Cuisinart SBC-1000 SBC-1000 Manual - Page 19

Green Pea and Spinach Soup, Asparagus Leek Soup, Creamy Greens Soup

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Green Pea and Spinach Soup 5IFCSJHIUHSFFODPMPSPGUIJTTPVQKVTUTDSFBNTTQSJOHUJNF .BLFTBCPVUDVQT 1 tablespoon olive oil 1 garlic clove 1 small to medium leek, cut into ½-inch pieces 2½ cups chicken broth, low sodium ½ teaspoon kosher salt pinch freshly ground black pepper 1 pound green peas, fresh or frozen (about 3 cups) 1½ teaspoons fresh lemon juice 4 ounces fresh spinach (about 4 packed cups) 8 to 10 medium fresh mint leaves 1. Put the oil into the blender jar. Set timer for 6 minutes and UFNQFSBUVSFPO.FEJVN0ODFPJMJTIPU BEEUIFHBSMJDBOE MFFL$PWFSBOETUJS VTJOHBCPVURVJDLCVSTUTUPCSFBLVQ -FUTBVUÊGPSBGFXNJOVUFT PSVOUJMTPGUFOFE  0ODFUIFUJNFFYQJSFT BEEUIFCSPUI TBMUBOEQFQQFS4FU UJNFSGPSUPNJOVUFTBOEUFNQFSBUVSFPO)JHI0ODF NJYUVSFDPNFTUPBCPJM BEEUIFQFBT SFQMBDFDPWFSBOETFU UJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO.FEJVN  8IFOVOJUTIVUTPGG BEEUIFMFNPOKVJDF TQJOBDIBOENJOU #MFOEPOTQFFE HSBEVBMMZSBJTJOHUPTQFFE GPSNJOVUFT or until completely smooth.  5BTUFBOEBEKVTUTFBTPOJOHTBTEFTJSFE Nutritional information per serving (1 cup): $BMPSJFT GSPNGBU tDBSCHtQSPHtGBUHtTBUGBUH tDIPMNHtTPENHtDBMDNHtGJCFSH Asparagus Leek Soup 5IJTJTBQFSGFDUTPVQUPDFMFCSBUFUIFTUBSUPGTQSJOH although it is delicious any time of year. .BLFTBCPVUDVQT 1 tablespoon unsalted butter 1 garlic clove 1 medium to large leek, white and light green parts only, washed well and cut into ½-inch pieces 1 pound asparagus (about 1 small bunch), rough ends trimmed and cut into ½-inch pieces 2 tablespoons cognac or dry white wine 1 small red potato (about 2 ounces), peeled and cut into ½-inch pieces (hold in water to prevent oxidation) ¾ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 1-½ cups vegetable broth ½ teaspoon fresh lemon juice  1VUUIFCVUUFSJOUPUIFCMFOEFSKBSTFUUJNFSGPSNJOVUFT BOEUFNQFSBUVSFPO.FEJVN0ODFCVUUFSCFHJOTUPNFMU  BEEUIFHBSMJDBOEMFFL$PWFSBOETUJSBCPVUUJNFTVTJOH RVJDLCVSTUT$POUJOVFUPTBVUÊ TUJSSJOHPDDBTJPOBMMZ4IPVME BOZMFFLDMJOHUPUIFTJEFTPGUIFKBSBGUFSTUJSSJOH TDSBQF down with a heatproof spatula.  0ODFUIFSFBSFNJOVUFTPGUJNFSFNBJOJOH BEEUIF asparagus and toss with a spatula to coat with the leeks and butter. Add the cognac or wine once there are 3 minutes remaining.  0ODFUJNFFYQJSFT BEEUIFCSPUI QPUBUP TBMUBOEQFQQFSUP the blender jar. Cover and set time to 10 minutes on High.  0ODFUJNFFYQJSFTPSXIFOMJRVJEDPNFUPBCPJM TFUUJNFSGPS NJOVUFTBOEUFNQFSBUVSFPO.FEJVN TUJSSJOHPDDBTJPOBMMZ during the cooking process.  0ODFUJNFFYQJSFT BEEUIFMFNPOKVJDFBOECMFOETUBSUJOH XJUITQFFEHSBEVBMMZSBJTJOHUPTQFFE VOUJMDPNQMFUFMZ TNPPUIBOEIPNPHFOPVT BCPVUTFDPOETUPNJOVUF  5BTUFBOEBEKVTUTFBTPOJOHBTEFTJSFE Nutritional information per serving (1 cup): $BMPSJFT GSPNGBU tDBSCHtQSPHtGBUHtTBUGBUH tDIPMNHtTPENHtDBMDNHtGJCFSH Creamy Greens Soup 5IJTFBSUIZ OPVSJTIJOHTPVQJTTPEFMJDJPVT(BSOJTIXJUIBEPMMPQ PGDSÒNFGSBÔDIFBOEBTQSJHPGQBSTMFZ .BLFTBCPVU˜DVQT 1 tablespoon olive oil 2 garlic cloves 1 small shallot, cut into ½-inch pieces 1 small leek, white part only, cut into ½-inch slices 2 cups vegetable broth ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 8 ounces kale (or other leafy greens), hard stems discarded and roughly chopped, divided 2 to 3 ounces Italian parsley (about ½ large bunch), stems reserved for other use and roughly chopped, divided 1∕3 cup heavy cream  1VUUIFPJMJOUPUIFCMFOEFSKBS4FUUJNFSGPSNJOVUFTBOE UFNQFSBUVSFPO.FEJVN0ODFPJMJTIPU BGUFSBCPVU NJOVUF BEEUIFHBSMJDBOETIBMMPU$PWFSBOETUJS VTJOHRVJDL CVSTUTUPCSFBLVQUIFWFHFUBCMFT0ODFTMJHIUMZTPGUFOFE BEEUIFMFFLTUJSPDDBTJPOBMMZ TDSBQJOHUIFTJEFTPGUIF blender jar if necessary.  0ODFUJNFFYQJSFT BEEUIFCSPUI TBMUBOEQFQQFSTUJSUP NJY$PWFSBOETFUUJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO )JHI0ODFUIFCSPUIDPNFTUPBCPJM UVSOVOJUPGGBOEBEE half of the kale and parsley. Cover and set timer for 20 NJOVUFTBOEUFNQFSBUVSFPO.FEJVN TUJSSJOHVOUJMUIFHSFFOT BSFJODPSQPSBUFEXJUIUIFMJRVJE"GUFSNJOVUFT DBSFGVMMZ 14

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14
Green Pea and Spinach Soup
1
tablespoon olive oil
1
garlic clove
1
small to medium leek, cut into ½-inch pieces
2½
cups chicken broth, low sodium
½
teaspoon kosher salt
pinch freshly ground black pepper
1
pound green peas, fresh or frozen (about 3 cups)
1½
teaspoons fresh lemon juice
4
ounces fresh spinach (about 4 packed cups)
8 to 10 medium fresh mint leaves
1. Put the oil into the blender jar. Set timer for 6 minutes and
or until completely smooth.
Nutritional information per serving (1 cup):
Asparagus Leek Soup
although it is delicious any time of year.
1
tablespoon unsalted butter
1
garlic clove
1
medium to large leek, white and light green parts
only, washed well and cut into ½-inch pieces
1
pound asparagus (about 1 small bunch),
rough ends trimmed and cut into ½-inch pieces
2
tablespoons cognac or dry white wine
1
small red potato (about 2 ounces), peeled
and cut into ½-inch pieces (hold in water
to prevent oxidation)
¾
teaspoon kosher salt
¼
teaspoon freshly ground black pepper
1-½
cups vegetable broth
½
teaspoon fresh lemon juice
down with a heatproof spatula.
asparagus and toss with a spatula to coat with the leeks and
butter. Add the cognac or wine once there are 3 minutes
remaining.
the blender jar. Cover and set time to 10 minutes on High.
during the cooking process.
Nutritional information per serving (1 cup):
Creamy Greens Soup
1
tablespoon olive oil
2
garlic cloves
1
small shallot, cut into ½-inch pieces
1
small leek, white part only, cut into ½-inch slices
2
cups vegetable broth
½
teaspoon kosher salt
¼
teaspoon freshly ground black pepper
8
ounces kale (or other leafy greens), hard stems
discarded and roughly chopped, divided
2 to 3
ounces Italian parsley (about ½ large bunch),
stems reserved for other use and roughly
chopped, divided
1
∕
3
cup heavy cream
blender jar if necessary.
half of the kale and parsley. Cover and set timer for 20