Specifications
18
19
reserve the tips. When shallots are soft, add asparagus and potato to
saucepan and cook for about 6 minutes longer, until asparagus is bright
in colour. Add wine and 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 blender into the
saucepan, making sure the protective guard is submerged. Blend, using
a gentle up-and-down motion until ingredients are well combined, about
40–50 seconds. Season with salt, pepper and basil. Stir in cream if
using. While soup is cooking bring 2 cups (500 ml) of water to a boil.
Add the asparagus tips and cook for 2 minutes until bright green. Drain
and immediately plunge into an ice-water bath to stop cooking.
Serve soup hot, garnished with reserved asparagus tips.
Nutritional information per ½ cup (125 ml) serving:
Calories 81 (28% from fat) • carb. 10g • pro. 4g • fat 3g
• sat. fat 1g • chol. 6mg • sod.525mg • calc. 36mg • fiber 2g
CURRIED CAULIFLOWER SOUP
Makes 5 cups (1.25 L)
1 tablespoon (15 ml) olive oil
4 ounces (115 g) leeks, washed and trimmed,
dark green parts removed, sliced
1 teaspoon (5 ml) curry powder
¼ teaspoon (1 ml) turmeric
½ teaspoon (2 ml) kosher salt
1 head of cauliflower (about 1¾ pounds [795 g])
cut into small florets
3½ ounces (100 g) red potato peeled and cut into ½ inch
(1.25 cm) cubes
½ cup (125 ml) white wine
3½ cups (875 ml) chicken stock or vegetable stock
1 teaspoon (5 ml) lemon or lime juice
Place a 4-quart (4 L) saucepan over medium heat and add olive oil. Add
leeks and “sweat” for about 6–8 minutes until very soft. Add curry
powder, turmeric, and salt to leek mixture and cook for about 1–2
minutes. Add cauliflower florets and potato. Stir to coat with spices and
cook for another 5 minutes to soften slightly. Add white wine and
increase heat to bring to a boil. Reduce the wine until there is a scant
amount left. Add stock just to cover. Bring to a boil and then reduce
heat to medium low. Simmer for about 25 minutes or until the vegeta-
bles are very soft.
Insert the blender into the saucepan, making sure the protective guard is
submerged. Blend, using an up-and-down motion until ingredients are
well combined, about 45–50 seconds. Add lemon juice. Taste and adjust
seasoning accordingly.
Nutritional information per ½ cup (125 ml) serving:
Calories 71 (22% from fat) • carb. 10g • pro. 4g • fat 2g
• sat. fat 0g • chol. 0mg • sod. 350mg • calc. 39mg • fiber 3g
SWEET RED PEPPER COULIS
Makes 2½ cups (625 ml)
1 tablespoon (15 ml) olive oil
1 medium yellow onion, peeled, roughly chopped
6 cloves of garlic, peeled and smashed
3 medium red peppers [about 6 ounces (175 g) each],
roughly chopped
½ teaspoon (2 ml) kosher salt
¼ teaspoon (1 ml) freshly ground pepper
¼ cup (50 ml) dry white wine
¼ cup (50 ml) chicken stock
Heat the olive oil in a 2½ quart (2.3 L) saucepan over medium-low heat.
Add the onion, garlic, red pepper, salt, and pepper and stir to coat.
Reduce heat to low, cover loosely and “sweat” slowly until softened for
about 15–20 minutes. Take care that the vegetables do not pick up any
colour.
When vegetables are soft, add wine and increase 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 and simmer for about 10 minutes. Insert the blender into the
saucepan, making sure the protective guard is submerged. Blend, using
an up-and-down motion until ingredients are smooth and well combined,
about 50–60 seconds.
Nutritional information per ½ cup (125 ml) serving:
Calories 41 (33% from fat) • carb. 5g • pro. 1g • fat 2g
• sat. fat 0g • chol. 0mg • sod. 148mg • calc.13mg• fiber 1g
GREEN CHILE SAUCE
Makes 2¼ cups (550 ml)
1½ pounds (750 g) Anaheim or green New Mexican chiles
1 small onion [approximately 3¼ ounce (90 g)],
cut into quarters
1 large garlic clove, peeled
1 jalapeño pepper [approximately ½ ounce (14 g)], cut in half,
seeds and stem removed
1 tablespoon (15 ml) unsalted butter
1 tablespoon (15 ml) flour
1½ cups (375 ml) chicken stock