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Makes six servings
2 medium leeks, white and tender
green only, sliced horizontally and
cut into 1/2-inch pieces
1 tablespoon unsalted butter
1 small (3-4 ounce) onion, peeled
and cut into 1/2-inch pieces
1/4 teaspoon thyme
2 medium russet potatoes (about
3/4-pound total), peeled, cut into
1-inch slices
1-1/2 cups fat-free, low-sodium chicken
or vegetable stock or broth
3/4 cup water
1 teaspoon kosher salt
1/2 teaspoon white pepper
3/4 cup half-and-half
Place leeks in a medium bowl and add cold
water. Swirl, then let stand for minutes. Lift
leeks from the water without disturbing the
sand/sediment collected in the bowl; allow
to drain completely.
Melt butter in a large Cuisinart
®
Saucepan
over medium heat. Add the drained leeks,
onion, and thyme. Let cook until softened,
3 to 5 minutes. Add potatoes, stock, and
water; cover and 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, reserving cooking liquid.
Place vegetables in blender jar. Add 1 cup
cooking liquid; return remaining cooking
liquid to saucepan. Cover blender jar. Set
on Speed 16. Blend until totally smooth,
about 30 to 40 seconds. Stir vegetable
purée into stock in saucepan and reheat
over medium low heat. Add salt, pepper
and half-and-half.
Nutritional information per serving:
Calories 132 (37% from fat) • carb. 18g • pro. 3g
fat 6g • sat. fat 3g • chol. 16mg • sod. 369mg
calc. 56mg • fiber 3g
Variation: Turn this soup into Creamy
Watercress Soup by adding 1 bunch water-
cress, washed and dried. Pick leaves and
reserve. Chop stems and measure out
1-1/2 cups. Add stems to vegetable mixture
when sautéing. Follow recipe as directed.
Stir in reserved watercress leaves along
with the half-and-half. Serve hot or chilled.
CREAMY TOMATO & RED
PEPPER BISQUE
Makes 8 servings
1 teaspoon unsalted butter
1 teaspoon extra virgin olive oil
1 small onion (4 ounce), peeled and
cut into 1/2-inch pieces
1 rib celery (2 ounces), cleaned and
cut into 1/2-inch pieces
1 carrot (2 ounces), peeled and cut
into 1/2-inch pieces
2 tablespoons white rice
1 teaspoon basil
2 cups fat-free, low-sodium chicken
or vegetable stock
2
cans Recipe-Ready diced tomatoes
(15-1/2 oz.) with juice
2 roasted red peppers, seeded
1/2 teaspoon kosher salt
1/8 teaspoon white pepper
1/2 cup half-and-half
Heat the butter and olive oil in a Cuisinart
®
3-
3
⁄4 quart Saucepan over medium-low heat.
Add the onion, celery, and carrot, cover
loosely and cook until the vegetables are
tender, 8 to 10 minutes. Stir in the rice,
basil and oregano, cook until rice is
opaque, 2 minutes. Stir in the stock and
tomatoes. Raise heat and bring to a boil.
Lower the heat, cover loosely and simmer
over low heat for 20 to 25 minutes. Turn off
heat and let stand for 5 minutes.
Strain the solids from the cooking liquid,
reserving the cooking liquid and returning it
to the saucepan. Place the solids in the
blender jar. Add 1 cup of the cooking liquid
to the blender jar. Set on Speed 16. Pulse
10 times to chop, then process for 30 to 40
seconds until totally smooth and creamy.
Add the salt and pepper; blend 5 seconds
longer. Return the blended tomato mixture
to the cooking liquid in the saucepan. Heat
on medium until it just begins to simmer
then add the half-and-half. Do not allow to
boil. The soup may be made ahead and
reheated – if making ahead, do not add
half-and-half until it is reheated.
Nutritional information per serving:
Calories 87 (28 % from fat) • carb. 13g • pro. 3g
fat 3g • sat. fat 1g • chol. 7mg • sod. 367mg
calc. 47mg • fiber 3g
ENTRÉES
RICOTTA SPINACH PIE
Somewhat like a crustless quiche, Ricotta
Spinach Pie can be served with Rustic
Tomato Sauce as a simple supper entrée.
Makes 8 servings
1 teaspoon extra virgin olive oil
1/2 ounce Asiago cheese, cut into
1/2-inch cubes
CB-18 IB-4233A 8/1/03 3:34 PM Page 14