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CREAMY TOMATO AND RED PEPPER BISQUE
Creamy tomato soup that is special enough for any occasion.
Makes 8 servings
1 teaspoon unsalted butter
1 teaspoon extra virgin olive oil
1 small onion (4 ounces), peeled,
cut in
1
⁄2" pieces
1 rib celery (2 ounces), cleaned, cut in
1
⁄2" pieces
1 carrot (2 ounces), peeled, cut in
1
⁄2" pieces
2 tablespoons white rice
1 teaspoon basil
2 cups fat free, low-sodium chicken or vegetable stock
2 cans recipe ready diced tomatoes (15
1
⁄2 oz.) with juices
2 roasted red peppers, seeded
1
⁄2 teaspoon kosher salt
1
⁄8 teaspoon white pepper
1
⁄2 cup half-and-half
Heat the butter and olive oil in a Cuisinart
®
3
3
⁄4-quart saucepan over
medium low heat. Add the onion, celery, and carrot; cover loosely and
cook until the vegetables are tender, 8-10 minutes. Stir in the rice and
basil; cook until rice is opaque, 2 minutes. Stir in the stock, tomatoes
and roasted red peppers. Raise heat and bring to a boil. Lower the
heat, cover loosely and simmer over low heat for 20-25 minutes. Turn
off heat and let stand for 5 minutes.
Strain the solids from the cooking liquid, reserving the cooking
liquid and returning it to the saucepan. Place the solids in the blender
jar. Add 1 cup of the cooking liquid to the blender jar. Set on High.
Pulse 10 times to chop, then process for 30 to 40 seconds until totally
smooth and creamy. Add the salt and pepper; blend 5 seconds longer.
Return the blended tomato mixture to the cooking liquid in the
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 soup 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
PERFECT POPOVERS
Impress your guests with these deceptively simple popovers
that are mixed in a matter of seconds in your Cuisinart® Blender.
Our 50-ounce blender is large enough for you to increase this recipe
by 50 percent to make a larger batch.
Makes 18 popovers
6 large eggs
2 cups all-purpose flour
2 cups evaporated fat-free milk, not reconstituted
1
⁄2 teaspoon kosher salt
5 tablespoons unsalted butter, melted
Preheat oven to 375°F. Thoroughly coat eighteen
1
⁄2-cup popover,
custard, or muffin cups with cooking spray or melted butter.
Place the eggs, flour, milk and salt in the blender jar in the order listed;
cover blender jar. Set on Low. Blend for 10 seconds. Scrape the sides
of the jar if needed. With the blender running, add the melted butter
in a steady stream and blend for 10 seconds. Let batter rest for 10 to
15 minutes.
Divide the batter evenly among the prepared pans. Bake in the
preheated oven until puffy and nicely browned, about 40 minutes.
Use a cake tester to pierce each popover several times and bake for
an additional 5 minutes. Remove from oven, loosen from pans with a
thin-blade knife and gently lift out. Serve hot.
Nutritional information per popover:
Calories 126 (37% from fat) • carb. 14g • pro. 6g • fat 5g
• sat. fat 3g • chol. 79mg • sod. 91mg • calc. 93mg • fiber 0g
For Pesto Popovers: add
1
⁄2 cup prepared pesto (page 18) to the
batter. Bake as directed.
ROASTED GARLIC HUMMUS
Makes about 2
1
⁄3 cups
2 tablespoons Italian parsley leaves
8-12 cloves roasted garlic, cooled *
2 cups canned chickpeas, rinsed and drained