Cuisinart CSB-55 - Manual (Page 12)

QUICK CUISINART TOMATO SAUCE
Our basic recipe. Add your own special ingredients to create a signature sauce.
Makes 3-3/4 quarts (about 30 4-ounce servings)
2 tablespoons olive oil
10 shallots, peeled, coarsely chopped
5 28-ounce cans whole tomatoes, drained
2-1/2 teaspoons dried oregano
2-1/2 teaspoons sugar
2
teaspoons salt
Heat oil in a stockpot over medium heat. Add shallots and sauté until
translucent, about 2 - 3 minutes. Add tomatoes and remaining ingredients;
reduce heat to low. Cover and simmer, stirring occasionally, until thick, about
25 - 30 minutes. Insert the SmartStick™ Extendable Shaft Hand Blender
fitted with the metal blade. Process on Speed 4 until smooth, about
1-1/2 minutes. If a chunkier texture is desired, process for about 1 minute.
Nutritional information per serving:
Calories 41 (22% from fat) • carbo. 7g • prot. 1g • fat 1g • sat. fat 0g • chol. 0mg
sod. 169mg
BUTTERNUT - PEAR SOUP
A truly impressive combination of flavors plus lovely color and texture
distinguish this soup.
Makes 3 quarts (about 12 8-ounce servings)
2 medium leeks
3 tablespoons butter
2 medium carrots, peeled, cut into 1" pieces
2 medium celery ribs, peeled, cut into 1" pieces
2-1/2 pounds butternut squash, peeled, seeded, cut into 1" pieces
1-1/2 pounds Bartlett pears, peeled, cored, cut into 1" pieces
6
cups low fat reduced sodium chicken broth
Bouquet garni (bay leaf, sprig thyme, parsley sprigtie
together in cheese cloth)
2/3 cup half and half
1/4 teaspoon cayenne pepper
1/4 teaspoon nutmeg
Pepper and salt to taste
Trim leeks at root end and 1" above white; slit lengthwise and rinse well
under cold running water. Cut into 1" pieces.
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FRESH TOMATO - ZUCCHINI BISQUE
This light bisque is highlighted with green and white flecks of shredded
zucchini.
Makes 2-1/2 quarts (about 10 8-ounce servings)
3 tablespoons olive oil
1 large garlic clove, peeled
1 large onion, peeled, cut into 1" pieces
4 cups low sodium beef broth
3 pounds tomatoes, stems removed, cut into 1" pieces
3 tablespoons tomato paste
2 teaspoons sugar
Black pepper and salt to taste
3/4 cup half and half
1 large zucchini, shredded
4 tablespoons chopped parsley
2 tablespoons chopped fresh marjoram
Heat oil in a large stockpot over medium heat. Add garlic and onion; sauté
until tender but not browned, about 4 - 6 minutes. Add broth, tomatoes,
tomato paste, sugar, pepper and salt. Increase heat to high and bring to a
boil; reduce heat to medium and cook, partially covered, until tomatoes are
tender, about 20 minutes.
Insert the SmartStick™ Extendable Shaft Hand Blender fitted with the metal
blade and process on Speed 4 until well combined, about 35-45 seconds. Add
half and half; blend until just combined, about 10 seconds. Bring to a simmer
over medium heat. Add zucchini, parsley and marjoram and gently cook until
just tender, about 2 - 4 minutes.
Nutritional information per serving:
Calories 127(50% from fat) • carbo. 12g • prot. 4g • fat 7g • sat. fat 2g • chol. 7mg
sod. 54mg
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CSB-55 IB-3028D 8/12/03 6:52 PM Page 22