Cuisinart SPB-7 manual Soups, Cold Gazpacho, Cream of Asparagus Soup, POTATO-LEEK Soup

2 tablespoons honey

1teaspoon baking powder

1teaspoon vanilla extract 1/2 teaspoon salt

1/4 teaspoon baking soda

Preheat waffle iron. Place ingredients in blender jar in order listed. Place cover on blender 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 10-15 seconds. Turn blender off.

Follow manufacturer’s instructions to bake waffles.

Nutritional analysis per waffle:

Calories 239 (41% from fat) • carbo. 28g • prot. 7g

fat 11g • sat. fat 6g • chol. 96mg • sod. 419mg

SOUPS

COLD GAZPACHO

Makes five 6-ounce servings

2cups tomato juice, divided

1rib celery, peeled, cut into 1 inch pieces

1medium cucumber, peeled, cut in half lengthwise, seeds removed, in 1 inch pieces

1clove garlic, peeled, cut in 4 pieces

1/2 medium green bell pepper, cored, seeded,

cut into 1 inch pieces

1small jalapeño pepper, cut in half, seeds removed, cut into

1/4 inch pieces

4scallions, cut into 1 inch pieces

2medium tomatoes, seeds removed, each cut into 8 pieces

2tablespoons lemon juice 1/4 teaspoon black pepper

Place 1 cup tomato juice in blender jar. Add celery and next six ingredients. Place cover on blender jar. Turn blender on and blend on purée until vegetables are medi- um-finely chopped, about 10-15 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 analysis per serving:

Calories 85 (11% from fat) • carbo. 16g • prot. 3g • fat

1g • sat. fat 0g • chol. 0mg • sod. 511mg

CREAM OF ASPARAGUS SOUP

Makes eight 6-ounce servings

3/4 cup parsley leaves

3tablespoons unsalted butter or margarine

1small onion, cut into 1 inch pieces 3/4 pound asparagus, trimmed, cut

into 1 inch pieces

3cups chicken stock or broth

1cup half-and-half

3teaspoons cornstarch 1-1/2 cups cold water

salt and white pepper to taste

Place parsley in the blender jar. Place cover on blender jar. Turn blender on and pulse on purée until coarsely chopped, about 4-5 times. Reserve.

Melt butter in a medium saucepan over medium heat. Add onion, and cook until soft but not brown, about 2-3 minutes.

Add asparagus, stock, and all but 1 table- spoon of reserved parsley. Cover; bring to

aboil over medium-high heat. Reduce heat to low and cook, partially covered, until asparagus is tender, about 10-12 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 25-30 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- and-half 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 thick- ens, about 6-8 minutes. Do not boil. Adjust seasonings to taste; garnish with remaining parsley, and serve.

Nutritional analysis per serving:

Calories 112 (64% from fat) • carbo. 7g • prot. 3g • fat

8g • sat. fat 5g • chol. 23mg • sod. 610mg

POTATO-LEEK SOUP

Makes four 6-ounce servings

1tablespoon unsalted butter

2medium leeks, whites only, sliced horizontally and cut

into 1 inch pieces

1small onion, in 1 inch pieces

2medium potatoes, peeled, in 1 inch pieces

1-3/4 cups reduced-sodium chicken broth

1/2 cup water 1/2 teaspoon salt

1/4 teaspoon white pepper

3tablespoons chopped chives (optional)

Melt margarine in a medium saucepan over medium heat. Add leeks and onion; sauté until soft but not brown, about 5-8 minutes; stir occasionally. Add potatoes,

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