Handleiding Cuisinart CBT 500 E (pagina 12 van 41) (Engels)

73449

Verklein

Vergroot

Pagina terug

1/41

Pagina verder

until vegetables are medium-finely chopped, about 5 to 10 seconds. Transfer to a

large serving bowl. Add remaining tomato juice/vegetable cocktail to blender jar with

fresh tomatoes.

With blender set on Low, pulse 10 times to chop, or blend continuously if

a smoother gazpacho is preferred. Add to the bowl of vegetables with the remaining

juice. Season with sherry vinegar or lemon juice, salt and pepper. Chill before serv-

ing.

Nutritional information per serving:

Calories 51 (5% from fat) • carb. 11g • pro. 2g • fat 0g

• sat. fat 0g • chol. 0mg • sod. 429mg • calc. 28mg • fiber 2g

CHILLED MELON AND MANGO SOUP

Sweet cantaloupe and mango combine with orange juice for this refreshing

cold soup. Perfect for a summer brunch or as a refreshing, cool ending

to a warm-weather meal.

Makes eight 6-oz. servings

2-3 slices fresh ginger (each about the size of a quarter)

1 mango, about 12–14 ounces, peeled, seeded, cut into 1" pieces

1 cantaloupe, about 3 pounds, peeled, seeded, cut into 1" pieces

½-1 cup orange juice

Place ginger, mango, melon and ½ cup orange juice in the blender jar; cover. Set

on Low and blend until smooth, about 20 to 30 seconds. Add as much remaining

orange juice as necessary to adjust consistency to that of a thick soup. Chill com-

pletely before serving. May be garnished with fresh raspberries or blueberries and a

sprig of mint.

Nutritional information per serving:

Calories 68 (2% from fat) • carb. 17g • pro. 1g • fat 0g

• sat. fat 0g • chol. 0mg • sod. 14mg • calc. 17mg • fiber 1g

CREAM OF ASPARAGUS SOUP

Make this soup in the spring when asparagus is at its most flavorful.

Makes eight 6-ounce servings

¾ cup Italian parsley leaves, washed and dried

3 tablespoons unsalted butter

²⁄

cup chopped onion or leek

1 pound asparagus, trimmed, cut into 1" 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. Place cover on blender jar. Set blender on Low

and pulse until coarsely chopped, about 4 to 5 times. Remove and reserve.

Melt the butter in a medium Cuisinart

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 set on Low. Turn blend-

er on and blend until creamy and smooth, about 25 to 30 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

allow to boil. Taste and adjust seasonings as needed. Serve in warmed bowls gar-

nished 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

CREAMY POTATO LEEK SOUP

This versatile soup may be served hot or chilled.

Makes six 6-oz. servings

2 medium leeks, white and tender green only, sliced horizontally and cut

into ½" pieces

1 tablespoon unsalted butter

1 small (3-4 ounce) onion, peeled and cut into ½" pieces

¼ teaspoon thyme

2 medium russet potatoes (about ¾ pound total), peeled,

cut into 1" slices

1½ cups fat free, low-sodium chicken stock or broth

¾ cup water

1 teaspoon kosher salt

½ teaspoon white pepper

¾ cup half-and-half

Place leeks in a medium bowl and add cold water. Swirl, then let stand for approxi-

mately 5 minutes. Lift leeks from the water without disturbing the sand/sediment

collected in the bowl; allow to drain completely.

Melt butter in a large Cuisinart

saucepan over medium heat. Add the drained leeks,

onion, and thyme. Let cook until softened, 3 to 5 minutes. Add potatoes, stock, and

water; cover and bring to a boil over medium high heat. Reduce heat to low, and

simmer, uncovered, until potatoes are soft, about 10 to 15 minutes.

Spelregels forum

Om tot zinvolle vragen te komen hanteren wij de volgende spelregels:

lees eerst de handleiding door;
controleer of uw vraag al eerder door iemand anders is gesteld;
probeer uw vraag zo duidelijk mogelijk te stellen;
heeft u een probleem en al geprobeerd om dit op te lossen, vermeld dit erbij aub;
heeft u een oplossing gekregen van een bezoeker dan horen wij dat graag in dit forum;
wilt u een reactie geven op een vraag of antwoord, gebruik dan niet dit formulier maar klik op de knop 'reageer op deze vraag';
uw vraag wordt direct op de website gezet; vermijd daarom persoonlijke gegevens in te vullen;

Belangrijk! Als er een antwoord wordt gegeven op uw vraag, dan is het voor de gever van het antwoord nuttig om te weten als u er wel (of niet) mee geholpen bent! Wij vragen u dus ook te reageren op een antwoord.

Belangrijk! Antwoorden worden ook per e-mail naar abonnees gestuurd. Laat uw emailadres achter op deze site, zodat u op de hoogte blijft. U krijgt dan ook andere vragen en antwoorden te zien.

Cuisinart CBT 500 E Handleiding

Hulp nodig? Stel uw vraag in het forum

Misbruik melden

Product:

Spelregels forum

Abonneren

Ontvang uw handleiding per email

Stel vragen via chat aan uw handleiding

Uw handleiding is per email verstuurd. Controleer uw email

Er is een email naar u verstuurd om uw inschrijving definitief te maken.

U heeft geen emailadres opgegeven

Uw vraag is op deze pagina toegevoegd

Info