CIA Culinary Intelligence

Cream of Tomato Soup with Rice and Basil

Sponsored by:

Makes 1 ½ quarts

2 tbsp olive oil
1 ½ cups onion, chopped
3 cloves garlic, peeled, chopped
1 quart vegetable broth
¼ cup basil, chopped
12 small Roma tomatoes, halved or 28 oz canned plum tomatoes
1 cup heavy cream
2 cups rice, cooked
1 tbsp basil, chiffonade

1. Sweat the onion and garlic in a little olive oil until translucent, about 5-7 minutes. Add the broth, fresh basil, and tomatoes.  If using canned tomatoes, reserve some of the juice from the can.  Simmer until everything is tender, about 20 minutes.
2. Transfer the mixture to the Professional Series container and secure lid. Select Variable 1. Turn machine on and quickly increase speed to Variable 10, then to High. Blend for 30 seconds.
3. Return the soup to the stove and heat to a low simmer. In a small pan, gently simmer the heavy cream before adding it to the soup. If using canned tomatoes, use the reserved juice to adjust the final consistency. If using fresh tomatoes, use stock to adjust consistency. Add the rice just before serving.  
4. Season to taste with salt and pepper.

Tips: Chop the garlic and onion in the Professional Series container. Secure lid, select Variable 2 and turn machine on. Remove the lid plug and drop 8 medium peeled onion quarters and 3 peeled garlic cloves onto the blades. Blend until desired texture is reached. 

Create signature dishes the way professional chefs do—with the CIA™ Professional Series by Vita-Mix. It easily handles the work of many appliances, so you can blend, puree, chop, juice, grind and more, all in one versatile machine.

Manhattan Clam Chowder

This is the classic mid-Atlantic clam chowder, not to be confused with New England’s version. So controversial was the inclusion of tomatoes to New Englanders that a piece of legislation attempting to ban tomatoes from any true chowder was once introduced in Maine. Fresh clams will, of course, make the best chowder, but if you wish, you can substitute ¾ cup canned clam meat and ¾ cup bottled clam juice for the fresh clams and juices.

Makes 8 servings

2 slices bacon, minced
2½ cups diced leeks (white and light green parts)
1¼ cups diced onion
⅓ cup diced carrot
⅓ cup diced celery
1 cup diced red bell pepper (seeds and ribs removed)
1 teaspoon minced garlic
2 canned plum tomatoes, seeded and coarsely chopped
2 cups diced yellow or white potatoes (peeled)
3 cups bottled clam juice
1 cup tomato juice
1 bay leaf
Pinch dried thyme
3 dozen chowder clams, shucked, juices reserved
Salt as needed
Freshly ground black pepper as needed
Tabasco sauce as needed


Cook the bacon in a soup pot over medium heat until crisp and browned, about 10 minutes.

Add the leeks, onion, carrot, celery, pepper, and garlic. Cover the pot and cook over medium-low heat, stirring occasionally, until the vegetables are soft and translucent, about 10 minutes.

Add the tomatoes, potatoes, clam juice, tomato juice, bay leaf, and thyme. Bring to a simmer and cook until the potatoes are tender, about 15 to 20 minutes. Add the clams with their juices and simmer until the clams are cooked, about 5 to 10 minutes more.

Using a shallow, flat spoon, remove any fat from the surface of the chowder and discard. Remove the bay leaf and season to taste with salt, pepper, and Tabasco. Serve in heated bowls.

Thai Fresh Pea Soup

  Sponsored by:

6 cups vegetable broth
1 cup chopped onions
4 garlic cloves, finely minced
2 tsp green curry paste
8 cups shelled peas, thaw if frozen
Salt and pepper as needed
1 tsp lightly toasted mustard seeds
¼ cup chopped mint

1. Add ½ cup of the broth to a soup pot and bring to a simmer over medium heat.  Add the onions, garlic, and curry paste. Sauté, stirring frequently, until the onions are softened and translucent, about 5 minutes. Add the remaining stock to the pot and bring to a boil.  Add the peas, cover the soup, and simmer over low heat for 10 minutes.
2. Remove the pot from the heat and let cool for 10 minutes before pureeing. Strain the soup through a sieve and reserve liquid.  Add half the solids and 1 cup of reserved liquid to the Professional Series container and secure the lid.
3. Select Variable 1.
4. Turn machine on and quickly increase to Variable 10, then to High.  Add more liquid if necessary to obtain the desired consistency. Repeat with remaining peas and liquid.
5. Transfer pureed soup to a clean soup pot. Return to a simmer over low heat. Season to taste with salt and pepper. Serve in heated bowls, garnished with mustard seeds and mint.

Tip: You can quickly chop the onions and garlic in the Professional Series! Secure lid, select Variable 2 and turn machine on. Remove the lid plug and drop onion quarters and celery halves onto the blades. Blend until desired texture is reached. 

Create signature dishes the way professional chefs do—with the CIA™ Professional Series by Vita-Mix. It easily handles the work of many appliances, so you can blend, puree, chop, juice, grind and more, all in one versatile machine.

Chilled Cucumber Soup

Chilled Cucumber Soup
Photo Credit:  Ben Fink

Chilled Cucumber Soup is sponsored by


Makes 8 servings

4 cups fish, chicken or vegetable broth

¾ lb medium shrimp, peeled and deveined

2 tbsp butter

1 cup chopped yellow onions

¾ cup diced celery

6 medium cucumbers, peeled, seeded and chopped

2 tsp salt, divided use

½ tsp freshly ground white pepper, divided use

1 ½ tsp cornstarch dissolved in 2 tsp water

1 ½ cups sour cream

½ cup heavy cream

½ cup chopped dill

2 tbsp lemon juice, or as needed

½ tsp Tabasco sauce, or as needed

½ cup small-diced cucumber for garnish

dill sprigs for garnish

1.       Heat the broth in a large stockpot until simmering. Add the shrimp and cook for 2 to 3 minutes, or just until they turn opaque. Remove the shrimp from the broth, cut in half-lengthwise, refrigerate, and reserve for garnish.  Reserve the broth.

2.       Heat the butter in a soup pot over medium heat.  Add the onions and celery and sauté, stirring frequently, until the onions are translucent, 5 to 7 minutes. Add the reserved broth and the cucumbers. Add 1 teaspoon of salt and ¼ teaspoon pepper. Bring to a boil, then reduce the heat so that the soup simmers gently. Simmer until the cucumbers are tender, about 10 minutes.

3.       Remove the soup pot from the heat and let it cool slightly. Add soup in batches into the Professional Series container and secure lid. Select Variable 1. Turn machine on and quickly increase speed to Variable 10, then to High. Blend for 1 minute or until smooth.  Return the soup to medium heat and bring to a simmer. Stir in the dissolved cornstarch and simmer, stirring constantly, until thickened, about 2 minutes. Chill the soup at least 4 and up to 24 hours.

4.       Combine the sour cream, heavy cream, dill, lemon juice, and Tabasco in a small bowl and stir until evenly blended. Whisk the sour cream mixture into the chilled soup. Taste and adjust the seasoning with the remaining salt and pepper. Add additional lemon juice or Tabasco if needed.

5.       Serve the soup in chilled cups garnished with the reserved shrimp and diced cucumbers. Top with a dill sprig.

Tip: You can quickly dice onions and celery in the Professional Series! Secure lid, select Variable 2 and turn machine on. Remove the lid plug and drop onion quarters and celery halves onto the blades. Blend until desired texture is reached.

Go "Green" for Earth Day with Thai Pea Soup

In 1970, the first Earth Day was organized to promote environmental awareness and encourage stewardship of our natural resources. That first, massive grassroots movement by student demonstrators, schools and communities, began with Senator Gaylord Nelson's efforts to put environmental concerns on the political agenda.

Never before has the state of our environment been more important. More than ever, Americans are making smarter choices to help keep Mother Earth "green." From recycling to choosing cleaner energy sources to buying organic and sustainable local produce, we're making small steps to help the environment.

Early spring is a great time to "go green" in the kitchen. As our thoughts turn to gardening and farming, it's time to turn over a new, green leaf.

In early spring, farm markets will put out their first crops of the season – peas, asparagus, and early greens. One of the "greener" farmer's traditions is to plant peas on St. Patrick's Day. The sturdy peas take root in the cold ground and provide the spring kitchen with one of the sweetest green treats.

The Culinary Institute of America's Thai Fresh Pea Soup uses fresh peas and green curry to create a subtle twist on an old spring classic. It can be prepared in under half an hour so you'll have plenty of time to get outside and work in the garden.

"Once you puree the soup in a blender, make sure to taste it for flavor and texture," says CIA Chef Eve Felder. "Adjust the flavor with salt. If you prefer a smoother consistency, push the soup through a strainer to remove the skins."

The Asparagus with Shiitakes, Bowtie Pasta and Spring Peas uses three different varieties of peas – sugar snap peas, snow peas and green peas – for a bright, spring flavor. The vegetables are cooked minimally to help retain their bright green flavor and natural sweetness.

These and other green recipes can be found in The Culinary Institute of America's Vegetables Cookbook (2007 Lebhar-Friedman), which is available for purchase at bookstores nationwide or at www.ciachef.edu/enthusiasts/cookbooks_dvds.

The Culinary Institute of America's Thai Fresh Pea Soup.

Photo Credit: CIA/Ben Fink

Thai Fresh Pea Soup

Serves 8

• 6 cups vegetable broth, plus as needed
• 1 cup chopped onions
• 4 garlic cloves, finely minced
• 2 teaspoons green curry paste
• 8 cups shelled peas (thawed if using frozen)
• Salt and pepper as needed
• 1 teaspoon lightly toasted mustard seeds
• 1/4 cup chopped mint

1. Add about 1/2 cup of the broth to a soup pot and bring to a simmer over medium heat. Add the onions, garlic, and curry paste. Sauté, stirring frequently, until the onions are softened and translucent, about 5 minutes. Add the remaining broth to the pot and bring to a boil. Add the peas, cover the soup, and simmer over low heat for 10 minutes.


2. Remove the pot from the heat and let the soup cool for at least 10 minutes before pureeing with a handheld blender. Strain the soup through a sieve and reserve the liquid if you are using a countertop blender or food processor. Add the solids to the blender jar or food processor bowl; do not overfill. Add a little of the liquid, replace the cover (without the vent from the lid or feed tube), and puree until smooth. Add more liquid if necessary to help puree the solids. Transfer the pureed soup to a clean pot. Continue until all of the solids are pureed. Blend the soup and adjust the consistency by adding some of the remaining reserved liquid. (The soup is ready to finish now or it can be cooled and stored up to two days in the refrigerator or up to 1 month in the freezer.)


3. Return the soup to a simmer over low heat. Season to taste with salt and pepper.
   Serve the soup in heated bowls, garnished with the toasted mustard seeds and chopped mint.

Nutrition analysis per 11-ounce serving: 140 calories, 8g protein, 26g carbohydrate, 1g fat, 860mg sodium, 0mg cholesterol, 8g fiber

Asparagus with Shiitakes, Bowtie Pasta, and Spring Peas.

Photo Credit: CIA/Ben Fink

Asparagus with Shiitakes, Bowtie Pasta, and Spring Peas
Serves 8

• 3 pounds asparagus, peeled and trimmed
• 3 tablespoons olive oil
• Salt and pepper as needed
• 1 cup snow peas
• 1 cup sugar snap peas
• 2 cups frozen green peas
• 2 cups dried bowtie pasta
• 1 tablespoon butter
• 3 cups sliced shiitake mushrooms
• 3 tablespoons minced shallots
• 3 tablespoons chopped marjoram
• 2 bunches scallions, split lengthwise, thinly sliced
• Parmesan, shaved, to taste

1. Bring a medium saucepan of salted water to a boil to blanch the peas and a large pot of salted water to boil to cook the pasta. Preheat the broiler.


2. Toss the asparagus with the oil and 1 teaspoon of salt. Place in a baking pan under the broiler, turning occasionally, until tender and lightly browned, about 8 minutes. Slice the asparagus on a diagonal into 1-inch pieces and reserve.


3. Cook each type of pea separately in the boiling water until almost tender, about 2 minutes each. Remove them from the water using a slotted spoon or small strainer and rinse with cold water to stop the cooking. Drain well and reserve. (The vegetables can be prepared in advance and held in covered containers in the refrigerator for up to 12 hours.)


4. Cook the pasta in boiling water until tender to the bite, about 10 to 12 minutes. Drain well, reserving some of the pasta water to adjust the consistency of the dish.


5. Heat the butter in a sauté pan until it begins to turn brown. Add the shiitakes and shallots and sauté until they are light brown, 2 to 3 minutes. Add the asparagus, green peas, snow peas, sugar snap peas, marjoram, 1 teaspoon salt, and a pinch of pepper. Sauté, stirring or tossing, until the vegetables are thoroughly heated, about 3 minutes. Add the hot pasta and toss the pasta with the cooked vegetables and scallions until evenly blended. Add a little of the pasta water to moisten the dish if necessary. Serve on heated plates and top with shaved Parmesan.

Nutrition analysis per 12-ounce serving: 370 calories, 23g protein, 52g carbohydrate, 9g fat, 430mg sodium, 5mg cholesterol, 14g fiber