Waring MBB-521 Manual page 14

1 teaspoon salt
1/2 cup cooked white rice
3/4 cup light cream
Cayenne pepper to taste
Sour cream and diced roasted red peppers (garnish)
Precook rice and set aside. 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
DESSERTS
Berry Cobbler – 8 servings
3 eggs
1 cup milk
3/4 tablespoon baking powder
1 cup flour
1/2 cup sugar
1 teaspoon vanilla
Nutmeg to taste
Cinnamon to taste
Lemon zest to taste
Berries – tossed with sugar
Mix all ingredients, except fruit, in blender on LO. Grease
individual ramekins with butter. Place fruit on the bottom
and pour in batter to cover the fruit. Sprinkle with sugar and
bake in 350° degree oven for 30 minutes. Serve warm.
Makes 6 to 8 servings.
Note: Cobbler can be made with peaches, pears, apples,
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