Looking for Harvest Cream Soup in Pampered Chef Stoneware Inspirations Cookbook

[Smashie]

Does anyone have the PC Stoneware Inspirations Cookbook??? I am looking for the Harvest Cream Soup. It is supposed to be on page. 53. It is another recipe that calls for Leeks.

Thanks !!

 

[janetupnorth]

I have it, but at home...hopefully someone can help you during the day, otherwise I'll check back tonight.

 

[Smashie]

I have it, but at home...hopefully someone can help you during the day, otherwise I'll check back tonight.

Thanks, much appreciated!!!

 

[finley1991]

Here you go...

 

[finley1991]

Sorry... here it is...

 

[janetupnorth]

Good, someone got it for you! Enjoy!

 

[dianevill]

Here you go:

1 butternut squash (1 lb)
2 large leeks (white and light green portions only)
1 lb baby carrots (about 3 cups)
1 T olive oil
1 garlic clove, pressed
Salt and coarsely ground black pepper (optional)
2 cans (14-14 1/2 oz ea) 99% fat-free chicken broth, divided
1 can (12 oz) evaporated whole milk
1 1" piece unpeeled fresh gingerrot, grated and juiced (I'm not sure why you wouldn't peel it, but that's what the recipe says)
Reduced fat sour cream (optional)

1. Preheat oven to 450. Cut squash into 1" pieces. Cut leeks in half lengthwise, then into 2" pieces. Combine squash, leeks, carrots, and oil in Stainless (6 qt) Mixing Bowl. Press garlic into mixing bowl with Garlic Press; toss to coat using Mix 'N Scraper. Season with salt and black pepper, if desired.

2. Arrange vegetables in a single layer on Stoneware Bar Pan. Bake 40-45 minutes or until vegetables are tender and deep golden brown. Remove from oven to Stackable Cooling Rack.

3. Combine half of the vegetables with one can of the chicken broth in blender or food processor container. Cover; blend until smooth. Pour mixture into Professional (4 qt) Casserole. Repeat with remaining vegetable mixture and chicken broth. Add evaporated milk to casserole. Cook over medium heat 5-6 minutes or until heated through, stirring occasionally.

4. Grate gingerroot using Ultimate Mandoline. Gather gingerroot in palm of hand and squeeze over Prep Bowl to yield 2 t juice; discard flesh. Stir juice into soup just before serving. Season to taste with salt and black pepper. Ladle soup into bowls; swirl in sour cream, if desired.

 

[Smashie]

Thank you so much for the fast responses!!! I love this site!!!!!