40
41
SOUPS/SALADS/SIDES
2
TABLESPOONS (30 ML)
UNSALTED BUTTER
1
GARLIC CLOVE, PEELED
1
½-INCH (1.25 CM) PIECE
GINGERROOT, PEELED
1
LEEK, TRIMMED AND CUT INTO
2-INCH (5 CM) PIECES
½
TEASPOON (2 ML) KOSHER
SALT, DIVIDED
PINCH FRESHLY GROUND
BLACK PEPPER
2
MEDIUM SWEET POTATOES
[ABOUT 1 POUND (500 G)],
PEELED AND CUT TO FIT THE
FEED TUBE (RESERVE IN COLD
WATER IF NOT USING
IMMEDIATELY)
¼
TEASPOON (1 ML) GROUND
CINNAMON
PINCH CAYENNE
2
CUPS (500 ML) CHICKEN OR
VEGETABLE BROTH, LOW
SODIUM
½ TO ¾ CUP (125 TO175 ML) HEAVY
CREAM
Makes about 10 cups (2.5 L)
1. Put the butter in a medium pot set over low heat.
2. While butter is heating, prepare the vegetables. Insert
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).
3. While the vegetables are cooking, prepare the
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.
4. Using a slotted spoon, transfer the soup solids to the
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
consistency). If a thinner soup is desired, add the
remaining cup (250ml).
5. Serve immediately.
Nutritional information per serving [1 cup (250 ml)]:
Calories 221 (66% from fat)
|
carb. 17g
|
pro. 1g
|
fat 16g
sat. fat 11g
|
chol. 55mg
|
sod. 598mg
|
calc. 29mg
|
fiber 2g
This velvety soup is perfect for a brisk fall day.
CREAMY SWEET POTATO SOUP
SOUPS/SALADS/SIDES
Makes about 12 cups (3 L)
1. Put the olive oil in a large pot set over medium heat.
2. While oil is heating, prepare the vegetables. Insert
the chopping blade into the work bowl of the food
processor. Add the garlic and leek; pulse until finely
chopped. Transfer to the pot with a ¼ teaspoon (1
ml)of the salt and pinch of pepper and begin to
sauté.
3. While the garlic and leek are cooking, remove the
chopping blade and insert the slicing disc. Fit the
carrots and celery into the feed tube so they are
snug and slice. Slice the fennel. Add to the pot, with
the remaining salt and pepper, and sauté until
slightly soft, about 10 minutes.
4. Slice the zucchini and squash, reserve in bowls.
Once the vegetables have cooked, stir in the
potatoes and broth. Increase temperature to bring
mixture to just a boil. Reduce to maintain a simmer
and add the zucchini, squash, chickpeas and beans.
Continue to simmer until all vegetables are tender,
about 20 to
30 minutes.
Stir in the cooked ditalini, if using, and simmer for an
additional 5 to 10 minutes or until heated through.
Taste and adjust seasoning accordingly.
5. Serve in individual bowls topped with a dollop of
pesto. The pesto is best stirred into soup before
eating.
Nutritional information per serving [1 cup (250 ml)]:
Calories 127 (19% from fat)
|
carb. 20g
|
pro. 7g
|
fat 3g
sat. fat 0g
|
chol. 0mg
|
sod. 659mg
|
calc. 57mg
|
fiber 5g
½
TABLESPOON (7 ML) OLIVE OIL
1
GARLIC CLOVE, PEELED
1
SMALL LEEK, TRIMMED AND CUT
INTO 2-INCH (5 CM) PIECES
¾
TEASPOON (3.75 ML) KOSHER
SALT, DIVIDED
½
TEASPOON (2 ML) FRESHLY
GROUND BLACK PEPPER,
DIVIDED
3
MEDIUM CARROTS, PEELED AND
TRIMMED
1
CELERY STALK, TRIMMED
½
SMALL FENNEL BULB, TRIMMED
6
OUNCE (170 G) RED POTATOES,
(NOT PEELED), QUARTERED
6
CUPS (1.5 L) CHICKEN OR
VEGETABLE STOCK, LOW SODIUM
1
SMALL ZUCCHINI, TRIMMED AND
HALVED LENGTHWISE
1
SMALL YELLOW SQUASH,
TRIMMED AND HALVED
LENGTHWISE
1
CAN [15 OUNCES (425 G)]
CHICKPEAS, DRAINED AND
RINSED
1
CAN [15 OUNCES (425 G)] RED
KIDNEY BEANS, DRAINED AND
RINSED
2
CUPS (500 ML) COOKED DITALINI
PASTA (OPTIONAL) (OR OTHER
SMALL VARIETY)
2 TO 4
TABLESPOONS (30 TO 60 ML)
BASIL PESTO (PAGE 23), FOR
SERVING
SPRING VEGETABLE MINESTRONE
Pesto stars in this brightly flavored springtime soup.
