
Sweet Red Pepper Coulis
This multi-purpose sauce is great for chicken,
fish, crab cakes, and pastas. Makes 21⁄2 cups (625 ml)
1tablespoon (15 ml) olive oil
1medium yellow onion, peeled, roughly chopped
6 cloves garlic, peeled and smashed
3 medium red bell peppers (about 6 ounces each),
roughly chopped
1⁄2 teaspoon (2 ml) kosher salt
1⁄4 teaspoon (1 ml) freshly ground pepper
1sprig of fresh thyme
1⁄4 cup (50 ml) dry white wine
1⁄4 cup (50 ml) chicken stock
Heat the olive oil in a 21⁄2-quart (2.3 L) saucepan over medium-low heat. Add the onion, garlic, red pepper, salt, pepper and thyme, and stir to coat. Reduce heat to low, cover loosely and cook until vegetables are softened, but not browned, about 15 to 20 minutes.
When vegetables are soft, add wine. Raise the temperature so that the wine comes to a boil. Reduce the wine until about 1 tablespoon (15 ml) remains. Add stock and bring to a boil. Reduce heat to medium-low
