Bedienungsanleitung Cuisinart CMW-55 (Seite 28 von 41) (Englisch)

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Creamy Sweet Potato and

Parsnip Soup with Ginger

A soup fit for a special occasion, but

simple enough to prepare on any night.

Makes 2 entrée or 4 first course servings

(total yield 3 cups)

¾ pound sweet potatoes,

peeled, cut into ½-inch dice

¼ pound parsnips, peeled,

cut into ½-inch dice

¼ cup chopped onion

½ tablespoon chopped fresh ginger

½ teaspoon kosher salt

2¼ cups low sodium chicken or

vegetable broth/stock, divided

1 teaspoon unsalted butter,

cut into 4 pieces

1 tablespoon fresh lemon juice

½-¾ cup half-and-half (may use fat-

free) or more stock

Place peeled and diced sweet potatoes and

parsnips, onion, ginger, and salt in a 1½-quart

microwave safe bowl or casserole. Add 1 cup

of the broth/stock and stir; dot with butter.

Cover with a sheet of waxed paper, then with a

lid or plate. Place in the Cuisinart

Compact

Microwave and microwave on high (PL 10) for

20 minutes, stirring after 10 minutes. Let stand

2 to 3 minutes.

Use a hand blender to purée until smooth while

gradually adding the remainder of the broth/

stock until completely smooth and homoge-

nous. (May also be done in a blender.) Stir in

lemon juice. Return to microwave, cover and

microwave on high for 1 minute. Add ½ cup

half-and-half or more stock. Blend until creamy

and smooth. Add remaining half-and-half if a

thinner soup is desired. Cover and microwave

on medium-high (PL 7) for 2 minutes to heat

through. Serve hot.

Nutritional information per serving (¾ cup):

Calories 131 (1% from fat) • carb. 30g • pro. 4g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 494mg

• calc. 40mg • fiber 4g

Note:

To make a purée to serve as a side dish, follow

recipe but do not add all the remaining broth/

stock. Purée vegetables until smooth and

creamy, adding broth/stock as needed. Add 2

to 3 tablespoons half-and-half to finish if

desired.

Chipotle Tomato Soup

This slightly spicy, slightly smoky tomato

soup would be perfect alongside a grilled

cheese sandwich.

Makes about 5 cups

1 tablespoon extra virgin olive oil,

divided

½ cup chopped (½-inch) onion

¼ cup sliced carrots (½-inch)

¼ cup sliced celery (½-inch)

1 garlic clove, peeled and chopped

½ teaspoon oregano

pinch ground coriander

pinch ground cumin

1 can (14-15 ounces) diced

tomatoes with juices

1 large roasted red bell pepper,

seeded and cut into 1-inch pieces

(drain and pat dry if using jarred)

¾ cups low-sodium chicken

or vegetable stock

1 tablespoon white rice

¼ teaspoon kosher salt

½-1 tablespoon chipotle chile

peppers with adobo sauce*

Place the olive oil, onions, carrots, celery, garlic,

oregano, coriander, and cumin in a microwave

safe 1½ quart casserole or bowl that is at least

4 inches deep. Stir to coat all vegetables with

oil, then distribute in an even layer. Cover with

a lid or plate and microwave on high (PL 10) for

2 minutes. Stir. Place in the Cuisinart Compact

Microwave and microwave uncovered on high

for 10 minutes.

Add tomatoes with liquid, roasted pepper,

stock, rice, and salt. Stir. Microwave, uncov-

ered, on high for 10 minutes, stirring after about

5 minutes of cooking. Stir in chipotle peppers

and sauce. Microwave on medium

(PL 5) for 1 minute.

Strain the solids from the cooking liquid, reserv-

ing liquid. Place solids and 1 cup of the cooking

liquid in the blender jar. Cover with lid or plate

and microwave on medium (PL 5) for 20 min-

utes, stirring after about 10 minutes of cooking.

Check rice, if not tender add 2 to 3 minutes

more cooking time. Using a blender or hand

blender, blend until completely emulsified,

smooth and homogenous. Serve hot.

Nutritional information per serving:

Calories 98 (27% from fat) • carb. 16g • pro. 3g

• fat 3g • sat. fat 0g • chol. 0mg • sod. 636mg

• calc. 52mg • fiber 4g

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