Cuisinart SPB-8 Manual De Usuario

the blender jar. Blend on Low for about 10

seconds and then switch speed to High to blend

thoroughly. Transfer soup into a clean pot.

Repeat with remaining ingredients, gradually

adding the remaining broth to reach desired

consistency. Taste and adjust seasoning

accordingly.

*Ghee is an Indian clarified butter found in the
specialty food section of supermarkets or health
food stores.

Nutritional information per serving (1 cup):

Calories 296 (54% from fat) • carb. 33g • pro. 4g

• fat 19g • sat. fat 16g • chol. 12mg • sod. 443mg

• calc. 123mg • fiber 5g

Corn and Green Chile Chowder

This chowder carries a bit of heat, so use half of the

jalapeño if you are sensitive to spice.

Makes about 6 cups

tablespoons unsalted butter

medium onion, finely chopped

jalapeño pepper, seeded and finely

chopped
1

garlic clove, finely chopped

medium red pepper, finely chopped

teaspoon kosher salt, divided

teaspoon freshly ground pepper, divided

tablespoon unbleached, all-purpose flour

cup lager-style beer

can (4.5 ounces) chopped green chiles

cups corn kernels (cut from about 3 ears of

corn, or use frozen, thawed, corn kernels)

cup chicken broth, reduced sodium

⁄

cup heavy cream

1. Heat the butter in a 6-quart saucepan set over

medium-low heat. Once melted add the onion,

jalapeño and garlic, with ½ of the salt and ½ of

the pepper. Stir and sauté until fragrant, but

picking up no color. Add the red pepper and

sauté for 2 to 5 minutes, until softened. Stir in the

flour and stir for 1 to 2 minutes to be sure to cook

off the flour taste.

2. Add the beer, chiles, corn, broth and remaining

salt and pepper, and bring to a boil. Once the

liquid begins to boil, reduce heat and allow to

simmer for about 15 minutes, to blend flavors.

Stir in cream and allow to simmer, stirring

occasionally, for another 15 minutes, until

reduced slightly.

3. Remove about 2 cups of soup and transfer the

remaining to the blender jar. Run on Low to begin

blending, and then switch to High and run for

about 1 minute until puréed.

4. Stir in reserved chowder and taste, adjusting

seasoning if necessary. Serve immediately.

Nutritional information per serving:

Calories 177 (45% from fat) • carb. 21g • pro. 3g • fat 9g

• sat. fat 6g • chol. 28mg • sod. 449mg

• calc. 22mg • fiber 3g

Lightened Broccoli and Potato Soup

Everyone is looking for ways to make cream soups

“healthy” and this recipe may have just done so. There

is no milk or cream in this version of the old favorite,
rather the potatoes blended with the broccoli create

the creamy texture that everyone craves.

Makes about 4 cups

tablespoon olive oil

garlic clove, chopped

small leek, white and light green parts only,

thinly sliced

teaspoon kosher salt, divided

teaspoon freshly ground black pepper

pound broccoli, stems cut into ½-inch

pieces, florets separated – tougher/bottom

stalks peeled

pound red potatoes, peeled and cut into

½-inch pieces

cups chicken or vegetable broth, reduced

sodium

1. Heat the olive oil in a 6-quart saucepan over low

heat. Add the garlic and leek, with ½ teaspoon of

the salt and pepper. Sauté until softened, about 8

to 10 minutes. Raise the heat to medium and add

the broccoli stems, potatoes and remaining salt;

sauté 2 to 3 minutes. Add the stock and bring to