Cuisinart SB-5600 - Manual (Page 15)

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Strain the solids from the cooking liquid, reserving liquid. Place solids
and 1 cup of the cooking liquid in the blender jar with the chipotle
peppers. Cover and blend on Purée for 20 to 30 seconds until completely
emulsified, smooth and homogenous. Return purée to clean saucepan
and stir in reserved cooking liquid. Reheat if necessary.
Note: Recipe may be doubled – blend to purée in 2 batches.
Nutritional information per 1-cup serving:
Calories 212 (45% from fat) • carb. 26g • pro. 5g • fat 11g
• sat. fat 3g • chol. 5mg • sod. 973mg • calc. 60mg • fiber 4g
Creamy Mushroom Soup with
Roasted Mushroom “Croutons”
Porcini mushrooms add extra flavor to the soup, and the Roasted
Mushroom “Croutons” make a flavorful garnish.
Makes 8 cups
For the Roasted Mushroom “Croutons”
2
tablespoons extra virgin olive oil
1 pound sliced mushrooms
1 teaspoon kosher salt
For the Creamy Mushroom Soup
2
ounces dried porcini mushrooms
2 cups boiling water
4 tablespoons unsalted butter
2 cups sliced leeks (½-inch thick)
1 cup chopped onion (½-inch pieces)
½ cup sliced celery (½-inch thick)
2 cloves garlic, peeled, smashed and cut in half
1 pound sliced mushrooms
1 teaspoon thyme
1 ⁄
3
cup dry sherry
3 to 4 cups chicken stock or broth
8
ounces russet potato, peeled and cut into 1-inch pieces
1 teaspoon kosher salt
¼ teaspoon ground white pepper
2 tablespoons fresh lemon juice
¼ cup half-and-half or light cream
Preheat oven to 400°F. Line a baking sheet with parchment and drizzle
with half the olive oil. Arrange the mushrooms in a single layer, drizzle
with remaining olive oil and sprinkle with salt. Toss to coat, then arrange
in a single layer again. Place in preheated oven and roast until
mushrooms are browned, crispy and about half their original size. Let
cool and reserve to use as “croutons” for the soup.
Place the dried mushrooms in a heatproof bowl. Cover with boiling water
and let stand until softened, about 20 to 30 minutes. Drain, reserving the
soaking liquid. Pour the soaking liquid through a coffee filter set in a
strainer to remove any impurities and reserve.
Heat the butter in a 5-quart Dutch oven type pan over medium heat. Add
the leeks, onion, celery, and garlic. Cook until tender and translucent,
about 3 to 5 minutes. Add the sliced mushrooms and thyme. Cook over
medium-low heat until mushrooms are tender and have given up most of
their liquid, about 15 to 20 minutes. Stir in the sherry and cook until
reduced to about 1 tablespoon. Add enough chicken stock to the reserve
mushroom soaking liquid to make 5 cups and add to the vegetable
mixture with the potato and salt. Cover loosely and bring to a boil.
Reduce heat to low, and simmer, loosely covered until potato is tender,
about 20 minutes. Stir in pepper and lemon juice. Let stand 5 minutes.
Strain the solids from the liquid, reserving all liquid. Have a large clean
saucepan ready.
Place half the solids in the blender jar with 1½ cups of the liquid. Cover
and blend on Purée until smooth, creamy and homogenous, about 30 to
40 seconds. Transfer to the clean saucepan and repeat with remaining
solids and 1½ cups of the liquid. Combine with puréed mixture in
saucepan. Stir in any remaining liquid, and half-and-half or light cream.
Place over low heat to reheat to serving temperature. Serve hot and
sprinkle with Roasted Mushroom Croutons.
Nutritional information per 1-cup serving:
Calories 206 (44% from fat) • carb. 23 • pro. 6g • fat 11g
• sat. fat 5g • chol. 18mg • sod. 715mg • calc. 47mg • fiber 4g
Roasted Beet & Tomato Soup with Tarragon
This is a “slow food” soup. It takes a while, but roasting the beets
and tomatoes concentrates the flavors and color in this vivid ruby red
soup that is scented with just a hint of tarragon. This soup may be
served hot or chilled – add a dollop of sour cream or a drizzle of
heavy cream if you are feeling indulgent.
Makes 8 cups
2 pounds red beets, stems cut to 3 inches in length,
greens reserved for another use or discarded
1 can (35 ounces) Italian plum tomatoes, drained,
juices reserved
2 tablespoons unsalted butter
2 cups chopped (½-inch pieces) onions