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Owner's of the Cuisinart Blender SPB-10CH gave it a score of 0 out of 5. Here's how the scores stacked up:
12
Cream of Asparagus Soup
Makes eight 6-ounce servings
¾ cup Italian parsley leaves, washed and dried
3 tablespoons unsalted butter
²⁄
³
cup chopped onion or leek
1 pound asparagus, trimmed, cut into 1-inch pieces
3 cups fat free, low-sodium chicken or vegetable stock or
broth
1 cup half-and-half
1 tablespoon cornstarch
1½ cups cold water
1 teaspoon kosher salt
½ teaspoon white pepper
Place the parsley in the blender jar. Cover and pulse on Chop until
coarsely chopped, about 4 to 5 times. Remove and reserve.
Melt the butter in medium saucepan over medium heat. Add onion
and cook until soft but not brown, about 2 to 3 minutes. Add
asparagus, stock, and all but 1 tablespoon of the reserved parsley.
Cover and bring to a boil over medium-high heat. Reduce heat to
low and simmer, partially covered, until asparagus is tender, about
10 to 12 minutes.
Pour the soup through a strainer, reserving the solids and liquids.
Allow to cool 5 minutes. Place the solids in the blender jar with 1
cup of the cooking liquid; return the remaining liquid to the
saucepan. Cover blender jar and blend on Purée until creamy and
smooth, about 30 to 40 seconds. Turn blender off. Returned puréed
vegetable mixture to the saucepan and stir to combine. Stir in half-
and-half. Stir cornstarch into water, and add to soup. Add salt and
pepper. Cook, stirring often, over medium heat, until soup thickens,
about 6 to 8 minutes. Do not let boil. Taste and adjust seasonings
as needed. Serve in warmed bowls garnished with the remaining
parsley.
Nutritional information per serving:
Calories 98 (59% from fat) • carb. 7g • pro. 4g • fat 7g • sat. fat 4g
• chol. 19mg • sod. 510g • calc. 56mg • fiber 2g
Chipotle Roasted Tomato Soup
This slightly spicy, slightly smoky tomato soup
would be great with a grilled cheese sandwich.
Makes six 8-ounce servings
1 can (35-ounce) plum tomatoes in heavy sauce
2 tablespoons extra virgin olive oil, divided
1 tablespoon unsalted butter
1 cup chopped (½-inch) onion
½ cup sliced carrots (½-inch)
¼ cup sliced celery (½-inch)
1 teaspoon oregano
½ teaspoon ground coriander
½ teaspoon ground cumin
2½ cups chicken stock
¼ cup white rice
1 teaspoon kosher salt
1-2 teaspoons chipotle peppers with adobo sauce
(from a can)
Preheat oven to 300°F. Line a baking sheet and sides with
parchment paper. Drain tomatoes and reserve sauce. Cut
tomatoes in half lengthwise and place cut side up in a single layer
on prepared baking sheet. Drizzle with 1 tablespoon olive oil and
roast for 1½ hours.
Place remaining olive oil in a large saucepan with butter. Heat on
medium high until butter is melted. Add onions, carrots, and
celery. Reduce heat to low and cook until vegetables are softened
and translucent, about 4 to 5 minutes. Add oregano, coriander
and cumin. Cook for 2 to 3 minutes until herbs are aromatic. Add
reserved tomato liquid, roasted tomato halves, chicken stock, rice,
and salt. Bring to a boil, then reduce heat to low and simmer,
loosely covered, for 20 minutes.
Strain the solids from the cooking liquid, reserving liquid. Place
solids and 1 cup of the cooking liquid in the blender jar with the
chipotle peppers. Cover and blend on Purée for 20 to 30 seconds
until completely emulsified, smooth and homogenous. Return
purée to clean saucepan and stir in reserved cooking liquid.
Reheat if necessary.
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