Carrot Ginger Soup; Mayonnaise - Cuisinart CSB-78 Recipe Booklet

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 a medium-low, and stir in
the florets, lemon zest, Parmesan and remaining salt and pepper. Simmer
until vegetables are tender.
Using the Cuisinart 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
3 tablespoons extra virgin olive oil
2 shallots, chopped
3 tablespoons finely chopped fresh ginger, divided
1 teaspoon sea or kosher salt, divided
¾ teaspoon freshly ground black pepper
2 pounds carrots, cut into 1-inch pieces
2 tablespoons rice vinegar
5 cups vegetable stock
⁄ cup half-and-half
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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
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
¼ cup pasteurized liquid egg product (such as
EggBeaters )
®
1 tablespoon fresh lemon juice
½ tablespoon white vinegar
½ tablespoon Dijon-style mustard
½ teaspoon granulated sugar
pinch sea or kosher salt
pinch ground white pepper
⁄ cup vegetable oil
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Place all ingredients, except for the oil, in the Cuisinart blending cup in
order listed. Using the Cuisinart
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
Egg Beaters is a ® registered trademark of Conagra Foods RDM, Inc. Corporation
Cordless Hand Blender, blend,
®
Cordless Hand Blender, process until
®
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