Cuisinart SPB-7PK SPB-7CH Manual - Page 18

SmartPower® blender jar in order listed. Place cover on jar. Turn blender on and blend on Purée for 10 seconds. Turn blender off. Scrape blender jar with spatula. Turn blender on and continue blending on Purée until smooth, about 10 to 15 seconds. Turn blender off. Follow manufacturer's instructions for waffle maker to bake waffles. Nutritional information per waffle: Calories 239 (41% from fat) • carb. 28g • pro. 7g • fat 11g • sat. fat 6g • chol. 96mg • sod. 419mg • calc. 175mg • fiber 2g SOUPS CREAM OF ASPARAGUS SOUP Makes eight 6-ounce servings ¾ cup fresh parsley leaves 3 tablespoons unsalted butter 1 small onion, cut into 1-inch pieces ¾ pound asparagus, trimmed, cut into 1-inch pieces 3 cups chicken stock or broth 1 cup half-and-half 3 teaspoons cornstarch 1½ cups cold water salt and white pepper to taste GAZPACHO Makes five 6-ounce servings 2 cups tomato juice, divided 1 celery stalk, peeled, cut into 1-inch pieces 1 medium cucumber, peeled, cut in half lengthwise, seeds removed, in 1-inch pieces 1 garlic clove, peeled, cut into 4 pieces ½ medium green bell pepper, cored, seeded, cut into 1-inch pieces 1 small jalapeño pepper, cut in half, seeds removed, cut into ¼-inch pieces 4 scallions, cut into 1-inch pieces 2 medium tomatoes, seeds removed, each cut into 8 pieces 2 tablespoons fresh lemon juice ¼ teaspoon freshly ground black pepper Place 1 cup tomato juice in blender jar. Add celery and next six ingredients. Place cover on jar. Turn blender on and blend on Purée until vegetables are medium-finely chopped, about 10 to 15 seconds. Turn blender off. Place in a large serving bowl, and add remaining 1 cup tomato juice, lemon juice, and pepper; stir to combine. Chill before serving. Nutritional information per serving: Calories 85 (11% from fat) • carb. 16g • pro. 3g • fat 1g • sat. fat 0g • chol. 0mg • sod. 511mg • calc. 34mg • fiber 2g Place parsley in the Cuisinart® SmartPower® blender jar. Place cover on blender jar. Turn blender on and pulse on Purée until coarsely chopped, about 4 to 5 times. Reserve. Melt butter in a medium saucepan over medium heat. Add onion, and cook until soft but not brown, about 2 to 3 minutes. Add asparagus, stock, and all but 1 tablespoon of reserved parsley. Cover; bring to a boil over medium-high heat. Reduce heat to low and cook, partially covered, until asparagus is tender, about 10 to 12 minutes. Drain vegetables, being sure to reserve the cooking liquid. Allow cooking liquid to cool 5 minutes. Add 1 cup of the cooking liquid and half of the solids to the blender jar. Place cover on blender jar. Turn blender on and blend on Liquefy until smooth, about 25 to 30 seconds. Turn blender off. Return the puréed vegetable mixture to the saucepan. Repeat with remaining 1 cup liquid and vegetables. Add remaining cooking liquid and half-andhalf to puréed vegetables in the saucepan; stir to combine. Stir cornstarch into water, and add to soup. Cook, stirring often, over medium heat, until soup thickens, about 6 to 8 minutes. Do not boil. Adjust seasonings to taste; garnish with remaining parsley, and serve. Nutritional information per serving: Calories 112 (64% from fat) • carb. 7g • pro. 3g • fat 8g • sat. fat 5g • chol. 23mg • sod. 610mg • calc. 61mg • fiber 2g 18