Cuisinart BFP-10CH manual Cream of Asparagus Soup, Salad DRESSINGS, VINAIGRETTES, Savory Sauces

Cream of Asparagus Soup

Makes eight 6-ounce servings

¾cup Italian parsley leaves, washed and dried

3 tablespoons unsalted butter

²⁄³ cup chopped onion or leek

1pound asparagus, trimmed, cut into 1-inch pieces

3 cups fat free, low-sodium chicken or vegetable stock or broth

1cup half-and-half

1tablespoon cornstarch

1½ cups cold water

1teaspoon kosher salt

½ teaspoon white pepper

Place the parsley in the blender jar. Cover and pulse on Chop until coarsely chopped, about 4 to 5 times. Remove and reserve.

Melt the butter in 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 the reserved parsley. Cover and bring to a boil over medium-high heat. Reduce heat to low and simmer, partially covered, until asparagus is tender, about 10 to 12 minutes.

Pour the soup through a strainer, reserving the solids and liquids. Allow to cool 5 minutes. Place the solids in the blender jar with 1 cup of the cooking liquid; return the remaining liquid to the saucepan. Cover and blend on Purée until creamy and smooth, about 30 to 40 seconds. Return puréed vegetable mixture to the saucepan and stir to combine. Stir in half-and-half. Stir cornstarch into water, and add to soup. Add salt and pepper. Cook, stirring often, over medium heat, until soup thickens, about 6 to 8 minutes. Do not let boil. Taste and adjust seasonings as needed. Serve in warmed bowls garnished with the remaining parsley.

Nutritional information per serving:

Calories 98 (59% from fat) • carb. 7g • pro. 4g • fat 7g • sat. fat 4g

• chol. 19mg • sod. 510g • calc. 56mg • fiber 2g

SALAD DRESSINGS, VINAIGRETTES, SAVORY SAUCES

Creamy Feta & Yogurt Dressing

Makes 1¼ cups (can be doubled)

1clove garlic, peeled and crushed

1teaspoon oregano

½teaspoon basil

¹⁄³ cup red wine vinegar

¼cup extra virgin olive oil

1tablespoon fresh lemon juice

1teaspoon honey

4ounces crumbled feta cheese

¼cup lowfat or fat free plain yogurt

Place garlic, oregano, and basil in the blender jar. Cover and pulse 5 times on Chop to chop garlic. Add remaining ingredients in order listed. Blend for 15 seconds using Mix. Scrape blender jar. Blend 15 seconds longer on Mix.

Let dressing stand for 20 to 30 minutes to allow flavors to blend. Transfer to a resealable container and refrigerate until ready to use.

Nutritional information per serving (one tablespoon):

Calories 43 (81% from fat) • carb. 1g • pro. 1g • fat. 1g • sat. fat 1g

• chol. 5mg • sod. 65mg • calc. 36mg • fiber 0g

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