Cuisinart SPB-6SS manual HOT and Cold Soups, Spinach Pesto White Bean DIP, Pesto Sauce

stream through the opening in the blender jar lid while blending on Purée for 20 sec- onds. Transfer the hummus to a bowl and let stand for 30 minutes before serving to allow flavors to develop. Hummus will keep covered in the refrigerator for up to

a week.

Nutritional information per tablespoon:

Calories 23 (44% from fat) • carb. 2g • pro. 1g • fat 1g sat. fat 0g • chol. 0mg • sod. 34mg • calc. 8mg • fiber 1g

SPINACH PESTO &

WHITE BEAN DIP

Serve this dip with crudités or pita chips as dippers.

Makes about 2 cups

1tablespoon fresh lemon juice or white balsamic vinegar

1⁄2 cup pesto (made with spinach), below

1can (15-ounce) white beans, drained, rinsed and drained again

Place ingredients in blender jar in order listed. Cover blender jar. Set on Mix and blend until smooth and creamy, about 30–40 seconds.

Nutritional information per serving (2 tablespoons): Calories 53 (50% from fat) • carb. 5g • pro. 2g • fat 3g sat. fat 1g • chol. 1mg • sod. 13mg • calc. 31mg • fiber 1g

1⁄3 cup extra virgin olive oil

1cup fresh basil leaves, loosely packed *

3tablespoons lightly toasted pine nuts or walnuts

Place cheese cubes in blender jar; cover blender jar. Set on Stir. Use Pulse to chop the cheese, 10–15 pulses. Remove and reserve cheese. Add garlic to blender jar; cover, pulse to chop, 10–15 pulses. Add remaining ingredients in order listed, including reserved cheese. Cover blender jar; blend on Liquefy until combined, about 30–40 seconds. Pesto may be stored in refrigerator in an airtight container. After placing in container, smooth over top, and drizzle to cover surface with additional olive oil to keep from turning dark. Stir oil in before using.

Nutritional information per serving (1-1⁄2tablespoons):

Calories 116 (87% from fat) • carb. 1g • pro. 2g fat 12g • sat. fat 2g • chol. 3mg • sod. 45mg calc. 61mg • fiber 0g

*For spinach pesto:

Add 1⁄2 teaspoon fennel seed and

2 teaspoons dried basil when chopping the garlic. Substitute 2 cups washed and dried baby spinach leaves for the basil.

1 teaspoon unsalted butter

1 teaspoon extra virgin olive oil

1small onion (4 ounces), peeled, cut in 1⁄2-inch pieces

1rib celery (2 ounces), cleaned, cut in 1⁄2-inch pieces

1carrot (2 ounces), peeled, cut in 1⁄2-inch pieces

1tablespoon white rice

1teaspoon basil

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

2cans (151⁄2-ounce) recipe-ready diced tomatoes with juices

2 roasted red peppers, seeded

1⁄2 teaspoon kosher salt

1⁄8 teaspoon white pepper

1⁄2 cup half-and-half

Heat the butter and olive oil in a 33⁄4-quart saucepan over medium low heat. Add the onion, celery, and carrot, cover loosely and cook until the vegetables are tender, 8–10 minutes. Stir in the rice and basil, and cook until rice is opaque, 2 minutes. Stir in the stock and tomatoes. Raise heat and bring to a boil. Lower the heat, cover loosely and simmer over low heat for 20–25 minutes. Turn off heat and let stand for 5 minutes.

PESTO SAUCE

Serve as a topping for hot pasta or to add flavor to dips, dressings, or other sauces.

Makes about 3⁄4 cup

1ounce Parmesan cheese, cut in 1⁄2-inch cubes

1–2 cloves garlic, peeled

HOT AND COLD SOUPS

CREAMY TOMATO & RED

PEPPER BISQUE

Makes 8 servings

Preparation: 15 minutes active, 35–40 minutes total

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 roasted peppers and 1 cup of the cooking liquid to the blender jar. Select Purée. Pulse 10 times to chop, then process for 30–40 seconds until totally smooth and creamy. Add the salt, pepper, blend 5 seconds longer. Return the blended tomato mixture to the cooking liquid in the

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