Cuisinart SPB-650 Instruction Manual - Page 13
Creamy Greens Soup, Gazpacho
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4. Once tender, separate the solids from liquid. Put about half of the broth and half of the solids into the blender jar. Blend on Low for about 10 seconds and then switch speed to High to blend thoroughly. Pour soup into a clean pot. Repeat with remaining ingredients. Taste and adjust seasoning as desired. Nutritional information per serving (1 cup): Calories 96 (42% from fat) • carb. 12g • pro. 3g • fat 5g • sat. fat 3g • chol. 12mg • sod. 757mg • calc. 37mg • fiber 3g Creamy Greens Soup This earthy, nourishing soup is delicious! Garnish with a dollop of crème fraîche and a sprig of parsley. Makes about 5 cups 1 tablespoon olive oil 2 tablespoons unsalted butter 2 small shallots (about 3 ounces), finely chopped 3 garlic cloves, crushed 1 small leek (about 2 ounces), white part only, sliced 1 bunch kale, hard stems discarded and roughly chopped 1 bunch Italian parsley, stems reserved for other use and leaves roughly chopped ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 4 cups vegetable broth, low sodium ½ cup heavy cream, room temperature 1. Put the oil and butter into a 6-quart saucepan set over medium heat. Once butter is melted, add the shallots, garlic and leek. Sweat ingredients together so that they gently sauté, but do not pick up any color. 2. Add the kale, parsley, salt and pepper and stir to coat. Add the vegetable broth and bring to a boil. Cover and reduce heat so that the soup is just simmering. Simmer for about 30 minutes. Add the cream and continue simmering uncovered for an additional 20 to 30 minutes. 3. Put ingredients into the blender jar. Blend on Low for about 10 seconds, then switch to High to thoroughly blend, about 45 seconds. Taste and adjust seasoning as desired. Gazpacho Serve this simple, no-cook soup at your next barbecue. It's great for a hot summer day. Makes about 7 cups 3 cups tomato or vegetable juice cocktail, divided 1 to 2 garlic cloves, peeled 1 large celery stalk, peeled and cut into 1-inch pieces 1 medium to large cucumber, peeled, halved lengthwise, seeded and cut into 1-inch pieces 1 red or yellow bell pepper, cored, seeded and cut into 1-inch pieces 1 jalapeño, seeded and cut into ½-inch pieces 6 green onions, trimmed and cut into ½-inch pieces 4 medium tomatoes, cored, seeded and cut into 1-inch pieces 3 tablespoons sherry vinegar ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 1. Put 1 cup of the juice, plus garlic, celery, cucumber, pepper, jalapeño and green onions into the blender jar. Blend on Low about 15 to 20 seconds, until vegetables are medium-finely chopped. Transfer to a large serving bowl. 2. Add the remaining juice with the tomatoes. Pulse the blender on High, about 4 to 5 times to chop (or you may blend it if a smoother gazpacho is preferred). Add to the bowl of vegetables/juice. Season with the sherry vinegar, salt and pepper, adjusting amounts to taste. 3. Chill well before serving. Nutritional information per serving (1 cup): Calories 47 (6% from fat) • carb. 9g • pro. 2g • fat 0g • sat. fat 0g • chol. 0mg • sod. 399mg • calc. 23mg • fiber 2g Nutritional information per serving (1 cup): Calories 216 (67% from fat) • carb. 14g • pro. 5g • fat 17g • sat. fat 9g • chol. 45mg • sod. 694mg • calc. 129mg • fiber 2g 13