Soups; Lightened Broccoli And Potato Soup - Cuisinart FP-12NC Series Instruction And Recipe Booklet

LIGHTENED BROCCOLI AND POTATO SOUP

This soup is a delicious and healthy substitute for other cream soups .
makes about 10 cups (2.5 L)
Insert the reversible shredding disc assembly on the
4 ounces (115 G) cheddar
medium shredding side into the large work bowl of the
2 GarlIc cloves
Cuisinart
1 small onIon, cuT InTo
and reserve. Insert the large metal chopping blade. With
1-Inch (2.5 cm) PIeces
the machine running, drop the garlic cloves through the
2 TablesPoons (30 ml)
exTra vIrGIn olIve oIl small feed tube to finely chop. Add the onion to the work
½ TablesPoon (7 ml) sea
bowl and pulse to chop, about 10 pulses.
or kosher salT, dIvIded
Heat the olive oil in a large saucepan over low heat. Add
1 TeasPoon (5 ml) freshly
the garlic and onion, with a pinch each of salt and pepper.
Ground black PePPer,
dIvIded
Sauté until softened, about 8 to 10 minutes.
1 Pound (500 G) PoTaToes
While vegetables are cooking, insert the slicing disc
2 Pounds (1 kG) broccolI,
assembly, adjusted to the 4mm setting, into the large
sTems Peeled and
floreTs seParaTed
work bowl. Slice the potatoes and the broccoli stems.
2½ cuPs (625 ml) sherry
Raise the heat to medium and add the potatoes, broccoli
1 quarT (946 ml) hoT
stems and a pinch each of the salt and pepper; sauté 2 to
veGeTable sTock
3 minutes, and then add the sherry. Let the sherry cook
¾ TeasPoon (3.75 ml)
lemon zesT down until almost evaporated. Add the stock and bring to
a boil.
Reduce heat to medium low and stir in the florets, lemon
zest, ½ cup (125 ml) of Cheddar, and remaining salt and
pepper. 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, about
1 minute.
Return the purée to the saucepan. Place over medium-low
heat and stir in the reserved liquid until desired consis-
tency is achieved. Stir in remaining Cheddar.
Taste and adjust seasoning accordingly.
TIP: This soup is very thick, so add more stock if a thinner
consistency is desired.
Nutritional information per serving (1 cup (250 ml) ):
Calories 140 (39% from fat)
sat. fat 2g

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Approximate preparation time: 25 to 30 minutes
® Food Processor and shred the cheese. Remove
| | |
carb. 17g pro. 5g
| | |
chol. 5mg sod. 680mg calc. 71mg
The ultimate comfort soup, our recipe takes it to the next level
8 ounces (226 G) ThIck-cuT
bacon, cuT InTo small
dIce
6 ounces (170 ml) GraPe
TomaToes
1 medIum onIon, cuT InTo
1-Inch (2.5 cm) PIeces
2 medIum carroTs, cuT
InTo 1-Inch (2.5 cm)
PIeces
1 celery sTalk, cuT InTo
1-Inch (2.5 cm) PIeces
3 TablesPoons (45 ml)
unbleached,
all-PurPose flour
5 cuPs (1.25 l) whole Plum
TomaToes In Purée
(from abouT
1½ 28-ounce cans)
3 whole sun-drIed
TomaToes
PInch bakInG soda
3½ cuPs (875 ml) veGeTable
sTock
1½ TeasPoons (7 ml) drIed
basIl
¾ TeasPoon (3.75 ml) drIed
marjoram
1½ TeasPoons (7 ml) kosher
salT
¾ TeasPoon (3.75 ml)
freshly Ground black
PePPer
|
fat 7g
|
fiber 4g
TOmATO SOUP
with its smoky bacon flavour .
makes about 8 cups (2 L)
Approximate preparation time: 50 minutes
Put bacon into a 6-quart (5.7 L) saucepan and place over
medium heat. Sauté until bacon is cooked through, about
10 to 15 minutes, and add the grape tomatoes
to the pan. Cook until tomatoes are bursting, about
10 minutes. Remove and reserve the tomatoes and
remove and discard the bacon or reserve for
separate use.
While the bacon and tomatoes are cooking, insert the
large metal chopping blade into the large work bowl of
the Cuisinart Food Processor. Add the onion and pulse
®
to chop, about 10 pulses. Add the carrots and celery to
the work bowl and pulse to chop, about 10 pulses.
Add the onion to the saucepan with the bacon fat and
sauté 5 to 7 minutes, or until the onion is softened. Stir
in the carrots and celery; sauté for 6 to 8 minutes, until
tender. Stir in flour; cook for an additional minute.
Add tomatoes, with their juices, sun-dried tomatoes,
reserved grape tomatoes, baking soda, stock and spices.
Cover; bring to a slight boil. Reduce heat and uncover,
let simmer about 20 minutes.
Carefully process soup until completely puréed. Return to
saucepan to heat through.
Taste and adjust seasoning accordingly.
Nutritional information per serving (1 cup (250 ml) ):
|
Calories 160 (55% from fat) carb. 16g
| |
sat. fat 5g chol. 15mg sod. 870mg
| | |
pro. 3g fat 10g
| |
calc. 94mg fiber 3g
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