Cuisinart SPB-6C manual Entrées, Cream of Asparagus Soup, Ricotta Spinach PIE

add the half-and-half. Do not allow to boil. The soup may be made ahead and reheated – if making ahead, do not add half-and-half until it is reheated.

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

CREAM OF ASPARAGUS SOUP

Makes eight 6-ounce (170 g) servings Preparation time: 30–35 minutes

¾cup (175 ml) Italian parsley leaves, washed and dried

3tablespoons (45 ml) unsalted butter 2⁄3 cup (170 ml) chopped onion or leek

1pound (500 g) asparagus, trimmed, cut into 1-inch (2.5 cm) pieces

3cups (750 ml) fat-free, low-sodium chicken or vegetable stock or broth

1cup (250 ml) half-and-half

1tablespoon (15 ml) cornstarch 1½ cups (375 ml) cold water

1teaspoon (5 ml) kosher salt ½ teaspoon (2 ml) white pepper

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

Melt the butter in medium saucepan over medium heat. Add onion and cook until soft but not brown, about 2–3 minutes. Add asparagus, stock, and all but 1 tablespoon

(15 ml) 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 10–12 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 (250 ml) of the cooking liquid; return the remaining liquid to the saucepan. Cover blender jar and select Purée. Blend until creamy and smooth, about 25–30 seconds. Turn blender off. 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 6–8 minutes. Do not allow to 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

ENTRÉES

RICOTTA SPINACH PIE

Somewhat like a crustless quiche, Ricotta Spinach Pie can be served with Rustic Tomato Sauce as a simple supper entrée.

Makes 8 servings

1teaspoon (5 ml) extra virgin olive oil

½ounce (15 g) Asiago cheese, cut into ½-inch (1.25 cm) cubes

½slice white or wheat bread (½ ounce) cut into ½-inch (1.25 cm) cubes

½teaspoon (2 ml) dry basil

4large eggs

2 cups (500 ml) fresh baby spinach

leaves, packed (about 2½ ounces [70 g]), washed and dried

3cups (750 ml) lowfat ricotta cheese

½ teaspoon (2 ml) kosher salt

½teaspoon (2 ml) freshly ground black or white pepper

Preheat oven to 350°F (180°C). Use a pastry brush to coat a 10-inch deep-dish pie plate with olive oil and set aside.

Place Asiago cheese cubes in blender jar; cover blender jar. Set on Purée and pulse 10–12 times to grind the cheese. Remove and reserve. Place bread cubes in blender jar, pulse 5–10 times to grind; add basil, blend for 5 seconds. Remove and reserve.

Place the eggs, spinach, ricotta, reserved Asiago cheese, salt, and pepper in the blender jar. Set on Liquefy and pulse 10 times, then blend for 15 seconds; use a spatula to scrape the sides of the blender jar. Blend for an additional 15–20 seconds. Pour the blended ricotta mixture into the prepared pie plate. Sprinkle evenly with the reserved bread- crumbs. Bake in the preheated 350°F (180°C) oven for 45–50 minutes, until the custard is set and the pie is puffed. Remove and let rest for 5–10 minutes.

Cut into wedges to serve. Top with Rustic Tomato Sauce.

Nutritional information per serving:

Calories 182 (54% from fat) • carb. 6g • pro. 14g • fat 11g • sat. fat. 6g • chol. 136mg • sod. 254mg • calc. 291g • fiber 0g

14