Rum Mocha; Italian Tortellini Tomato Soup - KitchenAid KSB565 Guide D'utilisation Et D'entretien

2 cups (475 ml)
chocolate ice cream
⁄ cup (120 ml) double-
1
2
strength coffee, cold
⁄ cup (120 ml)
1
2
dark rum
4 ice cubes

Italian tortellini tomato soup

2 tablespoons (30 ml)
olive oil
⁄ cup (120 ml)
1
2
chopped onion
⁄ cup (120 ml)
1
2
chopped green
pepper
2 cans (14.5 oz.
[429 ml] each)
Italian-seasoned
diced tomatoes,
undrained
1 tablespoon (15 ml)
sugar
⁄ teaspoon (2 ml) salt
1
2
⁄ teaspoon (1 ml)
1
4
fennel seed
⁄ teaspoon (0.5 ml)
1
8
cayenne pepper
1 can (14 oz. [415 ml])
beef broth
1 package (9 oz.
[265 ml]) refrigerated
cheese-filled tortellini
Shredded mozzarella
cheese, if desired
Chopped fresh
parsley, if desired

Rum Mocha

Place ingredients in pitcher. Cover and blend at CRUSh ICE,
12 to 15 pulses, or until smooth.
Yield: 4 servings ( ⁄
3
4
Per Serving: About 210 cal, 3 g pro, 19 g carb,
7 g total fat, 4.5 g sat fat, 20 mg chol, 50 mg sod.
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 (1 cup [235 ml]) servings.
Per Serving: About 250 cal, 8 g pro, 35 g carb,
8 g total fat, 2.5 g sat fat, 20 mg chol, 1,100 mg sod.
18 18
cup [175 ml] per serving).