Cuisinart SPB-7 Series - Manual (Page 16)

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about 10 to 15 seconds. Turn blender off.
Follow manufacturer’s instructions to bake waffles.
Nutritional information per waffle:
Calories 239 (41% from fat) • carb. 28g • pro. 7g• fat 11g • sat. fat 6g
• chol. 96mg • sod. 419mg • calc. 175mg • fiber 2g
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 blender jar. Add celery and next six
ingredients. Place cover on jar. Turn blender on and blend on
purée until vegetables 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 combine. Chill before serving.
Nutritional information per serving:
Calories 85 (11% from fat) • carb. 16g • pro. 3g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 511mg • calc. 34mg • fiber 2g
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 blender jar. Place cover on blender jar. Turn
blender on and pulse on Purée until coarsely chopped, about 4
to 5 times. Reserve.
Melt butter in a medium saucepan over medium heat. Add onion,
and cook until soft but not brown, about  to 3 minutes. Add
asparagus, stock, and all but 1 tablespoon of reserved parsley.
Cover; bring to a boil over medium-high heat. Reduce heat to
low and cook, partially covered, until asparagus is tender, about
10 to 1 minutes.
Drain vegetables, being sure to reserve the cooking liquid. Allow
cooking liquid to cool 5 minutes. Add 1 cup of the cooking liquid
and half of the solids to the blender jar. Place cover on blender
jar. Turn blender on and blend on liquefy until smooth, about 5
to 30 seconds. Turn blender off. Return the puréed vegetable
mixture to the saucepan. Repeat with remaining 1 cup liquid and
vegetables. Add remaining cooking liquid and half-and-half to
puréed vegetables in the saucepan; stir to combine. Stir corn-
starch into water, and add to soup. Cook, stirring often, over
medium heat, until soup thickens, about 6 to 8 minutes. Do not
boil. Adjust seasonings to taste; garnish with remaining parsley,
and serve.
Nutritional information per serving:
Calories 112 (64% from fat) • carb. 7g • pro. 3g • fat 8g • sat. fat 5g
• chol. 23mg • sod. 610mg • calc. 61mg • fiber 2g
POTATO-LEEK SOUP
Makes four 6-ounce servings
1
tablespoon unsalted butter
2 medium leeks, whites only, sliced horizontally and cut
into 1-inch pieces
1 small onion, in 1-inch pieces
2 medium potatoes, peeled, in 1-inch pieces
1¾ cups reduced-sodium chicken broth
½ cup water