Cuisinart SMARTPOWER DELUXE SPB-600 Instruction Booklet page 13

chopped
chopped roughly ounce)
chopped
butter
choice! your – chilled or
Soup Pepper
2g fiber • 161mg calc.
9g fat sat. • 18g fat • 6g pro. •
cup): (1 serving per
seasoning adjust and
thoroughly to High to
run and Low on Turn jar.
minutes. 30 to 20 additional
continue and cream
Simmer simmering. just
and Cover boil. a to bring
coat. to stir and pepper
color. any
they that so together ingredients
shallots, the add melted
over set saucepan 6-quart
pepper black
use other for reserved stems
roughly and discarded
sliced only, part white ounces)
chopped finely ounces)
butter
oil olive
parsley. of sprig a and
a with Garnish delicious!
Soup Greens
7g fiber • 77mg calc.
2g fat sat. • 3g fat • 3g pro. •
cup): (1 serving per
accordingly.
Taste thin. to stock warm
soup thinner a if consistency;
sherry tablespoons
roughly onion, small
1 (about shallot small
roughly cloves, garlic
unsalted tablespoon
seeded peppers, bell red
cups 5 about
hot either delicious is soup
Red Roasted
• 868mg sod. • 49mg chol. •
17g carb. • fat) from (64% 245
information Nutritional
accordingly.
Taste seconds. 45 about blend,
Increase seconds. 10 about
blender the into ingredients
an for uncovered simmering
the Add minutes. 30 about
is soup the that so heat reduce
and broth vegetable the
and salt parsley, kale, the
up pick not do but sauté
Sweat leek. and
is butter Once heat. medium
a into butter and oil the
cream heavy cup
broth vegetable cups
ground freshly teaspoon
salt kosher teaspoon
chopped roughly and
parsley, Italian bunch
chopped
stems hard kale, bunch
2 (about leek small
crushed cloves, garlic
3 (about shallots small
unsalted tablespoons
virgin extra tablespoon
cups 4 about
fraîche crème of dollop
so is soup nourishing earthy,
Creamy
• 641mg sod. • 8mg chol. •
29g carb. • fat) from (18% 150
information Nutritional
seasoning adjust
additional in stir preferred,
thick very a has soup
8
2
¼
1
ingredients.
6
soup Pour thoroughly.
½
and seconds
solids the of
6
from solids
Makes
20 about tender,
This
boiling, Once
and thyme the
the add minutes
Calories
they that so
Turn onion. chopped
medium over
for for extra
Put 3.
for
sliced and
Add
Add 2.
slices 1-inch
gently
chopped
garlic
Put 1.
½
4
bread
¼
½
1 2g fiber
2g fat sat. • 4g
cup):
1
1
3
adjust
pot. clean
2
speed switch
2
jar. blender the
1
about Put liquids.
Makes
carrots
is it that so
This boil. a to bring
heat
and thyme
Calories
and ginger
over set
and
is
This 4.
remaining with Repeat
blend to High to
10 about for Low on Run
half and broth of cups 1½
the separate tender, are
occasionally. stirring
until uncovered simmer
boil. a to bring and pot
well. together ingredients
Add pot. the to potato
5 about After color.
onions the sweat to medium-low
the add melted,
set saucepan 6-quart
soup finished
plus low-sodium, broth,
salt kosher
peeled ounces) 7 (about
sliced
peeled, ounces) 6 (about
into cut and peeled parsnips,
ounces) 6 (about
butter unsalted
meal. weeknight perfect
crusty and salad a soup,
Soup Apple and Parsnip
• 57mg calc. • 611mg sod.
fat • 2g pro. • 10g carb. • fat)
(1 serving per information
accordingly.
and Taste ingredients. remaining
a into soup Pour thoroughly.
then and seconds 10 about
into solids the of half and
from solids the separate
minutes. 60 to 50 about
the until simmer and Cover
heat the reduce boil, a to
and heat Increase broth.
to allow and well ingredients
nutmeg, allspice, cinnamon,
gently. sauté
onion, the in stir heated,
saucepan 6-quart a into
low-sodium broth,
salt kosher
pot. clean a into
speed switch then
jar. blender the into
about Put liquids.
vegetables Once 3.
minutes, 30 to
and heat reduce
the to broth Add 2.
stir and salt
and apple parsnips,
any up pick not do
to heat the
is butter Once heat.
a into butter the Put 1.
thinning
chicken cups 6
teaspoon ¾
sprigs thyme 2 to 1
potato medium 1
and cored
apple medium 1
pounds 2
onion medium 1
tablespoons 2
cups 8 Makes
a make
of bowl A
• 10mg chol. •
from (44% 79 Calories
Nutritional
seasoning
with Repeat
blend to High to
for Low on Run
broth the of half
tender, Once 4.
tender, become
simmering. barely
comes soup Once
chicken the Add 3.
through.
coat to Stir salt.
carrots, the Add 2.
to allow and garlic
Once heat. medium
oil or butter the Put 1.
chicken cups 4
teaspoon ½