Williams-Sonoma 56-OZ Manuel D'utilisateur page 11

RECIPES
FROZEN DRINKS
STRAWBERRY DAIQUIRIS
Prep Time: 10 minutes
Servings: 4
Ingredients:
3/4 cup frozen strawberries Juice of 4 limes
1 cup light rum Ice cubes as needed
4 tsp. sugar 2 fresh strawberries with hulls intact,
halved lengthwise, for garnish
Directions:
Select 4 cocktail glasses. In a blender, combine the frozen strawberries, rum, sugar and lime juice.
Add ice to cover by 1 1/2 inches and process until liquefied. Pour into the glasses and garnish each glass
with a strawberry half, resting it on the rim. Serve immediately. Serves 4.
Adapted from Williams-Sonoma Cocktail Parties, by Georgeanne Brennan (Free Press, 2006).
FROZEN GINGER MARGARITAS
Prep Time: 10 minutes
Servings: 4
Ingredients:
2 cups lemon and 1 1/3 Lemon and Lime soda
lime margarita mix
3/4 cup tequila
4 cups crushed ice
2 tsp. grated fresh ginger
Directions:
In a blender, combine the margarita mix, ice, lemon and lime soda, tequila and ginger and blend
until smooth. Pour into margarita glasses rimmed with sugar. Serves 4.
Developed by Williams-Sonoma Test Kitchen
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Sugar for rimming
glasses (optional)
RECIPES
SOUPS
CARROT GINGER SOUP
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 4
Ingredients:
2 Tbs. olive oil 1 lb. (500 g) carrots (3 to 4
large carrots), peeled and cut
1 yellow onion, thinly sliced
into 1-inch (2.5-cm) pieces
2 garlic cloves, thinly sliced
1 Yukon Gold potato,
2-inch (5-cm) piece
peeled and cut into
fresh ginger, peeled and
1-inch (2.5-cm) pieces
thinly sliced
3 cups (24 fl. oz./750 ml)
Kosher salt and freshly
chicken broth, vegetable broth
ground pepper
or water, plus more as needed
Directions:
In a large saucepan over medium-low heat, warm the olive oil. Add the onion, garlic, ginger and a pinch of salt
and cook, stirring frequently, until the onions begin to soften and turn translucent, about 5 minutes. Add the
carrots, potato, another pinch of salt and a few grinds of pepper. Cook, stirring occasionally and adding a
splash of water if the vegetables start to brown or stick to the bottom of the pan, until all of the vegetables
are soft and falling apart, about 20 minutes. Add the broth and continue cooking for 20 minutes.
Let the soup cool completely. Working in batches, transfer the soup to a blender and purée, starting on
low speed and slowly increasing the speed to high. Return the soup to the pan and stir in the cream.
Stir in more broth if desired to reach the desired consistency and season the soup to taste with salt
and pepper. Divide the soup among 4 bowls and garnish each serving with a dollop of crème fraîche.
Sprinkle with the parsley and almonds and serve hot. Serves 4.
Developed by Williams-Sonoma Test Kitchen
2 Tbs. heavy cream
Crème fraîche for garnish
Fresh flat-leaf parsley leaves
for garnish
Coarsely chopped toasted
almonds for garnish (optional)
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