Cuisinart SPB-7CHP1 User Manual - Page 17

Potato-Leek Soup, Creamy Cantaloupe Soup, Corn Chowder

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cornstarch into water, and add to soup. Cook, stirring often, over medium heat, until soup thickens, about 6 to 8 minutes. Do not boil. Adjust seasonings to taste; garnish with remaining parsley, and serve. Nutritional information per serving: $BMPSJFT GSPNGBU tDBSCHtQSPHtGBUHtTBUGBUH tDIPMNHtTPENHtDBMDNHtGJCFSH Potato-Leek Soup Makes four 6-ounce servings 1 tablespoon unsalted butter 2 medium leeks, whites only, sliced horizontally and cut into 1-inch pieces 1 small onion, in 1-inch pieces 2 medium potatoes, peeled, in 1-inch pieces 1¾ cups reduced-sodium chicken broth ½ cup water ½ teaspoon table salt ¼ teaspoon ground white pepper 3 tablespoons chopped chives (optional) Melt butter in a medium saucepan over medium heat. Add leeks and onion; sauté until soft but not brown, about 5 to 8 minutes; stir occasionally. Add potatoes, broth, and water; cover; 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, being sure to reserve the cooking liquid. Allow cooking liquid to cool 5 minutes. Add half of the cooking liquid and half of the solids to the jar. Place cover on jar. Turn blender on and blend on Liquefy until smooth, about 15 to 20 seconds. Turn blender off. Return the puréed vegetable mixture to the saucepan. Repeat with remaining liquid and vegetables and return vegetable mixture to saucepan. Add salt and pepper; stir to combine. Garnish with chopped chives, if desired. Nutritional information per serving: $BMPSJFT GSPNGBU tDBSCHtQSPHtGBUHtTBUGBUH tDIPMNHtTPENHtDBMDNHtGJCFSH Creamy Cantaloupe Soup Makes five 6-ounce servings ½ cup orange juice 1 medium cantaloupe, seeds and peel removed, cut into 1-inch pieces 1 cup plain nonfat yogurt 2 tablespoons granulated sugar* 2 tablespoons port wine (optional) 2 tablespoons fresh mint leaves Place orange juice and cantaloupe in jar of Cuisinart® SmartPower® 7-Speed Electronic Blender. Place cover on jar. Turn blender on and blend on Purée until smooth, about 20 to 25 seconds. Add yogurt, sugar, and wine (if using). Blend on Purée until smooth, about 15 seconds. Turn blender off. Serve chilled. Garnish with mint leaves. *Use less sugar if the cantaloupe is naturally sweet. Nutritional information per serving: $BMPSJFT GSPNGBU tDBSCHtQSPHtGBUHtTBUGBUH tDIPMNHtTPENHtDBMDNHtGJCFSH Corn Chowder Makes seven 6-ounce servings 1 tablespoon unsalted butter 1 medium leek, white only, washed, cut into 1-inch pieces 1 medium onion, cut into ¼-inch pieces 2 celery ribs, peeled, cut into ¼-inch pieces 1 medium potato (about 9 ounces), peeled, cut into ½-inch pieces 1²∕³ cups reduced-sodium chicken broth 1 bay leaf ¼ teaspoon dried thyme 1¹∕³ cups reduced fat milk 2 cups corn kernels (fresh or frozen; thaw if frozen) divided salt and pepper to taste 17

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cornstarch into water, and add to soup. Cook, stirring often, over medium heat, until
soup thickens, about 6 to 8 minutes. Do not boil. Adjust seasonings to taste; garnish
with remaining parsley, and serve.
Nutritional information per serving:
Potato-Leek Soup
Makes four 6-ounce servings
1
tablespoon unsalted butter
2
medium leeks, whites only, sliced horizontally and
cut into 1-inch pieces
1
small onion, in 1-inch pieces
2
medium potatoes, peeled, in 1-inch pieces
1
¾
cups reduced-sodium chicken broth
½
cup water
½
teaspoon table salt
¼
teaspoon ground white pepper
3
tablespoons chopped chives (optional)
Melt butter in a medium saucepan over medium heat. Add leeks and onion; sauté
until soft but not brown, about 5 to 8 minutes; stir occasionally. Add potatoes, broth,
and water; cover; 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, being sure to reserve the cooking liquid. Allow cooking liquid to
cool 5 minutes. Add half of the cooking liquid and half of the solids to the jar. Place
cover on jar. Turn blender on and blend on Liquefy until smooth, about 15 to 20
seconds. Turn blender off. Return the puréed vegetable mixture to the saucepan.
Repeat with remaining liquid and vegetables and return vegetable mixture to
saucepan. Add salt and pepper; stir to combine. Garnish with chopped chives, if
desired.
Nutritional information per serving:
Creamy Cantaloupe Soup
Makes five 6-ounce servings
½
cup orange juice
1
medium cantaloupe, seeds and peel removed,
cut into 1-inch pieces
1
cup plain nonfat yogurt
2
tablespoons granulated sugar*
2
tablespoons port wine (optional)
2
tablespoons fresh mint leaves
Place orange juice and cantaloupe in jar of Cuisinart
®
SmartPower
®
7-Speed
Electronic Blender. Place cover on jar. Turn blender on and blend on Purée until
smooth, about 20 to 25 seconds. Add yogurt, sugar, and wine (if using). Blend on
Purée until smooth, about 15 seconds. Turn blender off. Serve chilled. Garnish with
mint leaves.
*Use less sugar if the cantaloupe is naturally sweet.
Nutritional information per serving:
Corn Chowder
Makes seven 6-ounce servings
1
tablespoon unsalted butter
1
medium leek, white only, washed, cut into 1-inch pieces
1
medium onion, cut into
¼
-inch pieces
2
celery ribs, peeled, cut into
¼
-inch pieces
1
medium potato (about 9 ounces), peeled,
cut into
½
-inch pieces
1
²±
³
cups reduced-sodium chicken broth
1
bay leaf
¼
teaspoon dried thyme
1
¹±
³
cups reduced fat milk
2
cups corn kernels (fresh or frozen; thaw if frozen)
divided salt and pepper to taste