Bedienungsanleitung Cuisinart CBT 500 E (Seite 13 von 41) (Englisch)

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Drain vegetables, reserving cooking liquid. Allow to cool 5 minutes. Place veg-

etables in blender jar. Add 1 cup cooking liquid; return remaining cooking liquid to

saucepan. Cover blender jar. Set on High. Blend 20 to 30 seconds. Scrape blender

jar and blend 10 to 15 seconds longer, until completely puréed and creamy smooth.

Stir vegetable purée into stock in saucepan and reheat over medium low heat. Add

salt, pepper and half-and-half.

Nutritional information per serving:

Calories 132 (37% from fat) • carb. 18g • pro. 3g • fat 6g

• sat. fat 3g • chol. 16mg • sod. 369mg • calc. 56mg • fiber 3g

Variation: Turn this soup into Creamy Watercress Soup by adding 1 bunch water-

cress, washed and dried. Pick leaves and reserve. Chop stems and measure out 1½

cups. Add stems to vegetable mixture when sautéing. Follow recipe as directed.

Stir in reserved watercress leaves along with the half-and-half. Serve hot or chilled.

CREAMY TOMATO & RED PEPPER BISQUE

Creamy tomato soup that is special enough for any occasion.

Makes eight 6-oz. servings

1 teaspoon unsalted butter

1 teaspoon extra virgin olive oil

1 small onion (4 ounces), peeled, cut into ½" pieces

1 rib celery (2 ounces), cleaned, cut into ½" pieces

1 carrot (2 ounces), peeled, cut into ½" pieces

2 tablespoons white rice

1 teaspoon basil

2 cups fat free, low-sodium chicken or vegetable stock

2 cans (15½ oz. each) recipe-ready diced tomatoes with juices

2 roasted red peppers, seeded

½ teaspoon kosher salt

¹⁄

teaspoon white pepper

½ cup half-and-half

Heat the butter and olive oil in a Cuisinart

3¾-quart saucepan over medium low

heat. Add the onion, celery, and carrot; cover loosely and cook until the vegetables

are tender, 8 to 10 minutes. Stir in the rice and basil; cook until rice is opaque, 2

minutes. Stir in the stock, tomatoes and red peppers. Raise heat and bring to a boil.

Lower the heat, cover loosely and simmer over low heat for 20 to 25 minutes. Turn

off heat and let stand for 5 minutes.

Strain the solids from the cooking liquid, reserving the cooking liquid and returning it

to the saucepan. Place the solids in the blender jar. Add 1 cup of the cooking liquid

to the blender jar. Set on High. Pulse 10 times to chop, then process for 30 to 40

seconds until totally smooth and creamy. Add the salt and pepper; blend 5 seconds

longer. Return the blended tomato mixture to the cooking liquid in the saucepan.

Heat on medium until it just begins to simmer, then add the half-and-half. Do not

allow to boil. The soup may be made ahead and reheated – if making ahead, do not

add half-and-half until soup is reheated.

Nutritional information per serving:

Calories 87 (28 % from fat) • carb. 13g • pro. 3g • fat 3g

• sat. fat 1g • chol. 7mg • sod. 367mg • calc. 47mg • fiber 3g

PERFECT POPOVERS

mpress your guests with these deceptively simple popovers that are mixed in a

matter of seconds in your Cuisinart

Blender. Our 50-ounce blender is large enough

for you to increase this recipe by 50 percent to make a larger batch.

Makes 18 popovers

6 large eggs

2 cups all-purpose flour

2 cups evaporated fat free milk, not reconstituted

½ teaspoon kosher salt

5 tablespoons unsalted butter, melted

Preheat oven to 375°F. Thoroughly coat eighteen ½-cup popover, custard, or muffin

cups with cooking spray or melted butter.

Place the eggs, flour, milk and salt in the blender jar in the order listed; cover

blender jar. Set on Low. Blend for 10 seconds. Scrape the sides of the jar if needed.

With the blender running, add the melted butter in a steady stream and blend for 10

seconds. Let batter rest for 10 to 15 minutes.

Divide the batter evenly among the prepared pans. Bake in the preheated oven until

puffy and nicely browned, about 40 minutes. Use a cake tester to pierce each pop-

over several times and bake for an additional 5 minutes. Remove from oven, loosen

from pans with a thin bladed knife and gently lift out. Serve hot.

Nutritional information per popover:

Calories 126 (37% from fat) • carb. 14g • pro. 6g • fat 5g

• sat. fat 3g • chol. 79mg • sod. 91mg • calc. 93mg • fiber 0g

For Pesto Popovers: add ½ cup prepared pesto (page 15) to the batter.

Bake as directed.

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