Cuisinart CBT-500C - Manual (Page 13)

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smooth, about 20 to 30 seconds. Add as
much remaining orange juice as necessary to
adjust consistency to that of a thick soup.
Chill completely before serving. May be gar-
nished with fresh raspberries or blueberries
and a sprig of mint.
Nutritional information per serving:
Calories 68 (2% from fat) • carb. 17g • pro. 1g •
fat 0g • sat. fat 0g • chol. 0mg • sod. 14mg •
calc. 17mg • fiber 1g
CREAM OF ASPARAGUS SOUP
Make this soup in the spring when asparagus is
at its most flavourful.
Makes eight 6 oz (180 ml) servings
3/4 cup (190 ml) Italian parsley leaves,
washed and dried
3 tablespoons (45 ml) unsalted butter
2/3 cup (165 ml) chopped onion or leek
1 pound asparagus, trimmed, cut into
1" (2.5 cm) pieces
3 cups (750 ml) fat free, low-sodium
chicken or vegetable stock or broth
1 cup (250 ml) half-and-half
1 tablespoon (15 ml) cornstarch
1 1 ⁄
2
cups (375 ml) cold water
1 teaspoon (5 ml) kosher salt
1/2 teaspoon (2 ml) white pepper
Place the parsley in the blender jar. Place
cover on blender jar. Set blender on Low and
Pulse until coarsely chopped, about 4 to 5
times. Remove and reserve.
Melt the butter in medium Cuisinart ® Saucepan
over medium heat. Add onion and cook until
soft but not brown, about 2 to 3 minutes. Add
asparagus, stock, and all but 1 tablespoon (15
ml) of the reserved parsley. Cover and bring to
a boil over medium-high heat. Reduce heat to
low and simmer, partially covered, until
asparagus is tender, about 10 to 12 minutes.
Pour the soup through a strainer, reserving the
solids and liquids. Allow to cool 5 minutes.
Place the solids in the blender jar with 1 cup
(250 ml) of the cooking liquid; return the
remaining liquid to the saucepan. Cover
blender jar and set on Low. Turn blender on
and blend until creamy and smooth, about 25
to 30 seconds. Turn blender off. Returned
puréed vegetable mixture to the saucepan
and stir to combine. Stir in half-and-half. Stir
cornstarch into water, and add to soup. Add
salt and pepper. Cook, stirring often, over
medium heat, until soup thickens, about 6 to
8 minutes. Do not allow to boil. Taste and
adjust seasonings as needed. Serve in
warmed bowls garnished with the remaining
parsley.
Nutritional information per serving:
Calories 98 (59% from fat) • carb. 7g • pro. 4g •
fat 7g • sat. fat 4g • chol. 19mg • sod. 510g •
calc. 56mg • fiber 2g
CREAMY POTATO LEEK SOUP
This versatile soup may be served hot or chilled.
Makes 6 servings
2 medium leeks, white and tender
green only, sliced horizontally and
cut into 1/2" (1.3 cm) pieces
1 tablespoon (15 ml) unsalted butter
1 small (3-4 ounce) onion, peeled and
cut into 1/2" (1.3 cm) pieces
1/4 teaspoon (1 ml) thyme
2 medium russet potatoes
(about 3/4 pound total), peeled,
cut into 1" (2.5 cm) slices
1 1 ⁄
2
cups (375 ml) fat free, low-sodium
chicken
1 1 ⁄
2
cups (375 ml) stock or broth
3/4 cup (190 ml) water
1 teaspoon (5 ml) kosher salt
1/2 teaspoon (2 ml) white pepper
3/4 cup (190 ml) half-and-half
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
(250 ml) cooking liquid; return remaining
cooking liquid to saucepan. Cover blender jar.
Set on High. Blend 20 to 30 seconds. Scrape
blender jar and blend 10 to 15 seconds
longer, until completely puréed and creamy
smooth. 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 (375 ml). 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.