Yukon Gold Potato And Roasted Garlic Soup - Cuisinart Smart Stick CSB-87C Instruction And Recipe Booklet

2. While the chorizo is cooking, insert the chopping blade sharp side up
in the work bowl of the chopper attachment. Add the onion and garlic
into the work bowl and pulse on High to finely chop, about 7 to 9
pulses.
3. Keeping the saucepan over medium heat, add the chopped onion and
garlic. Cook until starting to soften, about to 2 to 3 minutes. Stir in the
beer and scrape up any browned bits on the bottom of the pan with a
wooden spoon. Bring the beer to a simmer.
4. While the beer is cooking, combine the cheeses in a medium bowl and
toss with the tapioca starch to evenly coat the cheese.
5. When the beer begins to simmer, reduce the heat to low and insert the
immersion blender into the pot, being sure to keep the metal blade
completely submerged while blending. While pulsing on Low, gradually
add the cheese, about ¼ cup (60 ml) at a time, blending each addition
before adding the next. As more cheese is added to the pot, switch
from pulsing to blending until sauce is smooth and fully blended. The
cheese sauce should be thick, but have a pourable consistency.
6. Stir in the chopped jalapeño, tomato and chorizo. Serve immediately.
Note: If not eating this right away, keep the cheese sauce warm
over low heat and stir in the chorizo, tomato and jalapeño just before
serving.
Nutritional information per serving [2 tablespoons (30 ml)]:
Calories 122 (73% from fat) • carb. 1g • pro. 6g • fat 10g • sat. fat 5g

Yukon Gold Potato and Roasted Garlic Soup

Don't be afraid of the amount of garlic called for in the recipe –
roasting makes its flavour mellow and sweet.
Makes about 6½ cups (1.625 L)
1 head of garlic
2 teaspoons (10 ml) olive oil, divided
1 tablespoon (15 ml) unsalted butter
1 large onion, thinly sliced
1 teaspoon (5 ml) chopped fresh thyme
1½ teaspoons (7 ml) kosher salt, divided
¼ cup (60 ml) white wine
2 pounds (900 g) Yukon gold potatoes, peeled and diced
3½ cups (875 ml) chicken stock, low sodium
1¼ cups (300 ml) water
1 tablespoon (15 ml) chopped chives, for garnish
1. Preheat the oven to 400°F (200°C). Slice off the top of the garlic
head to just expose the cloves and place on a piece of aluminum foil.
Drizzle the garlic with 1 teaspoon (5 ml) of the oil and tightly wrap
foil around it. Place the garlic pouch in a pie plate or other ovenproof
dish and roast for 45 minutes to 1 hour, until cloves are very soft and
• chol. 30mg • sod. 211mg • calc. 145mg • fiber 0g
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