Specifications

17
3 tablespoons fresh cilantro
(or your favorite fresh herb)
dash hot sauce
1½ teaspoons kosher salt
Attach the dispenser tap to the blender
collar.
Place ingredients in blender jar in order
listed. Place cover with blending stick on
the blender jar. Press On. Turn blender on
high and process for 20 to 30 seconds until
smooth. Press Off once it is smooth, if not
dispensing immediately.
To dispense soup: With blender on low,
place a serving bowl or pitcher underneath
the dispenser tap. Pull down the dispenser
tap and stir contents with the blending stick
as soup is dispensing.
Serve soup immediately or keep in
refrigerator for up to 5 days.
Nutritional information per ¼-cup serving:
Calories 45 (73% from fat) • carb. 3g • pro. 1g
• fat 4g • sat. fat 1g • chol. 0mg • sod. 94mg
• calc. 14mg • fiber 0g
Creamy Spinach and
Watercress Soup
Makes 6 cups
½ tablespoons unsalted butter
2 cups leeks, white and pale green
parts only, washed and chopped
(about 7 to 8 ounces of leeks)
1½ tablespoons unbleached flour
¼ cup white wine
1 medium-small potato (about 6
ounces), cut into 1-inch dice
5¼ cups chicken or vegetable stock
1 10-ounce package frozen spinach,
defrosted and drained
1 bunch watercress, washed
and roughly chopped
¼ teaspoon nutmeg
¾ teaspoon kosher salt
¼ cup heavy cream
freshly ground black pepper
Place the butter in a 3
1
⁄
2
-quart sauté pan
over medium low heat. Stir in chopped
leeks and sweat with lid on for about 10 to
15 minutes. Once leeks are very soft, add
flour and stir over heat for about 3 minutes.
Add white wine and reduce until just a
touch remains. Stir in potatoes and add
chicken/vegetable stock. Bring to a boil and
then reduce to a simmer until the potatoes
are soft, approximately 20 minutes. Once
potatoes are soft, stir in spinach and cook
for about 3 minutes. Stir in watercress,
nutmeg, and salt. When watercress is soft,
stir in heavy cream. Bring to a low simmer
for 3 to 4 minutes.
Place contents of pan in blender jar. Place
cover with blending stick on the blender jar.
With your hand and a dishtowel FIRMLY
securing the blender lid, press On. Blend
on low and then high for 30 seconds.
Press Off once it is smooth. Serve soup
immediately or keep in refrigerator for up to
5 days. If reheating, check seasoning as
flavors may need to be brightened up with
a little lemon, salt, and pepper.
Nutritional information per ½-cup serving:
Calories 74 (41% from fat) • carb. 7g • pro. 3g
• fat 3g • sat. fat 2g • chol. 11mg • sod. 330mg
• calc. 49mg • fiber 1g
Sweet Potato Soup
This simple yet satisfying soup makes
a perfect meal on a cold wintry night.
Makes about 5 cups
½ tablespoon olive oil
1 teaspoon unsalted butter
1 shallot, sliced (about 1 ounce)
1 3-inch piece of leek, white part only,
cleaned and sliced
¼ cup white wine
2½ pounds yam or sweet potato, about
6 cups, ½-inch dice
3 cups chicken stock
½ teaspoon kosher salt
¼ teaspoon ground nutmeg
Place the olive oil and butter in a 3-quart
sauté pan over medium-low heat. Add the
sliced shallot and leek. Stir to soften, then
cover pan and allow the shallot and leek to
sweat and become very soft, about 10 to
15 minutes. Uncover and stir, allowing any
liquid to evaporate. Add the white wine and
stir until completely evaporated, about 3
minutes. Add sweet potatoes and stir. Add
chicken stock (add more stock if the
potatoes are not completely submerged),
salt, and nutmeg and simmer until potatoes
are very soft, about 25 minutes.
Place contents of pan in blender jar. Place
cover with blending stick on the blender jar.
With your hand and a dishtowel FIRMLY
securing the blender lid, press On. Blend
on low for 10 seconds. Switch to high and
blend for an additional 20 to 30 seconds,
until soup is completely puréed.