Creamy Greens Soup; Gazpacho - Cuisinart SPB-650 Manual Del Usuario

4. Once tender, separate the solids from liquid.
Put about half of the broth and half of the solids
into the blender jar. Blend on Low for about 10
seconds and then switch speed to High to blend
thoroughly. Pour soup into a clean pot. Repeat
with remaining ingredients. Taste and adjust
seasoning as desired.
Nutritional information per serving (1 cup):
Calories 96 (42% from fat) • carb. 12g • pro. 3g • fat 5g
• sat. fat 3g • chol. 12mg • sod. 757mg
• calc. 37mg • fiber 3g

Creamy Greens Soup

This earthy, nourishing soup is delicious! Garnish
with a dollop of crème fraîche and a sprig of parsley.
Makes about 5 cups
1 tablespoon olive oil
2 tablespoons unsalted butter
2 small shallots (about 3 ounces), finely
chopped
3 garlic cloves, crushed
1 small leek (about 2 ounces), white part
only, sliced
1 bunch kale, hard stems discarded and
roughly chopped
1 bunch Italian parsley, stems reserved for
other use and leaves roughly chopped
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
4 cups vegetable broth, low sodium
½ cup heavy cream, room temperature
1. Put the oil and butter into a 6-quart saucepan
set over medium heat. Once butter is melted,
add the shallots, garlic and leek. Sweat
ingredients together so that they gently sauté,
but do not pick up any color.
2. Add the kale, parsley, salt and pepper and stir
to coat. Add the vegetable broth and bring
to a boil. Cover and reduce heat so that the
soup is just simmering. Simmer for about 30
minutes. Add the cream and continue simmering
uncovered for an additional 20 to 30 minutes.
3. Put ingredients into the blender jar. Blend on
Low for about 10 seconds, then switch to High
to thoroughly blend, about 45 seconds. Taste
and adjust seasoning as desired.
Nutritional information per serving (1 cup):
Calories 216 (67% from fat) • carb. 14g • pro. 5g • fat 17g
• sat. fat 9g • chol. 45mg • sod. 694mg
• calc. 129mg • fiber 2g
Serve this simple, no-cook soup at your next
barbecue. It's great for a hot summer day.
Makes about 7 cups
3 cups tomato or vegetable juice cocktail,
divided
1 to 2 garlic cloves, peeled
1 large celery stalk, peeled and cut into
1-inch pieces
1 medium to large cucumber, peeled, halved
lengthwise, seeded and cut into 1-inch
pieces
1 red or yellow bell pepper, cored, seeded
and cut into 1-inch pieces
1 jalapeño, seeded and cut into
½-inch pieces
6 green onions, trimmed and cut into ½-inch
pieces
4 medium tomatoes, cored, seeded and cut
into 1-inch pieces
3 tablespoons sherry vinegar
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1. Put 1 cup of the juice, plus garlic, celery,
cucumber, pepper, jalapeño and green onions
into the blender jar. Blend on Low about 15 to
20 seconds, until vegetables are medium-finely
chopped. Transfer to a large serving bowl.
2. Add the remaining juice with the tomatoes.
Pulse the blender on High, about 4 to 5 times
to chop (or you may blend it if a smoother
gazpacho is preferred). Add to the bowl of
vegetables/juice. Season with the sherry vinegar,
salt and pepper, adjusting amounts to taste.
3. Chill well before serving.
Nutritional information per serving (1 cup):
Calories 47 (6% from fat) • carb. 9g • pro. 2g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 399mg
• calc. 23mg • fiber 2g
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Gazpacho