Cuisinart SPB-6SS Entrées, Cream Of Asparagus Soup, Ricotta Spinach Pie, Rustic Tomato Sauce

saucepan. Heat on medium until it just begins to simmer; then 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 servings

Preparation time: 30–35 minutes

3⁄4 cup 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

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

1 cup half-and-half

1tablespoon cornstarch 11⁄2 cups cold water

1teaspoon kosher salt

1⁄2 teaspoon 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 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 min- utes. Place the solids in the blender jar with 1 cup 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 com- bine. 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 min- utes. 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

1 teaspoon extra virgin olive oil

1⁄2 ounce Asiago cheese, cut into

1⁄2-inch cubes

1⁄2 slice white or wheat bread (1⁄2 ounce) cut into 1⁄2-inch cubes

1⁄2 teaspoon dry basil

4 large eggs

2cups fresh baby spinach leaves, packed (about 21⁄2 ounces), washed and dried

3 cups lowfat ricotta cheese

1⁄2 teaspoon kosher salt

1⁄2 teaspoon freshly ground black or white pepper

Preheat oven to 350°F. 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 breadcrumbs. Bake in the preheated 350°F 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

RUSTIC TOMATO SAUCE

Makes about 8 cups

1 tablespoon extra virgin olive oil

1onion (8 ounces), peeled and cut in 1⁄2-inch pieces

2carrots (4 ounces), peeled and cut in 1⁄2-inch pieces

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