Cuisinart SmartPower Duet IB-9570 Instruction Booklet page 22

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. 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)
22
® blender jar. Place cover on
2 tablespoons fresh mint leaves
Place orange juice and cantaloupe in Cuisinart
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
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
1 2 / cups reduced-sodium chicken broth
3
1 bay leaf
¼ teaspoon dried thyme
1
1 / cups reduced fat milk
3
2 cups corn kernels (fresh or frozen; thaw if frozen)
salt and pepper to taste
Melt butter in a medium saucepan over medium heat. Add leek and
onion; cook over medium heat for 3 minutes. Add celery, and sauté until
soft, about 2 minutes. Add potato, broth, bay leaf, and thyme. Cover;
bring to a boil over medium-high heat. Reduce heat to low, and cook,
partially covered, until potato is tender, about 8 to 10 minutes.
Place milk and 1 cup corn in Cuisinart
Place cover on blender jar. Turn blender on and blend on Food
Processor speed until well combined, about 25 to 30 seconds. Turn
blender off. Add milk mixture and remaining corn to saucepan. Season
with salt and pepper, if desired. Cook gently over low heat until heated
through. Remove bay leaf before serving.
Nutritional information per serving:
Calories 208 (17% from fat) • carb. 36g • pro. 7g • fat 4g • sat. fat 2g
• chol. 8mg • sod. 290mg
® SmartPower Duet ®
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SmartPower Duet blender jar.