SPB-7CH User Manual

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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:

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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, 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 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 the jar. Place

cover on jar. Turn blender on and blend on Liquefy 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:

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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 blender on and blend on Purée until

smooth, about 20 to 25 seconds. Add yogurt, sugar, and wine (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:

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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∕

cups reduced-sodium chicken broth

1 bay leaf

¼ teaspoon dried thyme

1¹∕

cups reduced fat milk

2 cups corn kernels (fresh or frozen; thaw if frozen)

divided salt and pepper to taste

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User Manual - Page 17