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21
Cream of Asparagus Soup
Makes eight 6-ounce servings
¾ cup parsley leaves
3 tablespoons butter or margarine
1 small onion, cut into 1-inch pieces
¾ pound asparagus, trimmed, cut into 1-inch pieces
3 cups chicken stock or broth
1 cup half-and-half
3 teaspoons cornstarch
1½ cups cold water
salt and white pepper, to taste
Place parsley in Cuisinart
®
SmartPower Duet
®
blender jar. Place cover on blender jar.
Turn blender on and pulse on Purée until coarsely chopped, about 4 to 5 times. Turn
blender off. Reserve.
Melt butter in a medium 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
of reserved parsley. Cover; bring to a boil over medium-high heat. Reduce heat to
low and cook, partially covered, until asparagus is tender, about 10 to 12 minutes.
Drain vegetables, being sure to reserve the cooking liquid. Allow cooking liquid to
cool 5 minutes. Add 1 cup of the cooking liquid and half of the solids, in order listed,
to the blender jar. Place cover on blender jar. Turn blender on and blend on Food
Processor speed until smooth, about 25 to 30 seconds. Turn blender off. Return the
puréed vegetable mixture to the saucepan. Repeat with remaining 1 cup liquid and
vegetables. Add remaining cooking liquid and half-and-half to puréed vegetables in
the saucepan; stir to combine. Stir cornstarch into water, and add to soup. Cook,
stirring often, over medium heat, until soup thickens, about 6 to 8 minutes. Do not
boil. Adjust seasonings to taste; garnish with remaining parsley, and serve.
Nutritional information per serving:
Calories 112 (64% from fat) • carb. 7g • pro. 3g • fat 8g • sat. fat 5g
• chol. 23mg • sod. 610mg
Potato-Leek Soup
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, cut into 1-inch pieces
2 medium potatoes, peeled, cut into 1-inch pieces
1¾ cups reduced-sodium chicken broth
½ cup water
½ teaspoon salt
¼ teaspoon white pepper
3 tablespoons chopped chives (optional)
Melt butter in a medium saucepan over medium heat. Add leeks and onion; sauté
until soft but not brown, about 5 to 8 minutes; stir occasionally. Add potatoes, broth,
and water; cover; 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, being sure to reserve the cooking liquid. Allow cooking liquid to
cool 5 minutes. Add half of the cooking liquid and half of the solids to Cuisinart
®
SmartPower Duet
®
blender jar. Place cover on blender jar. Turn blender on and blend
on Food Processor speed until smooth, about 15 to 20 seconds. Turn blender off.
Return the puréed vegetable mixture to the saucepan.
Repeat with remaining liquid and vegetables and return vegetable mixture to
saucepan. Add salt and pepper; stir to combine. Garnish with chopped chives, if
desired.
Nutritional information per serving:
Calories 208 (17% from fat) • carb. 38g • pro. 5g • fat 4g • sat. fat 1g
• chol. 0mg • sod. 380mg
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 sugar*
2 tablespoons Port (optional)
2 tablespoons fresh mint leaves
Place orange juice and cantaloupe in Cuisinart
®
SmartPower Duet
®
blender jar. Place
cover on blender jar. Turn blender on and blend on Purée until smooth, about 20 to
25 seconds. Add yogurt, sugar, and Port (if using). Blend on Purée until smooth,
about 15 seconds. Turn blender off. Serve chilled. Garnish with mint leaves.
*Use less sugar if the cantaloupe is naturally sweet.
Nutritional information per serving:
Calories 96 (0% from fat) • carb. 20g • pro. 4g • fat 0g • sat. fat 0g
• chol. 1mg • sod. 45mg
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