Care & Cleaning
1Unplug the unit from the outlet. Remove the blender rod attachment from the motor base for cleaning by turning it to the right. Remove metal attachment. Clean in warm, soapy water. Caution: Blades are sharp.
Handle with care.
2If food particles are not easily rinsed off the blender rod or attachment, place a drop of dish detergent in a mixing container with one cup of warm water. Plug cord into outlet. Immerse the blade portion and metal rod and operate the unit for about 10 seconds. Unplug, rinse under hot water, then dry.
3Simply wipe the motor base clean with a damp cloth. Never hold the motor base under running water.
4Do not use pointed or sharp objects to remove food particles.
5If the plastic parts of the unit become discolored (i.e. after processing carrots), wipe these areas with cooking oil and clean as directed.
6To clean the food chopper attachment, remove the bowl cover first, then the chopping blade and the blade shaft. Do not immerse the chopper bowl cover in water. Wipe with a damp cloth using dishwashing liquid if necessary. The chopper bowl and chopping blade can be washed in warm, soapy water. In order not to damage the bowl, it is recommended not to use abrasive or harsh cleansers.
7To clean the storage case, remove all of the foam and wash case in warm soapy water. Do not place in the dishwasher.
Important: Do not try to sharpen the cutting edges of any blades. They have been precision honed at the factory and will be damaged by any attempted sharpening.
Tortilla Soup
This is our version of the tortilla soups typical of the American Southwest.
Serves 6 to 8
INGREDIENTS
2 tablespoons corn oil
2 corn tortillas, cut into
2 tablespoons chopped fresh garlic 1/4 medium onion
1 small jalapeno pepper
1 pound ripe fresh tomatoes, peeled, seeded, and diced.
(If tomatoes are out of season, use an equal portion of canned tomatoes.) 2 tablespoons tomato paste
2 to 3 teaspoons ground cumin
2 quarts
Garnish:
2 corn tortillas
1 avocado
1 large chicken breast, cooked 1/2 cup grated cheddar cheese
1/3 cup coarsely chopped fresh cilantro
METHOD
1In a large soup pot, heat the oil, add the tortillas and cook them over low heat until they are slightly crisp.
2Using food chopper attachment, chop the garlic, onion, corn and jalapeno pepper together and add the mixture to the tortillas. Simmer until the vegetables are tender.
3Add the tomatoes to the pot with the tomato paste and simmer the mixture for 10 minutes to bring out the flavor. Add the cumin and mix well.
4Slowly whisk in the stock, then simmer the soup until it is reduced by one third.
5Purèe the soup using hand blender until it is very smooth, then pass it through a fine strainer into a clean pot.
6Add salt, pepper and cumin to taste.
7Prepare the garnish: Preheat the oven to 350°. Cut the tortillas into julienne strips, place them on a baking sheet and bake them for 10 to 15 minutes, or until they are crisp. Peel and dice the avocado, cut the chicken into julienne strips, grate the cheese and chop the cilantro. Place each garnish in a separate bowl. (Continued next page.)
8At serving time, reheat the soup.
PRESENTATION
Add the chicken and avocado to the soup and heat. Pour the soup into a warm tureen, then ladle it into hot shallow soup bowls. Garnish with the cheese, tortilla strips and chopped cilantro. Serve immediately.
Recipe courtesy Wolfgang Puck, Recipes from Spago, Chinois, and Points East and West (Random House, 1986)
11 | 12 |
