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
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
CREAMY TOMATO & RED PEPPER BISQUE
Creamy tomato soup that is special enough for any occasion.
Makes eight
1teaspoon unsalted butter
1teaspoon extra virgin olive oil
1small onion (4 ounces), peeled, cut into ½" pieces
1rib celery (2 ounces), cleaned, cut into ½" pieces
1carrot (2 ounces), peeled, cut into ½" pieces
2tablespoons white rice
1 teaspoon basil
2cups fat free,
2cans (15½ oz. each)
2roasted red peppers, seeded
½teaspoon kosher salt
¹⁄8 teaspoon white pepper
½cup
Heat the butter and olive oil in a Cuisinart®
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
allow to boil. The soup may be made ahead and reheated – if making ahead, do not add
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
Impress your guests with these deceptively simple popovers that are mixed in a matter of seconds in your Cuisinart ® Blender. Our
Makes 18 popovers
6large eggs
2cups
2cups evaporated fat free milk, not reconstituted ½ teaspoon kosher salt
5 tablespoons unsalted butter, melted
Preheat oven to 375°F. Thoroughly coat eighteen
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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