Waring PRO WPB Mode D'emploi page 7

VINAIGRETTE
Balsamic Vinaigrette – 20 servings
1 tablespoon Dijon mustard
3 tablespoons balsamic vinegar
2 garlic cloves
½ teaspoon salt
1 cup olive oil
pepper to taste
Blend first 4 ingredients on HI for a few seconds. Then, with blender
running, remove small lid insert and pour in oil VERY SLOWLY. It will
take a while, but the results are worth it! Season with pepper.
Nutritional information per serving:
Calories 97 (98% from fat) • carb. 0g • pro. 0g • fat 11g • chol. 0mg
sod. 77mg • calc. 1mg • fiber 0g
Tangy Blue Cheese Dressing – Makes 1¾ cups
1 garlic clove, peeled
1 shallot, peeled and cut into ½ inch-pieces
2 tablespoons fresh Italian parsley leaves
1 cup lowfat mayonnaise
½ cup buttermilk or fat-free plain yogurt
¼ cup crumbled blue cheese
½ teaspoon kosher salt
¼ teaspoon ground white pepper
dash Tabasco or other hot sauce to taste
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Place garlic, shallot and parsley in blender container. Blend on HI for
10 seconds. Scrape blender jar and add remaining ingredients. Blend
on HI for 30–40 seconds until smooth and creamy. Let stand for 30
minutes before serving, to allow flavors to develop.
Nutritional information per tablespoon:
Calories 31 (84% from fat) • carb. 1g • pro. 0g • fat 3g • chol. 4mg
sod. 112mg • calc. 13mg • fiber 0g
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SOUPS
Gazpacho – 8 servings
1 can (12 ounces) spicy vegetable juice
4–5 fresh plum tomatoes, quartered
1 can (14 ounces) crushed tomatoes with
roasted garlic (if available)
2 garlic cloves
1 medium onion, chopped
1 celery stalk with leaves, cut into 1-inch chunks
1 teaspoon Worcestershire sauce
1 teaspoon balsamic vinegar
½ teaspoon lemon juice
red pepper flakes to taste
salt to taste
pepper to taste
5–6 drops Tabasco
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Place all ingredients in blender and run for 2–3 minutes on HI. If the
blender is too full, you may want to make this recipe in 2 batches.
Nutritional information per serving:
Calories 22 (7% from fat) • carb. 5g • pro. 1g • fat 0g • chol. 0mg
sod. 166mg • calc. 13mg • fiber 1g
Cream of Carrot Soup – 8 servings
½ cup cooked white rice
4 carrots, peeled and sliced
1 medium onion, sliced
1 celery stalk, cut into 1-inch chunks
1½ cups chicken stock
1 teaspoon salt
¾ cup light cream
cayenne pepper to taste
sour cream and diced roasted red peppers (garnish)
In a small stockpot, bring vegetables and one cup of chicken stock to
a simmer, and cook for 20–25 minutes. Let cool for 15–20 minutes.
Pour soup into blender with remaining stock, rice, salt and cayenne.
Blend on LO for 1–2 minutes, until smooth. Add cream and chill in
refrigerator to serve cold, or reheat to just below a simmer to serve
hot. Garnish with diced peppers and a dollop of sour cream.
Nutritional information per serving:
Calories 88 (45% from fat) • carb. 10g • pro. 2g • fat 4g • chol. 15mg
sod. 143mg • calc. 37mg • fiber 1g
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