13
Tomato Soup
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1¼ cups vegetable stock
½ small onion, cut into ½ -inch pieces
1 small carrot, cut in to ½-inch pieces
1 small celery stalk, cut into ½-inch pieces
1 teaspoon dried basil
½ teaspoon dried marjoram
1 tablespoon unbleached, all-purpose flour
1 can (28-ounce) who le plum tomatoes in pur ée
2 whole sun-dried to matoes
1
∕
8
teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1. Pu t all of the ingredients into the blend er jar. Cover and stir to
mix.
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Nutritional information per serving (1 cup):
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Corn and Clam Chowder
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1 tablespoon unsalted butter
1 small onion, cut into ½ -inch pieces
1 large bell pepper, seed ed
and cut into ½-inch pie ces
1½ cups whole milk
½ c up heavy cream
2 cans (6.5-ounce) c hopped clams,
juice and clams divi ded
½ p ound potatoes, pee led and cut into ½-inc h dice
½ teaspoon kosher or sea salt
¼ teaspoon freshly ground black pepper
3 to 4 spr igs fresh thyme, lea ves removed and
stems discarded
1
∕
8
teaspoon cayenne, or to taste
2 to 3 ear s fresh corn, kernel s cut and cobs
discarded (about 2 cu ps kernels)
1 celery stalk, thinly sliced
2 scallions, white and green parts, thinly sliced
1. Pu t the butter in the blender jar. Set timer for 12 minu tes and
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the onion and pepper. Cover the blender jar a nd stir a few
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occasionally.
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for 3 minutes and temperature on Hig h to bring soup to a
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clams to warm through.
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amount of heavy cream and decre ase the milk
proportionately.
Nutritional information per serving (1 cup):
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Lightened Broccoli and Potato Soup
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2 cups vegetable broth
1 garlic clove
½ small onion, cut into ½ -inch pieces
2 tablespoons sherry
1 teaspoon sea or kosher salt
½ teaspoon freshly ground black pepper
6 ounces red potatoes , peeled
and cut into ½-inch pie ces
¾ pound broccoli, cut i nto ½ to 1-inch pieces
½ teaspoon lemon zest
2 ounces Cheddar, shredded
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broccoli into the blender jar. Cover and se t timer for 10
minutes and temperature on High.
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to mix for about 15 seconds. Set timer for 30 m inutes and
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cooking process.
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completely smooth.
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Nutritional information per serving (1 cup):
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