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

the blender jar and add the lemon juice, water, chickpeas, tahini and hot sauce in that order. Blend for 40 seconds; scrape the sides of the blender jar as necessary. Add the olive oil in a steady stream through the opening in the blender jar lid while blending on Purée for

20 seconds. 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 (500 ml)

1tablespoon (15 ml) fresh lemon juice or white balsamic vinegar

½cup (125 ml) pesto (made with spinach), below

1can (15-ounce [450 g]) 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 [30 ml]):

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

PESTO SAUCE

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

Makes about ¾ cup (175 ml)

1ounce (30 g) Parmesan cheese, cut in ½-inch (1.25 cm) cubes

1–2 cloves garlic, peeled

1⁄3 cup (75 ml) extra virgin olive oil

1cup (250 ml) fresh basil leaves, loosely packed*

3tablespoons (45 ml) 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 (1-½ tablespoons [22.5 ml]):

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 ½ teaspoon (2 ml) fennel seed and 2 teaspoons (10 ml) dried basil when chopping the garlic. Substitute 2 cups (500 ml) washed and dried baby spinach leaves for the basil.

HOT AND COLD SOUPS

CREAMY TOMATO & RED PEPPER BISQUE

Makes 8 servings

Preparation: 15 minutes active, 35–40 minutes total

1teaspoon (5 ml) unsalted butter

1teaspoon (5 ml) extra virgin olive oil

1small onion (4 ounces [115 g]), peeled, cut in ½-inch (1.25 cm) pieces

1rib celery (2 ounces [60 g]), cleaned, cut in ½-inch (1.25 cm) pieces

1carrot (2 ounces [60 g]), peeled, cut in ½-inch (1.25 cm) pieces

1tablespoon (15 ml) white rice

1teaspoon (5 ml) basil

2cups (500 ml) fat-free, low-sodium chicken or vegetable stock

2cans (15½-ounce) recipe-ready diced tomatoes with juices

2roasted red peppers, seeded

½teaspoon (2 ml) kosher salt

1⁄8 teaspoon (½ ml) white pepper

½cup (125 ml) half-and-half

Heat the butter and olive oil in a 3¾-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.

Strain the solids from the cooking liquid, re- serving the cooking liquid and returning it to the saucepan. Place the solids in the blender jar. Add roasted peppers and 1 cup (250 ml) 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 saucepan. Heat on medium until it just begins to simmer; then

13