16

Honey Wheat Waffles

Makes six waffles (about 3 cups batter)
1½ cups whole milk
2 large eggs
¾ cup plus 2 tablespoons unbleached all-purpose flour
½ cup whole wheat flour
4 tablespoons unsalted butter, melted
2 tablespoons honey
1 teaspoon baking powder
1 teaspoon pure vanilla extract
½ teaspoon table salt
¼ teaspoon baking soda
Preheat waffle iron. Pla ce ingredients in ja r of Cuisinart® SmartPower® 7-Speed
Electronic Blender in order listed. Place cove r on jar. Turn blender on and blend on
Purée for 10 seconds. Turn ble nder off. Scrape ble nder jar with spatul a. Turn blender
on and continue blendin g on Purée until smoot h, about 10 to 15 seconds. Turn
blender off.
Follow manufacturer’s instru ctions to bake waffles .
Nutritional info rmation per waf fle:
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Soups

Gazpacho

Makes five 6-ounce servings
2 cups tomato juice, divided
1 rib celery, peeled, cut into 1 inch pieces
1 medium cucumber, peeled, cut in half lengthwise,
seeds removed, in 1-inch pieces
1 clove garlic, peeled, cut into 4 pieces
½ medium green bell pepper, cored, seeded,
cut into 1-inch pieces
1 small jalapeño pepper, cut in half, seeds removed,
cut into ¼-inch pieces
4 scallions, cut into 1-inch pieces
2 medium tomatoes, seeds removed, each cut into 8 pieces
2 tablespoons fresh lemon juice
¼ teaspoon freshly ground black pepper
Place 1 cup tomato juice in jar of Cuisinart ® SmartPower® 7-Speed Electronic
Blender. Add celery and next six ingredient s. Place cover on jar. Turn blend er on and
blend on Purée until ve getables are medium -finely chopped, about 10 to 15 seconds.
Turn blender off. Place in a large serving bowl, and add remaining 1 cup tomato
juice, lemon juice, and pepper; stir to comb ine. Chill before ser ving.
Nutritional info rmation per se rving:
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Cream of Asparagus Soup

Makes eight 6-ounce servings
¾ cup fresh parsley leaves
3 tablespoons unsalted butter
1 small onion, cut into 1-inch pieces
¾ pound asparagus, trimmed, cut into 1-inch pieces
3 cups chicken stock or broth
1 cup half-and-half
3 teaspoons cornstarch
1½ cups cold water
salt and white pepper to taste
Place parsley in the ja r of Cuisinart® SmartPower® 7-Speed Electro nic Blender. Place
cover on blender jar. Turn blende r on and pulse on Pu rée until coarsely chopped,
about 4 to 5 times. Re serve.
Melt butter in a medi um saucepan over medi um heat. Add onion, an d cook until soft
but not brown, about 2 to 3 minutes. Add asparagus, stock, and all but 1 tablespoon
of reserved parsley. Cover ; bring to a boil over m edium-high heat. Red uce heat to
low and cook, partiall y covered, until aspar agus is tender, about 10 to 12 minu tes.
Drain vegetables, bei ng sure to reserve t he cooking liquid. Allow cooking liquid to
cool 5 minutes. Add 1 c up of the cooking liqu id and half of the so lids to the jar. Place
cover on jar. Turn blender on an d blend on liquefy until smooth, about 25 to 30
seconds. Turn blender of f. Return the puréed ve getable mixture to th e saucepan.
Repeat with remaining 1 cup liquid and veget ables. Add remaining cooking liquid
and half-and-half to pu réed vegetables in t he saucepan; stir to co mbine. Stir