Cuisinart Hurricane CSB-750H Service manual

INSTRUCTION AND
RECIPE BOOKLET
For your safety and continued enjoyment of this product,
always read the instruction book carefully before using.
Hurricane Hand Blender 1 Peak HP CSB-750H

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IMPORTANT SAFEGUARDS
When using an electrical appliance, especially when children are
present, basic safety precautions should always be taken, including
the following:
1. READ ALL INSTRUCTIONS.
2. Unplug from outlet when not in use, before putting on or
taking off parts and before cleaning. To unplug, grasp plug
and pull from electrical outlet. Never pull cord.
3. To protect against electrical shock, do not put the motor body,
cord or electrical plug of this hand blender in water or other
liquids. Only the detachable blending shaft and certain other
parts of this appliance have been designed for immersion into
water or other liquids. Never submerge any other portion of this
unit. If hand blender falls into liquid, immediately unplug it.
Carefully remove the blending shaft, clean and dry unit thoroughly
before continuing.
4. This appliance should not be used by children and care should
be taken when used near children.
5. Avoid contact with moving parts.
6. During operation keep hands, hair and clothing, as well as
spatulas and other utensils, away from attachments and any
mixing container to reduce risk of injury to persons and/or
damage to the appliance. A spatula may be used, but must be
used only when the unit is not operating.
7. Do not operate any appliance with a damaged cord or plug,
or after the appliance has malfunctioned or has been dropped
or damaged in any way or is not operating properly. Return the
appliance to the nearest Cuisinart Repair Center for examination,
repair, or mechanical or electrical adjustment.
8. Remove detachable shaft from the blender before washing the
blades or shaft.
9. Blades are SHARP. Handle carefully when removing,
inserting or cleaning.
10. When mixing liquids, especially hot liquids, use a tall container
or blend small quantities at a time to reduce spillage, splattering
and the possibility of injury from burning.
11. The use of attachments or accessories not recommended by
Cuisinart may cause fire, electric shock, or risk of injury.
12. Do not use outdoors or for purposes other than it's intended
use.
13. Do not let any cord hang over the edge of the table or counter.
Do not let cord come in contact with hot surfaces, including
stovetop.

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14. Make sure the appliance is off, the motor has stopped
completely and the appliance is unplugged from outlet before
putting on or taking off attachments, and before cleaning.
15. Do not operate your appliance in an appliance garage or
under a wall cabinet. When storing in an appliance garage
always unplug the unit from the electrical outlet. Not doing
so could create a risk of fire, especially if the appliance
touches the walls of the garage or the door touches the unit
as it closes.
SAVE THESE INSTRUCTIONS
FOR HOUSEHOLD USE ONLY
NOTICE
This appliance has a polarized plug (one blade is wider than the
other). As a safety feature, this plug will fit in a polarized outlet only
one way. If the plug does not fit fully in the outlet, reverse the plug.
If it still does not fit, contact a qualified electrician. Do not attempt
to defeat this safety feature.

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CONTENTS
Important Safeguards ....................................2
Unpacking Instructions ...................................4
Features and Components ................................5
Assembly..............................................6
Blending Attachment................................6
Whisk Attachment ..................................6
Potato Masher Attachment ..........................6
Operation..............................................7
Blending..........................................7
Pulse ............................................7
Whisking .........................................7
Mashing ..........................................7
Cleaning and Maintenance ................................8
Tips and Hints ..........................................8
Recipes ..............................................11
Warranty .............................................27
UNPACKING INSTRUCTIONS
Place the package containing the Hurricane Hand Blender 1 Peak HP on
a sturdy surface. Unpack the components from the box by removing the
upper protective insert. Gently slide the unit from the box. Remove all
support materials from the box and replace the upper insert. Save
packaging for possible repacking of the unit.
NOTE: The blending blades are extremely sharp.
Before using the Hurricane Hand Blender 1 Peak HP for the first time,
we recommend that you wipe the unit with a clean, damp cloth to
remove any dirt or dust. Dry it thoroughly with a soft absorbent cloth.
To clean all parts, see instructions on page 8. Read all instructions
completely for detailed operating procedures.

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FEATURES AND
COMPONENTS
1. Variable Speed Control Dial:
Allows you to select speed and
gradually adjust during blending if
desired.
2. Lock/Unlock Button:
Must be pressed to unlock before
power handle will operate.
3. On/Off Power Button:
Allows you to activate the hand
blender at the touch of a button
after unlocking. Simply unlock, then
press and hold down to blend or
pulse. Once the button is released,
blending will stop.
4. Comfort-Grip Handle:
The handle allows you to control the
hand blender with ease.
5. Motor Body Housing:
Houses the powerful 750-watt motor.
6. Blending Attachment:
This attachment easily snaps into
the motor body housing. The fixed
stainless blade is partially covered
by a stainless housing steel blade
guard that keeps splashing to a
minimum. Press the release button
on the back of the unit to detach for
easy cleaning.
7. Potato Masher:
Attaches to motor housing to mash
potatoes in bowl or pot.
8. Whisk Attachment:
Whisk attachment snaps into the
motor body housing; this attachment
is great for whipping cream, egg
whites and other delectable treats.
9. Mixing/Measuring Beaker:
Use this 4-cup blending beaker
container to blend drinks, shakes,
salad dressings and more. Designed
for easy gripping and drip-free pouring.
1. 2.
4.
3.
5.
6.
8.
7.
9.

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ASSEMBLY
BLENDING ATTACHMENT
1. Align the motor body housing with the blending
shaft and push the pieces together until you
hear and feel them click. It may be helpful to
press the release button when assembling.
2. Plug the motor housing into a electrical outlet.
WHISK ATTACHMENT
1. Align the motor body housing with the assembled
whisk attachment and push the gearbox and motor
housing together until you hear and feel them click. It
may be helpful to press the release button when
assembling.
NOTE: Whisk and whisk gearbox are detachable
from one another.
POTATO MASHER ATTACHMENT
Your potato masher attachment comes fully assembled.
1. Align the gearbox at the end of the potato masher
with the motor body housing and push gearbox and
housing together until you hear, and feel them click.
2. Plug the motor housing into an electrical outlet.
NOTE: Gearbox detaches from potato masher shaft
for cleaning and storage
To reassemble potato masher after cleaning
(see Cleaning Potato Masher Attachment, page.8)
1. Align the triangle mark on the gearbox with the
unlock symbol on the potato masher shaft.
2. Rotate the gearbox clockwise until you hear it click
and lock into place on the shaft.
3. Place blade onto hub at the wide end of shaft,
push down, and twist counterclockwise to secure.
NOTE: blade cannot be put on or taken off unless
gearbox is firmly attached to the shaft.

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OPERATION
BLENDING
The specially designed blade is for mixing and puréeing all kinds of
foods, including salad dressings, powdered drink products, soups and
sauces, and blended drinks like milkshakes or smoothies.
This blade mixes and stirs while adding only a minimum of air to your
mixture. A gentle up-and-down motion is all you need to make the
most flavorful, full-bodied recipes. Be careful never to remove the
blending shaft from the liquid while in operation, for it will splatter.
Tilt the pan or bowl away from you if needed to ensure the protective
blade guard on the blending shaft is fully submerged.
1. Plug in motor housing.
2. Put blending shaft into mixture to be blended.
3. Select Speed. Press and hold the Lock/Unlock button on top of the
motor housing and press the Power button to turn motor on. Once
motor is on, you can release the Lock/Unlock button, but continue
to hold the Power button. You can also press the Power button first,
holding it down as you press the Lock/Unlock button to turn motor
on. Speed can be gradually adjusted at any time during blending.
Do not hold Power button down for more than 60 seconds at a time.
4. To turn the blender motor off, release the Power button.
5. Unplug immediately after use.
CAUTION: DO NOT PUT FINGERS NEAR BLADE. TO DISLODGE
FOOD, UNPLUG HAND BLENDER FROM THE OUTLET FIRST.
PULSE
To Pulse, press and hold the Lock/Unlock button while pressing and
releasing the Power button as desired.
WHISKING
1. Insert the whisk attachment into the motor body. (See Assembly
for Whisk Attachment, page 6.)
2. Plug electrical cord into a wall socket.
3. Put the whisk into mixture to be blended.
4. Select Speed, Unlock and press Power button. The hand blender
will continue to run as long as the Power button is pressed in.
To turn off, release the Power button and the motor will stop.
MASHING
1. Be sure potato masher is securely assembled.
2. Put potatoes or other food to be mashed in large bowl or pot.
3. Plug in unit and place head of potato masher into food.
4. Unlock and push Power switch to turn masher on.

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5. Slightly raise and lower masher as you move it through food until it
reaches texture you want.
6. Release Power button to turn off masher before you lift it away
from the food.
7. Unplug unit.
CLEANING AND MAINTENANCE
HAND BLENDER
Always clean the motor body and blending shaft thoroughly after
using. Remove the blending shaft from the motor body. Clean the
motor body only with a sponge or damp cloth. Do not use abrasive
cleaners that could scratch the surface. To clean the blending shaft,
wash by hand in hot water using mild detergent, or on top shelf of
dishwasher. Be mindful of the fixed razor-sharp blade edges.
WHISK ATTACHMENT
To clean your whisk attachment, simply release the attachment
from the motor body housing. Once the whisk is removed, detach
the metal whisk from the gearbox by pulling the pieces apart.
To clean the gearbox, simply wipe with a damp cloth. To clean the
metal whisk, wash with warm, soapy water or clean on top shelf of
the dishwasher. Do not submerge the gearbox in water or any other
liquid.
POTATO MASHER ATTACHMENT
Release the potato masher attachment from the housing body. To simplify
cleaning, rinse the potato masher attachment immediately after use so
food does not dry on it. Press the inner blade back into the unit and turn
clockwise to release inner blade. Wash with warm, soapy water and a soft
bristle brush if necessary, or clean on top rack of dishwasher. Do not use
any sharp, metal objects. Dry thoroughly. To reassemble, see the
assembly instructions on page 6.
Any other servicing should be performed by an authorized service
representative.
TIPS AND HINTS
FOR HAND BLENDER
• Be sure that the blending blade guard is fully submerged before
blending ingredients to prevent splatter.
• To purée a soup, use the hand blender to blend the soup ingredients
to the desired consistency, using a gentle up-and-down motion right
in the saucepan or pot.
• When blending ingredients right in a pot or pan, tilt the pan away
from you to create a deeper area for blending to prevent splatter.

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• When using a nonstick cooking surface, be careful not to scratch
the coating with the hand blender.
• When blending into the blending beaker, for example when making
a fruit smoothie, cut most solid foods into ½ –1 inch pieces for easy
blending.
• Use the hand blender to make smooth gravies and pan sauces.
• Do not immerse motor body housing in water or any other liquids.
• When blending in the blending beaker, pour liquid ingredients in
first, unless recipe instructs otherwise.
• The hand blender is perfect for frothing milk for cappuccino or
lattés. Just warm milk in a small saucepan, and then pulse the hand
blender gently, being sure to keep the blending blade guard fully
submerged.
• Do not let hand blender stand in a hot pot on stove while not in use.
• Do not attempt to blend fruit pits, bones, or other hard materials as
these are liable to damage the blades.
• Do not fill mixing containers too full. The level of mixture will rise
when blending and can overflow.
• To whip air into a mixture, always hold the blade just under the
surface.
• Using a gentle up-and-down motions is the best way to blend and
incorporate ingredients uniformly.
• Liquid should not come closer than 1-inch of where the shaft
attaches to the motor housing.
• Use Low speed for gentle blending such as dressings and milkshakes.
• When puréeing soups, use Medium to first break up large, already
tender ingredients. Then gradually increase speed to High to make soup
very smooth.
• Use High speed for quick, powerful blending like smoothies
FOR POTATO MASHER
• When using the potato masher, it is best to use Low speed for
potatoes, which are starchy and should not be overworked. The High
speed can be used for other root vegetables like turnips and sweet
potatoes.
• To achieve a smoother and thicker root vegetable mash, add in 1 or
2 potatoes.
• The less you process potatoes the better. Mashing each section, by
using just 1 or 2 up and down motion, works best.
• Mash ingredients when they are hot—they will mash better and
more easily.
• Mash vegetables first, then add in the other ingredients, such as
milk, butter and seasonings.

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FOR WHISK ATTACHMENT
• Do not immerse whisk attachment gearbox in water or any other liquids.
• Use the whisk attachment for whipping heavy cream or egg whites.
• When whipping egg whites, use a very clean metal or glass bowl, never
plastic. Plastic can contain hidden oils and fats that can ruin the delicate
egg white foam. To help stabilize the egg whites, add
1
/
8
teaspoon of
cream of tartar per egg white prior to whipping them.
(If using a copper bowl, omit the cream of tartar.) Whip the egg whites
until desired peaks form.
• Whipping egg whites for too long causes them to dry out and become
less stable.
• When adding sugar to whipped egg whites, add it slowly when soft
peaks just begin to form and then continue beating to form desired
peaks.
• When whipping heavy cream, if possible and time allows, use a chilled
bowl and chill the whisk attachment. The best shaped bowl for whipping
cream is one that is deep with a rounded bottom to minimize any
splatter.
• The cream should come out of the refrigerator just before whipping.
Whipped cream may be used at either soft or firm peaks, depending on
preference. It may be flavored as desired. For best results, whip cream
just before using.
• The whisk attachment may also be used for any task that you would
normally whisk by hand, like crêpe batters or eggs for omelets.

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Breakfast Smoothie
Enjoy this smoothie on the go—it’s full of nourishing ingredients
that will fill you up.
Makes about 2 cups
½ cup orange juice (any juice or milk alternative may be used)
½ cup frozen blueberries
3 strawberries, hulled and halved
½ banana, cut into 1-inch pieces
½ cup lowfat yogurt
1 teaspoon flaxseed oil
1 to 2 teaspoons honey (optional)
1. Put all of the ingredients, in the order listed, into the mixing beaker.
Select High and blend, using a gentle up-and-down motion, until
smooth, about 30 to 45 seconds.
2. Serve immediately.
Nutritional information per serving (1 cup): Calories 138 (22% from fat)
• carb. 24g • pro. 4g • fat 3g • sat. fat 1g • chol. 4mg • sod. 51mg
• calc. 109mg • fiber 2g
Cherry-Ginger Shake
Coconut milk beverage is made for drinking with fewer calories and
grams of fat than canned coconut milk. For a thicker, creamier shake,
substitute 2/3 cup canned coconut milk for the coconut milk beverage.
Makes about 1 cup
1 cup dark, sweet frozen cherries
¾ cup coconut milk beverage
1 ½-inch piece fresh ginger, peeled
1. Put all of the ingredients, in the order listed, into the mixing beaker
. Select High and blend, using a gentle up-and-down motion, until
smooth, about 30 seconds or more.
2. Serve immediately.
Nutritional information per serving (1 cup): Calories 128 (23% from fat)
• carb. 24g • pro. 1g • fat 3g • sat. fat 3g • chol. 0mg
• sod. 1mg • calc. 1mg • fiber 4g

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Caffè Latte
Be your own barista by frothing this silky coffee drink at home.
Makes ½ cup
½ cup cold skim milk
¼ cup brewed espresso (hot)
1. In a small saucepan, heat milk over medium heat until steam begins
rising off the surface, but no bubbles have formed. While the milk is
heating, add espresso to a mug or large drinking cup.
2. Pour heated milk into the mixing beaker. Select Low and pulse to begin
frothing. Continue processing on Low, using a gentle up-and-down
motion, until desired amount of froth is produced.
3. Pour the milk over the espresso, using a spoon to hold back the foam.
Spoon the foam on top and serve.
Nutritional information per serving (½ cup): Calories 47 (0% from fat)
• carb. 7g • pro. 5g • fat 0g • sat. fat 0g • chol. 3mg
• sod. 70mg • calc. 150mg • fiber 0g
Chocolate Peanut Butter Ice Cream Shake
To satisfy your sweet tooth.
Makes 2 cups
1½ cups chocolate ice cream
2 teaspoons creamy peanut butter
1 teaspoon chocolate syrup
¾ cup whole milk
1. Put all of the ingredients, in the order listed, into the mixing beaker.
Select Low. Blend, using a gentle up-and-down motion, until smooth
and homogenous, about 30 to 40 seconds.
2. Serve immediately.
Nutritional information per serving (½ cup): Calories 156 (46% from fat)
• carb. 18g • pro. 4g • fat 8g • sat. fat 5g • chol. 23mg
• sod. 69mg • calc. 112mg • fiber 1g

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Mango Lassi
Adjust the amount of sugar in this recipe based on your personal
preference and the ripeness of your mango—riper mangoes are sweeter.
Makes 2 cups
4 ice cubes
1 ripe mango, peeled, pitted and cut into ½-inch pieces
1½ cups plain, whole-milk yogurt
½ teaspoon ground cardamom
½ teaspoon ground cinnamon
Pinch kosher salt
3 teaspoons granulated sugar, divided
1. Put the ice cubes, mango, yogurt, spices and salt into the mixing
beaker. Select High and blend, using a gentle up-and-down motion,
until smooth, about 1 minute. Taste and add sugar, 1 teaspoon at a
time, blending after each addition, until desired sweetness is reached.
2. Serve immediately.
NOTE: If a thinner drink is desired, add cold water, a tablespoon or two at
a time, blending after each addition, until desired consistency is achieved.
Nutritional information per serving (1 cup): Calories 223 (25% from fat)
• carb. 34g • pro. 9g • fat 6g • sat. fat 4g • chol. 23mg
• sod. 181mg • calc. 319mg • fiber 2g
Power Blast Protein Smoothie
Make this for a post-workout pick-me-up.
Makes about 2 cups
1 cup rice milk (any milk or milk alternative may be used)
½ cup frozen mango pieces
1 cup chopped fresh pineapple
½ banana, cut into ½-inch pieces
1
/3cup plain, whole-milk yogurt
2 tablespoons protein powder
1. Put all of the ingredients, in the order listed, into the mixing beaker.
Select High and blend, using a gentle up-and-down motion, until
smooth, about 30 to 45 seconds.
2. Serve immediately.
Nutritional information per serving (1 cup): Calories 163 (7% from fat)
• carb. 30g • pro. 10g • fat 1g • sat. fat 0g • chol. 0mg
• sod. 146mg • calc. 36mg • fiber 1g

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Simple Fruit Smoothie
Tweak this recipe with any type of fruit or juice. If you do not have
frozen fruit on hand, fresh fruit is an easy substitution.
Makes about 1 cup
½ cup orange juice (any juice alternative may be used)
1 cup frozen strawberries
1 small to medium banana, cut into 1-inch pieces
1. Put all of the ingredients, in the order listed, into the mixing beaker.
Select High and blend, using a gentle up-and-down motion, until
smooth, about 45 to 60 seconds.
2. Serve immediately.
Nutritional information per serving (1 cup): Calories 275 (4% from fat)
• carb. 70g • pro. 3g • fat 1g • sat. fat 0g • chol. 0mg
• sod. 6mg • calc. 42mg • fiber 5g
Watermelon-Mint Refresher
This summery drink doesn’t require any extra liquid to blend—the
watermelon is watery enough.
Makes 2 cups
1 cup frozen strawberries
1 tablespoon fresh mint leaves
2 cups watermelon, cut into ½-inch pieces
1. Put all of the ingredients, in the order listed, into the mixing beaker.
Select High and blend, using a gentle up-and-down motion, until
smooth, about 30 seconds.
2. Serve immediately.
Nutritional information per serving (1 cup): Calories 75 (10% from fat)
• carb. 18g • pro. 1g • fat 1g • sat. fat 0g • chol. 0mg
• sod. 5mg • calc. 24mg • fiber 2g

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Aioli/Mayonnaise
A hefty amount of garlic transforms this mayonnaise recipe into aioli, a
dip traditionally used for crudités. Like mayonnaise, it can also be used
to top burgers, fish and crab cakes.
Makes about 1 cup
2 garlic cloves, peeled (if making aioli)
2 large egg yolks
2 tablespoons fresh lemon juice
1 to 2 pinches kosher salt
1 tablespoon Dijon-style mustard
11 /3cups vegetable oil
1. Put all of the ingredients (leaving out the garlic if making mayonnaise),
in the order listed, into the mixing beaker. Allow to sit for about 30
seconds to 1 minute.
2. Insert the blending shaft into the mixing beaker so that the blade
guard touches the bottom of the cup. Select Low and blend, keeping
the blade on the bottom. Once the ingredients thicken and start to
emulsify, continue processing, using a gentle up-and-down motion, until
completely thick and all of the oil is completely incorporated.
3. Taste and adjust seasoning as desired.
Nutritional information per serving (1 tablespoon, Aioli): Calories 169 (98% from fat)
• carb. 1g • pro. 0g • fat 19g • sat. fat 3g • chol. 23mg
• sod. 33mg • calc. 4mg • fiber 0g
Nutritional information per serving (1 tablespoon, Mayonnaise): Calories 169 (98% from fat)
• carb. 0g • pro. 0g • fat 19g • sat. fat 2g • chol. 23mg
• sod. 32mg • calc. 3mg • fiber 0g
Basic Vinaigrette
Use this recipe as a guide for making various combinations. Simple
additions, like fresh or dried herbs, citrus or honey, can make a new
dressing every time.
Makes about 1 cup
¼ cup wine vinegar
1 teaspoon Dijon mustard
¼ teaspoon kosher salt
1
/8teaspoon freshly ground black pepper
¾ cup extra virgin olive oil

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1. Put all of the ingredients, in the order listed, into the mixing beaker.
Select Low and blend, keeping the metal blade completely submerged,
until the mixture starts to emulsify. Continue processing, using a gentle
up-and-down motion, until homogenous, about 30 seconds.
2. Taste and adjust seasoning as desired.
Nutritional information per serving (2 tablespoons): Calories 181 (100% from fat)
• carb. 0g • pro. 0g • fat 21g • sat. fat 3g • chol. 0mg
• sod. 91mg • calc. 0mg • fiber 0g
Mixed Citrus Vinaigrette
Use any variety of citrus in this recipe to dress up your
typical green salad.
Makes about 1 cup
1 1-inch piece shallot, peeled
1 teaspoon Dijon-style mustard
1 teaspoon fresh thyme leaves
¼ teaspoon kosher salt
Pinch freshly ground black pepper
½ grapefruit, juiced (about 3 tablespoons)
½ orange, juiced (about 2 tablespoons)
½ lemon, juiced (about 1 tablespoon)
¼ teaspoon mixed grapefruit, orange and lemon peel, bitter
white pith removed
2/3cup extra virgin olive oil
1. Put all of the ingredients, except for the olive oil, into the mixing beaker
in the order listed. Select High and blend until mixed and ingredients are
broken up, about 10 seconds.
2. Add oil. Select Low and blend, keeping the metal blade completely
submerged, until the mixture starts to emulsify. Continue processing,
using a gentle up-and-down motion, until homogenous, about 10
additional seconds.
3. Taste and adjust seasoning as desired.
Nutritional information per serving (2 tablespoons): Calories 168 (95% from fat)
• carb. 2g • pro. 0g • fat 19g • sat. fat 3g • chol. 168mg
• sod. 82mg • calc. 2mg • fiber 0g

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Hollandaise Sauce
Using a hand blender makes this tricky-to-make sauce a no-fuss recipe
that you will want to put on top of more than just poached eggs.
Makes about 1 cup
4 large egg yolks
1 tablespoon fresh lemon juice
¾ teaspoon kosher salt
½ pound (2 sticks) unsalted butter, melted and kept slightly warm
(not hot) Warm water, as needed
1. Put the egg yolks, lemon juice and salt into the mixing beaker. Slowly
pour the warm butter into the cup, carefully leaving any white milk solids
on the bottom of the pot behind. Allow to rest for about 1 minute.
2. Insert the blending shaft into the mixing beaker so that the blade guard
touches the bottom of the cup. Select Low and blend, keeping the
blade on the bottom. Once the ingredients thicken and start to emulsify,
continue processing, using a gentle up-and-down motion, until thick
and all the ingredients are incorporated.
3. If sauce is too thick, blend in warm water, 1 teaspoon at a time, until
desired consistency is achieved (approximately 2 tablespoons total).
4. Taste and adjust seasoning as desired. Serve immediately or transfer to
a double boiler to keep warm.
Nutritional information per serving (2 tablespoons): Calories 230 (97% from fat)
• carb. 0g • pro. 1g • fat 25g • sat. fat 15g • chol. 153mg
• sod. 218mg • calc. 11mg • fiber 0g
Asparagus Leek Soup
This soup practically screams “Spring!” when asparagus and
leeks are abundant.
Makes about 7½ cups
2 tablespoons olive oil
2 garlic cloves, finely chopped
2 medium leeks, white and light green parts only, thin-sliced
1 to 1½ teaspoons kosher salt, to taste, divided
2 large bunches asparagus (about 2 to 2½ pounds), rough ends
trimmed and cut into 2-inch pieces (tips removed and reserved
for garnish), optional (see note in step 4)
1 large red potato (about 8 ounces), peeled and cut into ½-inch
pieces, held in water to prevent oxidation
¼ cup dry white wine or Cognac
¼ teaspoon freshly ground black pepper
5 cups vegetable or chicken broth, low sodium (the more clear

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the broth, the greener the soup will be)
1 teaspoon fresh lemon juice
Crème fraîche for garnish
Chopped chives for garnish
1. Heat the olive oil in a small to medium stockpot set over medium heat.
Once hot, add the garlic and leeks with ¼ teaspoon of the salt; stir until
you hear a slight sizzle and then cover pot to sweat the leeks for about
5 to 10 minutes, until they are very soft.
2. Add the asparagus, potato and ½ teaspoon of the salt to the pan. Stir to
coat all vegetables and sauté until soft, about 10 minutes. Pour in white
wine or Cognac and stir until completely reduced. Add remaining salt
and pepper, and stir in the broth. Simmer, partially covered, until all the
vegetables are very tender, about 20 to 25 minutes.
3. While soup is simmering, steam the asparagus tips separately, about
5 to 8 minutes, until crisp tender. Shock tips in ice water to maintain a
bright green color. Once cool, slice tips thinly lengthwise for garnish.
(Note: This step is optional, but makes for a great presentation.)
4. Remove soup from heat. Select Medium and blend, using a gentle
up-and-down motion. Gradually increase to High until very smooth,
about 1½ minutes.
5. Stir in lemon juice. Taste and adjust seasoning as desired.
6. Serve immediately, garnishing with a dollop of crème fraîche, some
chopped chives and asparagus tips.
Nutritional information per serving (about 1 cup): Calories 116 (31% from fat)
• carb. 15g • pro. 5g • fat 4g • sat. fat 1g • chol. 0mg
• sod. 747mg • calc. 52mg • fiber 4g
Black Bean Soup
This soup gets its rich texture from not rinsing the beans; the starchy
liquid from the can is used to thicken the soup.
Makes about 6 cups
1 tablespoon olive oil
2 garlic cloves, finely chopped
1 small onion, finely chopped
1 jalapeño, seeded and finely chopped
1 red bell pepper, finely chopped
1¼ teaspoons kosher salt, divided
1 bay leaf
1 teaspoon ground cumin
3 1 15-ounce can black beans, not drained
1 cup chicken broth, low sodium
1 teaspoon red wine vinegar
Crème fraîche or plain, full-fat yogurt for garnish
Cilantro for garnish
Tortilla chips for garnish

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1. Heat the oil in a small to medium stockpot over medium heat. Once the
oil is hot, add the vegetables and sauté until soft, about 5 to 7 minutes.
2. Add ¾ teaspoon of the salt, bay leaf and cumin. Cook for 1 minute to
toast the cumin.
3. Add the beans (with liquid from can) and the stock. Simmer, partially
covered, until all the ingredients are tender and the flavors have melded
together, about 20 to 25 minutes. Remove bay leaf.
4. Remove soup from the heat. Select Medium and blend, using a gentle
up-and-down motion. Gradually increase to High until very smooth,
about 1 minute. Add remaining salt and vinegar; blend an additional 10
to 15 seconds to incorporate.
5. Taste and adjust seasoning as desired.
6. Serve, garnishing with crème fraîche, cilantro and tortilla chips.
Nutritional information per serving (1 cup): Calories 288 (13% from fat)
• carb. 47g • pro. 18g • fat 4g • sat. fat 1g • chol. 0mg
• sod. 589mg • calc. 63mg • fiber 17g
Carrot Ginger Soup
A small amount of ginger goes a long way in this naturally sweet soup.
Increase the amount for an even bigger kick.
Makes about 6½ cups
2 tablespoons unsalted butter or olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 1-inch piece fresh ginger, peeled and finely chopped
1 teaspoon kosher salt, divided
1 pound carrots, peeled and cut into ½-inch slices
¼ teaspoon ground cinnamon
1
/8teaspoon ground allspice
Pinch freshly ground nutmeg
1 thyme sprig
5 cups chicken broth, low sodium
1. Heat the butter or olive oil in a small to medium stockpot set over
medium heat. Once the butter or olive oil is hot, add the onion, garlic,
ginger and ¼ teaspoon of the salt. Cook until soft and fragrant, about 5
minutes.
2. Add the carrots, remaining salt, spices and thyme sprig to the skillet;
stir to coat ingredients and cook until carrots are slightly tender, about 8
minutes. Add broth and simmer until all the vegetables are very tender
and the flavors have melded together, about 20 to 25 minutes. Remove
thyme sprig.

20
3. Remove soup from heat. Select Medium and blend, using a gentle
up-and-down motion. Gradually increase to High until very smooth,
about 1 minute.
4. Taste and adjust seasoning as desired.
Nutritional information per serving (about 1 cup): Calories 133 (44% from fat)
• carb. 10g • pro. 4g • fat 5g • sat. fat 1g • chol. 0mg
• sod. 871mg • calc. 47mg • fiber 2g
Cauliflower Soup
Let this soup warm you up on a cold, winter afternoon. It is so easy to
prepare with your hand blender.
Makes 6 cups
1 tablespoon olive oil
1 medium leek, white and light green parts only, thinly sliced
1 medium head cauliflower, about 2½ pounds, cut into florets
1½ teaspoons kosher salt, divided
¼ teaspoon freshly ground black pepper
¼ teaspoon caraway seeds
4 cups vegetable broth, low sodium
1. Heat the olive oil in a medium stockpot set over medium heat. Once
warm, add the leeks and gently sauté until soft and fragrant, about 5
minutes, being careful that they do not pick up any color.
2. Add the florets and 1 teaspoon of the salt, pepper and caraway seeds.
Stir and gently sauté for an additional couple of minutes. Add the broth
and remaining salt, and simmer, partially covered, until the cauliflower is
very tender, about 20 to 25 minutes.
3. Remove soup from heat. Select Medium and blend, using a gentle
up-and-down motion. Gradually increase to High until very smooth,
about 1 to 2 minutes. If the soup seems too thick, add additional broth
or water until desired consistency is achieved.
4. Taste and adjust seasoning as desired.
Nutritional information per serving (about 1 cup): Calories 76 (30% from fat)
• carb. 10g • pro. 4g • fat 3g • sat. fat 0g • chol. 0mg
• sod. 991mg • calc. 53mg • fiber 4g