Creamy Sweet Potato Soup; Spring Vegetable Minestrone - Cuisinart Elite Collection MFP-107C Series Instruction Booklet

CREAmY SWEET POTATO SOUP

This velvety soup is perfect for a brisk fall day.
makes about 10 cups (2.5L)
1. Put the butter in a medium pot set over low heat.
2. While butter is heating, prepare the vegetables. Insert
2 tablespoons (30ml)
unsalted butter
1 garlic clove, peeled
1 ½-inch (1.25cm) piece
gingerroot, peeled
1 leek, trimmed and cut into
2-inch (5cm) pieces
½ teaspoon (2ml) kosher
3. While the vegetables are cooking, prepare the
salt, divided
pinch freshly ground black
pepper
2 medium sweet potatoes
[about 1 pound (500g)],
peeled and cut to fit the
feed tube (reserve in cold
water if not using immedi-
ately)
¼ teaspoon (1ml) ground
4. Using a slotted spoon, transfer the soup solids to the
cinnamon
pinch cayenne
2 cups (500ml) chicken or
vegetable broth, low
sodium
½ to ¾ cup (125 to175ml) heavy
cream
5. Serve immediately.
Nutritional information per serving [1 cup (250ml)]:
Calories 221 (66% from fat)
sat. fat 11g
SOUPS/SALADS/SIDES
40
the chopping blade into the work bowl of the food
processor. Add the garlic, ginger and leek and pulse
until finely chopped, about 8 to 10 times. Put into the
pot with a pinch each of the salt and pepper. Sauté
until softened, about 8 minutes (you want the heat to
be low so the vegetables do not pick up any color).
potatoes. Remove the chopping blade and insert the
slicing disc. Slice the potatoes. Add to the softened
vegetables in the pot and stir to fully coat. Add the
cinnamon, cayenne and broth and raise heat to bring
mixture to a boil. Once boiling, reduce heat to
maintain a simmer. Allow to simmer until potatoes are
tender, about 15 minutes.
food processor and transfer liquid to a measuring cup
(this will make it easier to add to the food processer
while puréeing). Process to purée and while process-
ing, slowly add the hot cooking liquid through the feed
tube. Add ½ cup (125ml) of the cream until smooth
(this will take about 2 minutes to reach a nice consis-
tency). If a thinner soup is desired, add the remaining
cup (250ml).
| |
carb. 17g pro. 1g
| | |
chol. 55mg sod. 598mg calc. 29mg
½
1
1
¾
½
3
1
½
6
6
1
1
1
1
2
|
fat 16g
2 to 4 tablespoons (30 to 60ml)
|
fiber 2g

SPRINg VEgETABLE mINESTRONE

Pesto stars in this brightly flavored springtime soup.
makes about 12 cups (3L)
1. Put the olive oil in a large pot set over medium heat.
2. While oil is heating, prepare the vegetables. Insert
tablespoon (7ml) olive oil
the chopping blade into the work bowl of the food
garlic clove, peeled
processor. Add the garlic and leek; pulse until finely
small leek, trimmed and
chopped. Transfer to the pot with a ¼ teaspoon of
cut into 2-inch (5cm) pieces
the salt and pinch of pepper and begin to sauté.
teaspoon (3.75ml) kosher
salt, divided
3. While the garlic and leek are cooking, remove the
teaspoon (2ml) freshly
chopping blade and insert the slicing disc. Fit the
ground black pepper,
carrots and celery into the feed tube so they are snug
divided
and slice. Slice the fennel. Add to the pot, with the
medium carrots, peeled
and trimmed remaining salt and pepper, and sauté until slightly
celery stalk, trimmed soft, about 10 minutes.
small fennel bulb, trimmed
4. Slice the zucchini and squash, reserve in bowls. Once
ounce (170g) red potatoes,
the vegetables have cooked, stir in the potatoes and
(not peeled), quartered
broth. Increase temperature to bring mixture to just a
cups (1.5L) chicken or veg-
boil. Reduce to maintain a simmer and add the
etable stock, low sodium
zucchini, squash, chickpeas and beans. Continue to
small zucchini, trimmed
simmer until all vegetables are tender, about 20 to 30
and halved lengthwise
minutes.
small yellow squash,
trimmed and halved
Stir in the cooked ditalini, if using, and simmer for an
lengthwise
additional 5 to 10 minutes or until heated through.
can [15 ounces (425g)]
Taste and adjust seasoning accordingly.
chickpeas, drained and
rinsed 5. Serve in individual bowls topped with a dollop of
pesto. The pesto is best stirred into soup before
can [15 ounces (425g)] red
kidney beans, drained and
eating.
rinsed
Nutritional information per serving [1 cup (250ml)]:
cups (500ml) cooked
ditalini pasta (optional) (or
Calories 127 (19% from fat)
other small variety)
|
sat. fat 0g
basil pesto (page 23), for
serving
SOUPS/SALADS/SIDES
| | |
carb. 20g pro. 7g fat 3g
| | |
chol. 0mg sod. 659mg calc. 57mg fiber 5g
41