Cuisinart CB-18BKSS manual Chilled Melon and Mango Soup, Creamy Potato Leek Soup

CHILLED MELON AND MANGO SOUP

Sweet cantaloupe and mango combine with orange juice for this refreshing cold soup. Perfect for a summer brunch or as a refreshing, cool ending to a warm-weather meal.

Makes 8 servings

2-3 slices fresh ginger (each about the size of a quarter)

1mango, about 12-14 ounces, peeled, seeded, cut into 1-inch pieces

1cantaloupe, about 3 pounds, peeled, seeded, cut into 1-inch pieces

1⁄2 -1 cup orange juice

Place ginger, mango, melon and 1 ⁄2 cup orange juice in the blender jar; cover blender jar. Set on Speed 14 and blend until smooth, about 20 to 30 seconds. Add as much remaining orange juice as necessary to adjust consistency to that of a thick soup. Chill completely before serving. May be garnished with fresh raspberries or blueberries and a sprig of mint.

Nutritional information per serving:

Calories 68 (2% from fat) • carb. 17g • pro. 1g • fat 0g • sat. fat 0g • chol. 0mg • sod. 14mg • calc. 17mg • fiber 1g

CREAM OF ASPARAGUS SOUP

A favorite, served warm when weather is cool

and cool, when weather is warm!

Makes eight 6-ounce servings

3⁄4cup Italian parsley leaves, washed and dried

3tablespoons unsalted butter

2⁄3cup chopped onion or leek

1 pound asparagus, trimmed, cut into 1-inch pieces

3cups fat-free, low-sodium chicken or vegetable stock or broth

1 cup half-and-half

1tablespoon cornstarch 1-1⁄2 cups cold water

1teaspoon kosher salt

1⁄2teaspoon white pepper

Place the parsley in the blender jar. Place cover on blender jar. Set blender on Speed 4 and pulse until coarsely chopped, about 4 to 5 times. Remove and reserve.

Melt the butter in medium Cuisinart® Saucepan over moderate heat. Add onion and cook until soft but not brown, about 2 to 3 minutes. Add asparagus, stock, and all but 1 tablespoon of the reserved parsley. Cover and bring to a boil over medium-high heat. Reduce heat to low and simmer, partially covered, until asparagus is tender, about 10 to 12 minutes.

Pour the soup through a strainer, reserving the solids and liquids. Allow to cool 5 minutes. Place the solids in the blender jar with 1 cup of the cooking liquid; return the remaining liquid to the saucepan. Cover blender jar and set on Speed 12. Turn blender on and blend until creamy and smooth, about 25 to 30 seconds. Turn blender off. Return puréed vegetable mixture to the saucepan and stir to combine. Stir in half-and- half. Stir cornstarch into water, and add to soup. Add salt and pepper. Cook, stirring often, over medium heat, until soup thickens, about 6 to 8 minutes. Do not allow to boil. Taste and adjust seasonings as needed. Serve in warmed bowls garnished with the remaining parsley.

Nutritional information per serving:

Calories 98 (59% from fat) • carb. 7g • pro. 4g • fat 7g • sat. fat 4g • chol. 19mg • sod. 510g • calc. 56mg • fiber 2g

CREAMY POTATO LEEK SOUP

This versatile soup may be served hot or chilled.

Makes 6 servings

2medium leeks, white and tender green only, sliced horizontally and cut into 1 ⁄2 - inch pieces

1 tablespoon unsalted butter

1 small (3-4 ounces) onion, peeled and cut into 1 ⁄2 - inch pieces

1⁄4teaspoon thyme

2medium russet potatoes (about 3 ⁄4 -pound total), peeled, cut into 1-inch slices

1- 1 ⁄2 cups fat-free, low-sodium chicken or vegetable stock or broth

3⁄4cup water

1 teaspoon kosher salt

1⁄2teaspoon white pepper

3⁄4cup half-and-half

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