Broccoli & Potato Soup - Cuisinart FP16DCU Manual

Broccoli & Potato Soup
225g Cheddar cheese
4 garlic cloves
1 medium onion, cut into 2.5cm pieces
60ml extra virgin olive oil
900g peeled potatoes
1.8kg broccoli, stems peeled and fl orets separated
60ml sherry
1.8L hot vegetable stock
1 ½ tsp lemon zest
Salt and freshly ground black pepper
Insert the reversible shredding disc on the medium shredding side into the medium work
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bowl and shred the Cheddar cheese. Remove the work bowl and reserve.
Insert the large chopping blade into the large work bowl. With the machine running,
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drop the garlic cloves through the small feed tube to fi nely chop. Open the lid and add
the onions to the work bowl, replace the lid and pulse to chop, about 10 pulses.
Heat the olive oil in a large saucepan over a low heat.
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Add the garlic and onion, with a pinch of salt and pepper. Sauté until softened for about
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8 to 10 minutes.
While the vegetables are cooking, add the slicing disc adjusted to 4mm to the large work

bowl. Slice the potatoes and the broccoli stems using the large feed tube.
Raise the heat to medium and add the potatoes, broccoli stems and a pinch of salt and
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pepper; sauté 2 to 3 minutes and then add the sherry. Let the sherry cook down until
almost evaporated.
Add the stock and bring to the boil. Reduce heat to a medium-low and stir in the fl orets,
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lemon zest, and 200g Cheddar cheese. Simmer until vegetables are tender.
Strain the soup, reserving the liquid. Place the solids into the large work bowl with the

large metal chopping blade and purée until completely smooth for about 1 minute.
Return purée to the saucepan over medium-low heat and stir in reserved liquid until
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desired consistency is achieved. Stir in remaining Cheddar cheese.
Taste and adjust seasoning accordingly.
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