Black and Decker CYCLONE BLC12650HB Manual Del Usuario página 13

Use as dressing for crisp green salad or to marinate cooked vegetables such as asparagus or
broccoli.
Makes about 1¼ cups.
PEA AND POTATO BISQUE
1 small onion, chopped
2 medium cloves garlic, minced
2 tbsp. butter or margarine
4 cups chicken broth or stock
2 cups cubed peeled potatoes
½ tsp. ground ginger
½ tsp. salt
¼ tsp. black pepper
1½ cups frozen peas
¼ cup loosely packed parsley leaves
½ cup heavy cream
In medium saucepan, cook onion and garlic in butter over medium heat until tender. Add chicken
broth, potatoes ginger, salt and pepper. Bring to boil. Cover and simmer 8 minutes. Add peas and
parsley; continue cooking until potatoes are tender. Remove from heat and let stand at least 5
minutes.
Spoon about 2½ cups soup mixture into blending jar. Cover and remove lid cap; put it back with
the open side tilted away from you. Cover lid with cloth. Blend on SOPAS ( ),until creamy
and smooth; pour into measuring cup. Repeat with remaining mixture until all is pureed. Return
soup to saucepan; stir in cream. Heat, stirring; do not allow bisque to boil.
Serve with a dollop of sour cream, if desired. Garnish with additional chopped parsley.
Makes about 6½ cups.
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