KitchenAid 5KSB45 - Italian Tortellini Tomato Soup; Raspberry Vinaigrette Dressing; Chocolate Pot de Crème

14
English
2 tablespoons (30 ml)
olive oil
120 g chopped onion
120 g chopped green
pepper
2 cans (425 ml each)
Italian-seasoned
diced tomatoes,
undrained
1 tablespoon sugar
1
⁄2 teaspoon salt
1
⁄4 teaspoon fennel seed
1
⁄8 teaspoon cayenne
pepper
1 can (425 ml) beef
broth
1 package (265 g)
refrigerated cheese-
filled tortellini
Shredded mozzarella
cheese, if desired
Chopped fresh
parsley, if desired
In large saucepan over medium-high heat, heat olive oil.
Add onion and green pepper; cook 3 to 5 minutes, or
until limp. Add tomatoes, sugar, salt, fennel seed, and
cayenne pepper. Reduce heat to low; simmer, uncovered,
15 to 20 minutes, or until thickened, stirring occasionally.
Cool 5 minutes.
Pour half of cooled tomato mixture into pitcher. Cover and
blend at STIR (
) about 15 seconds. Add remaining
tomato mixture. Cover and blend at STIR (
) about
15 seconds. Blend at LIQUEFY (
) about 10 seconds, or
until smooth.
Return mixture to saucepan. Add broth. Bring to a boil.
Add tortellini. Reduce heat to low; simmer, uncovered,
8 to 10 minutes, or until tortellini is tender, stirring
occasionally.
Serve hot, sprinkled with mozzarella cheese and
chopped parsley, if desired.
Yield: 6 servings (240 ml per serving).
Italian Tortellini Tomato Soup
200 g fresh or frozen
raspberries, thawed
2 tablespoons sugar
3 tablespoons (45 ml)
raspberry vinegar
2 tablespoons (30 ml)
vegetable oil
Place ingredients in pitcher. Cover and blend at STIR (
)
about 15 seconds; scrape sides of pitcher if necessary.
Blend at LIQUEFY (
) 10 to 15 seconds, or until
smooth. Serve over tossed green salads or fruit salads.
Store in refrigerator.
Yield: 6 servings (2 tablespoons [30 ml] per serving).
Raspberry Vinaigrette Dressing
235 ml semisweet
chocolate chips
60 ml egg substitute or
1 pasteurized egg,
beaten
1
⁄2 teaspoon (2 ml)
vanilla
175 ml half-and-half
Sweetened whipped
cream or whipped
topping, if desired
Place chocolate chips, egg substitute, and vanilla in
pitcher. Heat half-and-half until bubbles form around
edge. Pour over chocolate chips. Cover and blend at
LIQUEFY (
) 20 to 25 seconds, or until chocolate chips
are melted and mixture is smooth; scrape sides of pitcher
if necessary.
Pour into small cups. Refrigerate until set, 4 to 6 hours.
Serve with whipped cream, if desired.
Yield: 4 servings (120 ml per serving).
Chocolate Pot De Crème