Cuisinart CSB-55 manual Fresh Tomato Zucchini Bisque

FRESH TOMATO - ZUCCHINI BISQUE

This light bisque is highlighted with green and white flecks of shredded zucchini.

Makes 2-1/2 quarts (about 10 8-ounce servings)

3tablespoons olive oil

1large garlic clove, peeled

1large onion, peeled, cut into 1" pieces

4 cups low sodium beef broth

3 pounds tomatoes, stems removed, cut into 1" pieces

3 tablespoons tomato paste

2 teaspoons sugar

Black pepper and salt to taste 3/4 cup half and half

1large zucchini, shredded

4tablespoons chopped parsley

2tablespoons chopped fresh marjoram

Heat oil in a large stockpot over medium heat. Add garlic and onion; sauté until tender but not browned, about 4 - 6 minutes. Add broth, tomatoes, tomato paste, sugar, pepper and salt. Increase heat to high and bring to a boil; reduce heat to medium and cook, partially covered, until tomatoes are tender, about 20 minutes.

Insert the SmartStick™ Extendable Shaft Hand Blender fitted with the metal blade and process on Speed 4 until well combined, about 35-45 seconds. Add half and half; blend until just combined, about 10 seconds. Bring to a simmer over medium heat. Add zucchini, parsley and marjoram and gently cook until just tender, about 2 - 4 minutes.

Nutritional information per serving:

Calories 127(50% from fat) • carbo. 12g • prot. 4g • fat 7g • sat. fat 2g • chol. 7mg sod. 54mg

QUICK CUISINART TOMATO SAUCE

Our basic recipe. Add your own special ingredients to create a signature sauce.

Makes 3-3/4 quarts (about 30 4-ounce servings)

2tablespoons olive oil

10 shallots, peeled, coarsely chopped

528-ounce cans whole tomatoes, drained

2-1/2 teaspoons dried oregano

2-1/2 teaspoons sugar

2 teaspoons salt

Heat oil in a stockpot over medium heat. Add shallots and sauté until translucent, about 2 - 3 minutes. Add tomatoes and remaining ingredients; reduce heat to low. Cover and simmer, stirring occasionally, until thick, about 25 - 30 minutes. Insert the SmartStick™ Extendable Shaft Hand Blender fitted with the metal blade. Process on Speed 4 until smooth, about

1-1/2 minutes. If a chunkier texture is desired, process for about 1 minute.

Nutritional information per serving:

Calories 41 (22% from fat) • carbo. 7g • prot. 1g • fat 1g • sat. fat 0g • chol. 0mg sod. 169mg

BUTTERNUT - PEAR SOUP

A truly impressive combination of flavors plus lovely color and texture distinguish this soup.

Makes 3 quarts (about 12 8-ounce servings)

2medium leeks

3tablespoons butter

2medium carrots, peeled, cut into 1" pieces

2medium celery ribs, peeled, cut into 1" pieces

2-1/2 pounds butternut squash, peeled, seeded, cut into 1" pieces 1-1/2 pounds Bartlett pears, peeled, cored, cut into 1" pieces

6cups low fat reduced sodium chicken broth

Bouquet garni (bay leaf, sprig thyme, parsley sprigtie together in cheese cloth)

2/3 cup half and half

1/4 teaspoon cayenne pepper 1/4 teaspoon nutmeg

Pepper and salt to taste

Trim leeks at root end and 1" above white; slit lengthwise and rinse well under cold running water. Cut into 1" pieces.

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