Cuisinart CBT-2000P1 Recipe - Page 85

CreamGreenSoup This soup is sharp and earthy. For a milder avor, simmer on the stove instead of using the Soup function and then blend ingredients on High for one minute to make soup smooth. Makes about 4 cups 2 tablespoons olive oil 1 small shallot, cut into ½-inch pieces 2 garlic cloves, finely chopped 1 small leek, white part only, cut into ½-inch slices 1 teaspoon kosher salt, divided 8 ounces kale (or other leafy greens), hard stems discarded and roughly chopped 2 tablespoons uncooked rice* ¼ teaspoon freshly ground black pepper 1 cup packed Italian parsley leaves 2½ cups vegetable broth 1 teaspoon fresh lemon juice 1. In a large skillet, heat olive oil over medium heat. Once the oil is hot, add the shallot, garlic, leek and ¼ teaspoon of the salt. Cook until soft and fragrant, about 6 to 8 minutes. Add the kale, rice, ½ teaspoon of the salt and pepper. Cook until the kale is wilted and rice is slightly translucent, about 2 to 4 minutes. 2. Put the cooked vegetable mixture into the blender jar. Add the parsley, vegetable broth, lemon juice and remaining salt. Secure lid. 3. Select the Soup function and press Start. 4. When soup has finished blending, carefully remove lid-soup will be hot. Taste and adjust seasoning as desired. *The uncooked rice in this recipe helps make the soup rich and silky without taking away from the other flavors. You could also try other foods for thickening like cooked potato or heavy cream. Nutritional information per serving (1 cup): Calories 132 (49% from fat) / Carb. 15g / Pro. 2g / Fat 7g / Sat. Fat 1g / Chol. 0mg / Sod. 1034mg Calc. 83mg / Fiber 2g 85