Cuisinart CBT-500FPC manual Creamy Potato Leek Soup, Creamy Tomato and RED Pepper Bisque

Melt the butter in a 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 turn to On. Blend on Low 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" (1.25 cm) pieces

1 tablespoon (15 ml) unsalted butter

1small [3-4 ounce (90-115 g) onion, peeled and cut into

1⁄2" (1.25 cm) pieces

1⁄4 teaspoon (1 ml) thyme

2medium russet potatoes [about 3⁄4 pound (375 g) total], peeled, cut into 1" (2.5 cm) slices

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

3⁄4 cup (190 ml)water

1 teaspoon (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. Turn blender On. Press High and 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. Use

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.

CREAMY TOMATO AND RED PEPPER BISQUE

Creamy tomato soup that is special enough for any occasion.

Makes 8 servings

1 teaspoon (5 ml) unsalted butter

1 teaspoon (5 ml) extra virgin olive oil

1small onion [4 ounces ( 115 g)], peeled, cut in 1⁄2" (1.25 cm) pieces

1rib celery (2 ounces/60 g), cleaned, cut in 1⁄2" (1.25 cm) pieces

1carrot (2 ounces/60 g), peeled, cut in 1⁄2" (1.25 cm) pieces

2tablespoons (30 ml) white rice

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