Food recipes
Basic Aïoli
Basic Aïoli
Ingredients:
1 garlic clove, peeled
2 large egg yolks
½ teaspoon kosher salt
1 teaspoon lemon juice
2 tablespoons water, divided
¼ cup canola or grapeseed oil
½ cup extra-virgin olive oil
Directions:
Put the garlic clove, egg yolks, salt, lemon juice, and 1 tablespoon water in the blender jar
and process on medium for 5 seconds. Using a spatula, scrape the sides of the blender and
push the ingredients toward the blade.
Next, remove the plug from the center of the blender lid and with the blender running on
medium, slowly pour the canola oil drop by drop through the lid. You may want to use
your hand as a shield so the mixture doesn’t splatter all over. Continue adding all the
canola oil this way. It should take about two minutes.
Add the second tablespoon of water and blend on medium for 5 seconds. Begin adding the
olive oil drop by drop as well. Once the mixture starts to emulsify, you may pour the
remaining oil in a steady stream until all of it is incorporated. Refrigerate until ready for
use, up to 3 days.
CHAPTER 7
Soups
Soups, like smoothies, are a given when it comes to the blender. In fact, no other
kitchen appliance comes close to achieving the velvety smooth texture a blender does. An
immersion blender does an okay job, but the difference is detectable, and it usually makes
a mess.
The blender can also make hot soup in minutes from whole vegetables—
unbelievable, I know! The friction of the blades creates heat that warms the blender jar’s
contents as it runs. While you can make most soups this way—broccoli, squash, kale—I
like to roast my ingredients first for a deeper, richer flavor. It’s amazing what a mere half
hour in the oven can do for veggies. They start to caramelize, and the heat brings out a
sweet, nutty taste.
This chapter contains hearty soups as well as some lighter summer purees. Eating
soups year-round is an exceptional way to pack nutrition into a meal. Whether you serve
soup as a meal’s starter or highlight it as the main course, you can easily count two
servings of vegetables into your daily requirements.
Chicken and vegetable stocks serve as the base for most of these soups. If possible,
make them homemade—then you know everything you’re putting in your soup is good
and pure, with no unnecessary additives. The clean flavor of the stock will only accentuate
the soup’s star ingredients, giving them the prominence they deserve.
You’ll also see that most of the recipes make at least six servings. These quantities
are purposefully large, which allows you to freeze portions for later if you don’t eat up the
soup right away. It’s just like putting money in the bank!
Verdant Spring Pea Soup
serves 4
Ingredients:
1 garlic clove, peeled
2 large egg yolks
½ teaspoon kosher salt
1 teaspoon lemon juice
2 tablespoons water, divided
¼ cup canola or grapeseed oil
½ cup extra-virgin olive oil
Directions:
Put the garlic clove, egg yolks, salt, lemon juice, and 1 tablespoon water in the blender jar
and process on medium for 5 seconds. Using a spatula, scrape the sides of the blender and
push the ingredients toward the blade.
Next, remove the plug from the center of the blender lid and with the blender running on
medium, slowly pour the canola oil drop by drop through the lid. You may want to use
your hand as a shield so the mixture doesn’t splatter all over. Continue adding all the
canola oil this way. It should take about two minutes.
Add the second tablespoon of water and blend on medium for 5 seconds. Begin adding the
olive oil drop by drop as well. Once the mixture starts to emulsify, you may pour the
remaining oil in a steady stream until all of it is incorporated. Refrigerate until ready for
use, up to 3 days.
CHAPTER 7
Soups
Soups, like smoothies, are a given when it comes to the blender. In fact, no other
kitchen appliance comes close to achieving the velvety smooth texture a blender does. An
immersion blender does an okay job, but the difference is detectable, and it usually makes
a mess.
The blender can also make hot soup in minutes from whole vegetables—
unbelievable, I know! The friction of the blades creates heat that warms the blender jar’s
contents as it runs. While you can make most soups this way—broccoli, squash, kale—I
like to roast my ingredients first for a deeper, richer flavor. It’s amazing what a mere half
hour in the oven can do for veggies. They start to caramelize, and the heat brings out a
sweet, nutty taste.
This chapter contains hearty soups as well as some lighter summer purees. Eating
soups year-round is an exceptional way to pack nutrition into a meal. Whether you serve
soup as a meal’s starter or highlight it as the main course, you can easily count two
servings of vegetables into your daily requirements.
Chicken and vegetable stocks serve as the base for most of these soups. If possible,
make them homemade—then you know everything you’re putting in your soup is good
and pure, with no unnecessary additives. The clean flavor of the stock will only accentuate
the soup’s star ingredients, giving them the prominence they deserve.
You’ll also see that most of the recipes make at least six servings. These quantities
are purposefully large, which allows you to freeze portions for later if you don’t eat up the
soup right away. It’s just like putting money in the bank!
Verdant Spring Pea Soup
serves 4
Printed from https://recipe.bluelayer.org/recipe/70763/basic-a-oli