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13
3 tablespoons unsalted butter
2/3 cup chopped onion or leek
1 pound asparagus, trimmed, cut into
1" pieces
3 cups fat free, low-sodium chicken or
vegetable stock or broth
1 cup half-and-half
1 tablespoon cornstarch
1
1
⁄2 cups cold water
1 teaspoon kosher salt
1/2 teaspoon white pepper
Place the parsley in the blender jar. Place
cover on blender jar. Set blender on Low and
Pulse until coarsely chopped, about 4 to 5
times. Remove and reserve.
Melt the butter in medium Cuisinart
®
S a u c e p a n
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
the re s e rved 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
of the cooking liquid; return the remaining
liquid to the saucepan. Cover blender jar and
set on Low. Turn blender on and blend until
creamy and smooth, about 25 to 30 seconds.
Turn blender off. Returned 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
C R E A M Y P O TATO LEEK SOUP
This versatile soup may be served hot or chilled.
Makes six servings
2 medium leeks, white and tender
green only, sliced horizontally and
cut into 1/2" pieces
1 tablespoon unsalted butter
1 small (3-4 ounce) onion, peeled and
cut into 1/2" pieces
1/4 teaspoon thyme
2 medium russet potatoes
(about 3/4 pound total), peeled,
cut into 1" slices
1
1
⁄2 cups fat free, low-sodium chicken
1
1
⁄2 stock or broth
3/4 cup water
1 teaspoon kosher salt
1/2 teaspoon white pepper
3/4 cup 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
cooking liquid; return remaining cooking
liquid to saucepan. Cover blender jar. Set on
High. 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 by adding 1 bunch
watercress, washed and dried. Pick leaves
and reserve. Chop stems and measure out
1
1
⁄2 cups. 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.
C R E A M Y TO M ATO &
RED PEPPER BISQUE
Creamy tomato soup that is special enough for
any occasion.
Makes 8 servings
1 teaspoon unsalted butter
1 teaspoon extra virgin olive oil
1 small onion (4 ounces), peeled,
cut in 1/2" pieces
1 rib celery (2 ounces), cleaned, cut in
1/2" pieces
1 carrot (2 ounces), peeled,
cut in 1/2" pieces
2 tablespoons white rice
1 teaspoon basil
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