Cuisinart CBT-500C manual Cream of Asparagus Soup, Creamy Potato Leek Soup

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 gar- nished 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

Make this soup in the spring when asparagus is

at its most flavourful.

Makes eight 6 oz (180 ml) servings

3/4 cup (190 ml) Italian parsley leaves, washed and dried

3tablespoons (45 ml) unsalted butter 2/3 cup (165 ml) chopped onion or leek

1pound asparagus, trimmed, cut into 1" (2.5 cm) pieces

3cups (750 ml) fat free, low-sodium chicken or vegetable stock or broth

1 cup (250 ml) half-and-half

1tablespoon (15 ml) cornstarch 11⁄2 cups (375 ml) cold water

1teaspoon (5 ml) kosher salt 1/2 teaspoon (2 ml) white pepper

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

Melt the butter in medium Cuisinart® Saucepan over medium heat. Add onion and cook until soft but not brown, about 2 to 3 minutes. Add asparagus, stock, and all but 1 tablespoon (15 ml) 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 (250 ml) of the cooking liquid; return the remaining liquid to the saucepan. Cover blender jar and set on Low. Turn blender on and blend until creamy and smooth, about 25 to 30 seconds. Turn blender off. Returned 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" (1.3 cm) pieces

1 tablespoon (15 ml) unsalted butter

1small (3-4 ounce) onion, peeled and cut into 1/2" (1.3 cm) pieces

1/4 teaspoon (1 ml) thyme

2medium russet potatoes (about 3/4 pound total), peeled, cut into 1" (2.5 cm) slices

11⁄2 cups (375 ml) fat free, low-sodium chicken

11⁄2 cups (375 ml) stock or broth

3/4 cup (190 ml) water

1teaspoon (5 ml) kosher salt 1/2 teaspoon (2 ml) white pepper 3/4 cup (190 ml) half-and-half

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 (250 ml) cooking liquid; return remaining cooking liquid to saucepan. Cover blender jar. Set on High. Blend 20 to 30 seconds. Scrape blender jar and blend 10 to 15 seconds longer, until completely puréed and creamy smooth. 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 watercress, washed and dried. Pick leaves and reserve. Chop stems and measure out 11⁄2 cups (375 ml). Add stems to vegetable mixture when sautéing. Follow recipe as directed.

Stir in reserved watercress leaves along with the half-and-half. Serve hot or chilled.

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