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Makes six servings
2medium leeks, white and tender green only, sliced horizontally and cut into
1 tablespoon unsalted butter
1small
1/4 teaspoon thyme
2medium russet potatoes (about
3/4 cup water
1teaspoon kosher salt 1/2 teaspoon white pepper 3/4 cup
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 cooking liquid; return remaining cooking liquid to saucepan. Cover blender jar. Set on Speed 16. Blend until totally smooth, about 30 to 40 seconds. 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 water- cress, washed and dried. Pick leaves and reserve. Chop stems and measure out
CREAMY TOMATO & RED
PEPPER BISQUE
Makes 8 servings
1 teaspoon unsalted butter
1 teaspoon extra virgin olive oil
1small onion (4 ounce), peeled and cut into
1rib celery (2 ounces), cleaned and cut into
1carrot (2 ounces), peeled and cut into
2tablespoons white rice
1teaspoon basil
2cups
2cans
2roasted red peppers, seeded 1/2 teaspoon kosher salt
1/8 teaspoon white pepper 1/2 cup
Heat the butter and olive oil in a Cuisinart®
Strain the solids from the cooking liquid, reserving the cooking liquid and returning it to the saucepan. Place the solids in the blender jar. Add 1 cup of the cooking liquid to the blender jar. Set on Speed 16. Pulse 10 times to chop, then process for 30 to 40 seconds until totally smooth and creamy. Add the salt and pepper; blend 5 seconds longer. Return the blended tomato mixture to the cooking liquid in the saucepan. Heat on medium until it just begins to simmer then add the
Nutritional information per serving:
Calories 87 (28 % from fat) • carb. 13g • pro. 3g
fat 3g • sat. fat 1g • chol. 7mg • sod. 367mg
calc. 47mg • fiber 3g
ENTRÉES
RICOTTA SPINACH PIE
Somewhat like a crustless quiche, Ricotta Spinach Pie can be served with Rustic Tomato Sauce as a simple supper entrée.
Makes 8 servings
1 teaspoon extra virgin olive oil
1/2 ounce Asiago cheese, cut into
14