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SOUPS
CARROT BISqUE
1 leek (white and light green part only)
½ cup chopped red pepper
1 tbsp. butter or margarine
2 cup sliced carrots
1 tsp. sugar
½ tsp. red curry
½ tsp. salt
3 cups vegetable broth
1 tsp. fresh lemon juice
Snipped chives
In a saucepan, cook leek and red pepper in butter until tender, stirring often.
Add remaining ingredients, except chives. Bring to boil. Reduce heat and
simmer for 20 minutes until vegetables are tender and mixture is well blended.
Remove from heat; cover and let stand several minutes.
Attach blending attachment to the motor body. Insert into saucepan making
sure cutting blade is below the surface of the soup. Select speed to be used
(we suggest speed 3). Press POWER button and move the blender inside the
saucepan to incorporate all ingredients. Blend until smooth.
Serve garnished with chives.
Makes about 7 cups.
CAULIFLOWER SPINACH BISqUE
2 medium leeks, halved and sliced
1 tbsp. butter or margarine
1 medium head cauliflower, broken into florets (about 6 cups)
4 cups chicken broth or stock
1 tsp. salt
¼ tsp seasoned pepper
2 cups loosely packed spinach leaves
1 tsp. freshly grated nutmeg
½ cup heavy cream
Sour Cream
Thinly sliced green onions
In a large saucepan, cook leeks in butter over medium heat, stirring frequently
until leeks are softened. Add cauliflower, chicken broth, salt and pepper. Bring to
boil. Reduce heat and simmer for 10 minutes. Add spinach and nutmeg. Cook 5
minutes longer. Remove from heat; cover and let sauce stand several minutes.
Attach blending attachment to motor body. Insert into saucepan making sure
cutting blade is below the surface of the soup. Select speed to be used (suggest
3). Press POWER button and move the blender inside the saucepan to
incorporate all ingredients. Process until smooth. Return saucepan to heat. Stir
in cream and heat, stirring until heated through.
Serve garnished with sour cream and green onions.
Makes about 8 cups.
