40
41
SOUPS/SALADS/SIDES
2
tablespoons (30ml)
unsalted butter
1
garlic clove, peeled
1
½-inch (1.25cm) piece
gingerroot, peeled
1
leek, trimmed and cut into
2-inch (5cm) pieces
½
teaspoon (2ml) kosher
salt, divided
pinch freshly ground black
pepper
2
medium sweet potatoes
[about 1 pound (500g)],
peeled and cut to fit the
feed tube (reserve in cold
water if not using immedi-
ately)
¼
teaspoon (1ml) ground
cinnamon
pinch cayenne
2
cups (500ml) chicken or
vegetable broth, low
sodium
½ to ¾ cup (125 to175ml) heavy
cream
makes about 10 cups (2.5L)
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 consis-
tency). If a thinner soup is desired, add the remaining
cup (250ml).
5. Serve immediately.
Nutritional information per serving [1 cup (250ml)]:
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 (3L)
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 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 (250ml)]:
Calories 127 (19% from fat)
|
carb. 20g
|
pro. 7g
|
fat 3g
sat. fat 0g
|
chol. 0mg
|
sod. 659mg
|
calc. 57mg
|
fiber 5g
½
tablespoon (7ml) olive oil
1
garlic clove, peeled
1
small leek, trimmed and
cut into 2-inch (5cm) pieces
¾
teaspoon (3.75ml) kosher
salt, divided
½
teaspoon (2ml) freshly
ground black pepper,
divided
3
medium carrots, peeled
and trimmed
1
celery stalk, trimmed
½
small fennel bulb, trimmed
6
ounce (170g) red potatoes,
(not peeled), quartered
6
cups (1.5L) chicken or veg-
etable stock, low sodium
1
small zucchini, trimmed
and halved lengthwise
1
small yellow squash,
trimmed and halved
lengthwise
1
can [15 ounces (425g)]
chickpeas, drained and
rinsed
1
can [15 ounces (425g)] red
kidney beans, drained and
rinsed
2
cups (500ml) cooked
ditalini pasta (optional) (or
other small variety)
2 to 4 tablespoons (30 to 60ml)
basil pesto (page 23), for
serving
SPRINg VEgETABLE mINESTRONE
Pesto stars in this brightly flavored springtime soup.
