0
1
Red cURRRY spinacH soUp
1 bunch green onions, sliced (about 1 cup)
2 medium cloves garlic, minced
2 tbsp. butter or margarine
4 cups chicken broth or stock
1
1
⁄
2
cups cubed peeled potatoes
1 tsp. red curry
½ tsp. salt
¼ tsp. black pepper
12 ounces fresh spinach
Sour cream
Caesar flavored croutons
In medium saucepan, cook onions and garlic in butter over medium heat
until tender. Add chicken broth, potatoes curry, salt and pepper. Bring to boil.
Cover and simmer 8 minutes. Add spinach; continue cooking until spinach is
wilted (about 3 minutes). Remove from heat and let stand at least 5 minutes.
Spoon about 2
1
⁄
2
cups soup mixture into blender jar. Cover and remove lid
cap; replace it ajar with open side facing away. Cover lid with cloth. Blend
on STIR (1) until creamy and smooth. Pour into measuring cup. Repeat with
remaining mixture until all is pureed. Return soup to saucepan and heat,
stirring often.
Serve with a dollop of sour cream and garnish with croutons.
Makes about 6
1
⁄
2
cups
Roasted Red peppeR BisQUe
3 medium red peppers, halved and seeded
1 large onion, chopped (about 1
1
⁄
2
cups)
1 cup chopped celery
2 large cloves garlic, minced
2 tbsp. olive oil
3 cups vegetable broth or stock
1 cup V-8 vegetable juice
½ tsp. salt
¼ tsp. black pepper
Sour cream
Snipped fresh chives
Place peppers skin side up on shallow baking pan. Broil on high until skins
are blackened and blistered. Remove from pan and place in plastic bag; close
securely and allow to stand at room temperature for 10 minutes. Remove from
bag and peel, discarding skin. Cut into 1-inch pieces.
Meanwhile, in saucepan, cook onion, celery and garlic in oil over medium heat,
stirring often, until onions are softened. Add chopped peppers, vegetable broth,
vegetable juice, salt and pepper. Bring to boil. Cover and simmer 10 minutes.
Remove from heat and let stand at least 5 minutes.
Spoon about 2
1
⁄
2
cups soup mixture into blender jar. Cover and remove lid cap;
replace it ajar with open side facing away. Cover lid with cloth. Blend on
STIR (1) until creamy and smooth. Pour into measuring cup. Repeat with
remaining mixture until all is pureed. Return soup to saucepan and heat,
stirring.
Serve garnished with sour cream and chives.
Makes about 6 cups.
englis
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