17
cornstarch into water, and a dd to soup. Cook, stirr ing often, over medium heat, until
soup thickens, about 6 to 8 minutes. Do not b oil. Adjust seasonings to taste; garnish
with remaining parsley, and serve.
Nutritional info rmation per se rving:
$BMPSJFT GSPNGBUtDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPENHt DBMDNHtGJCFSH
Potato-Leek S oup
Makes four 6-ounce servings
1 tablespoon unsalted butter
2 medium leeks, whites only, sliced horizontally and
cut into 1-inch pieces
1 small onion, in 1-inch pieces
2 medium potatoes, peeled, in 1-inch pieces
1¾ cups reduced-sodium chicken broth
½ cup water
½ teaspoon table salt
¼ teaspoon ground white pepper
3 tablespoons chopped chives (optional)
Melt butter in a medi um saucepan over medi um heat. Add leeks an d onion; sauté
until soft but not brow n, about 5 to 8 minutes; stir occasionally. Add p otatoes, broth,
and water; cover; bring to a boil over medium-hig h heat. Reduce heat to low, and
simmer, uncovered, until potato es are soft, about 10 to 15 minutes.
Drain vegetables, bei ng sure to reserve t he cooking liquid. Allow cooking liquid to
cool 5 minutes. Add hal f of the cooking liqui d and half of the soli ds to the jar. Place
cover on jar. Turn blender on an d blend on Liquefy until smooth, about 15 to 20
seconds. Turn blender of f. Return the puréed ve getable mixture to th e saucepan.
Repeat with remaining liquid and vegetables and return vegetable mixture to
saucepan. Add salt an d pepper; stir to co mbine. Garnish with ch opped chives, if
desired.
Nutritional info rmation per se rving:
$BMPSJFTGSPNGB UtDBSCHtQSP HtGBUHtTBUGBU H
tDIPMNHtTPE NHtDBMDNHt GJCFSH
Creamy Cantaloupe Soup
Makes five 6-ounce servings
½ cup orange juice
1 medium cantaloupe, seeds and peel removed,
cut into 1-inch pieces
1 cup plain nonfat yogurt
2 tablespoons granulated sugar*
2 tablespoons port wine (optional)
2 tablespoons fresh mint leaves
Place orange juice and cantaloupe in jar of Cuisinart® SmartPower® 7-Speed
Electronic Blender. Place cover on jar. Turn blen der on and blend on Purée until
smooth, about 20 to 25 sec onds. Add yogurt, s ugar, and wine (if using). B lend on
Purée until smooth, abou t 15 seconds. Turn blender of f. Serve chilled. Ga rnish with
mint leaves.
*Use less sugar if the cantaloupe is naturally sweet.
Nutritional info rmation per se rving:
$BMPSJFTGSP NGBUtDBSCHt QSPHtGBUHtTBU GBUH
tDIPMNHtTPENHt DBMDNHtGJCFSH
Corn Chowder
Makes seven 6-ounce servings
1 tablespoon unsalted butter
1 medium leek, white only, washed, cut into 1-inch pieces
1 medium onion, cut into ¼-inch pieces
2 celery ribs, peeled, cut into ¼-inch pieces
1 medium potato (about 9 ounces), peeled,
cut into ½-inch pieces
1²∕³ cups reduced-sodium chicken broth
1 bay leaf
¼ teaspoon dried thyme
1¹∕³ cups reduced fat milk
2 cups corn kernels (fresh or frozen; thaw if frozen)
divided salt and pepper to taste