Cuisinart CB-18BKSS - Manual (Page 15)

15
Place leeks in a medium bowl and add cold water. Swirl, then let
stand for minutes. Lift leeks from the water without disturbing the
sand/sediment collected in the bowl; allow to drain completely.
Melt butter in a large Cuisinart ® Saucepan over medium heat. Add the
drained leeks, onion, and thyme. Let cook until softened, 3 to 5 minutes.
Add potatoes, stock, and water; cover and bring to a boil over medium
high heat. Reduce heat to low, and simmer, uncovered, until potatoes
are soft, about 10 to 15 minutes.
Drain vegetables, reserving cooking liquid. Place vegetables in blender
jar. Add 1 cup cooking liquid; return remaining cooking liquid to
saucepan. Cover blender jar. Set on Speed 16. Blend until totally
smooth, about 30 to 40 seconds. Stir vegetable purée into stock in
saucepan and reheat over medium low heat. Add salt, pepper and
half-and-half.
Nutritional information per serving:
Calories 132 (37% from fat) • carb. 18g • pro. 3g • fat 6g •
sat. fat 3g • chol. 16mg • sod. 369mg • calc. 56mg • fiber 3g
Variation: Turn this soup into Creamy Watercress Soup by adding
1 bunch watercress, washed and dried. Pick leaves and reserve. Chop
stems and measure out 1-
1 ⁄
2
cups. Add stems to vegetable mixture when
sautéing. Follow recipe as directed. Stir in reserved watercress leaves
along with the half-and-half. Serve hot or chilled.
CREAMY TOMATO AND RED PEPPER BISQUE
Makes 8 servings
1 teaspoon unsalted butter
1 teaspoon extra virgin olive oil
1 small onion (4 ounces), peeled and cut into 1 ⁄
2
- inch pieces
1 rib celery (2 ounces), cleaned and cut into 1 ⁄
2
- inch pieces
1 carrot (2 ounces), peeled and cut into 1 ⁄
2
- inch pieces
2 tablespoons white rice
1 teaspoon basil
2 cups fat-free, low-sodium chicken or vegetable stock
2 cans recipe-ready diced tomatoes (15 - 1 ⁄
2
oz.) with juice
1 ⁄
2
teaspoon kosher salt
1 ⁄
8
teaspoon white pepper
1 ⁄
2
cup half-and-half
Heat the butter and olive oil in a Cuisinart ® 3- 3 ⁄
4
quart Saucepan over
medium-low heat. Add the onion, celery, and carrot, cover loosely and
cook until the vegetables are tender, 8 to 10 minutes. Stir in the rice
and basil, cook until rice is opaque, 2 minutes. Stir in the stock and
tomatoes. Raise heat and bring to a boil. Lower the heat, cover loosely
and simmer over low heat for 20 to 25 minutes. Turn off heat and let
stand for 5 minutes.
Strain the solids from the cooking liquid, reserving the cooking liquid and
returning it to the saucepan. Place the solids in the blender jar. Add 1
cup of the cooking liquid to the blender jar. Set on Speed 16. Pulse 10
times to chop, then process for 30 to 40 seconds until totally smooth
and creamy. Add the salt and pepper; blend 5 seconds longer. Return the
blended tomato mixture to the cooking liquid in the saucepan. Heat on
medium until it just begins to simmer then add the half-and-half. Do not
allow to boil. The soup may be made ahead and reheated – if making
ahead, do not add half-and-half until it is reheated.
Nutritional information per serving:
Calories 87 (28 % from fat) • carb. 13g • pro. 3g • fat 3g •
sat. fat 1g • chol. 7mg • sod. 367mg • calc. 47mg • fiber 3g
ENTRÉES
RICOTTA SPINACH PIE
Somewhat like a crustless quiche, Ricotta Spinach Pie can be served
with Rustic Tomato Sauce as a simple supper entrée.
Makes 8 servings
1 teaspoon extra virgin olive oil
1 ⁄
2
ounce Asiago cheese, cut into 1 ⁄
2
-inch cubes
1 ⁄
2
slice white or wheat bread ( 1 ⁄
2
ounce) cut into 1 ⁄
2
-inch cubes
1 ⁄
2
teaspoon dry basil
4 large eggs
2 cups fresh baby spinach leaves, packed (about 2- 1 ⁄
2
ounces),
washed and dried
3 cups lowfat ricotta cheese
1 ⁄
2
teaspoon kosher salt
1 ⁄
2
teaspoon freshly ground black or white pepper