Lentil Soup; Split Pea Soup; Hamburgers - Cuisinart Pro Classic DLC-10SY Series Instruction And Recipe Booklet

Lentil Soup

This hearty winter soup is a meal on its own,
accompanied by crusty bread and a salad.
6 cups yield
8 ounces lentils
½ large garlic clove, peeled
½ small onion, peeled and halved
½ medium celery rib, in 1-inch pieces
½ medium carrot, in 1-inch pieces
2 medium tomatoes, quartered
2½ cups beef broth
2½ cups water
2 teaspoons white wine vinegar
½ teaspoon paprika
½ teaspoon salt*
⁄
1
teaspoon freshly ground pepper
8
Pinch dried thyme
½ pound Polish kielbasa or
other smoked sausage
Wash lentils under cold running water, drain
and place in a large saucepot. Use metal blade
to pulse/chop garlic, onion, celery and carrots
until fi nely chopped. Put in pot with lentils. Chop
tomatoes into fi ne pieces. Add to pot with all
remaining ingredients except sausage. Cover pot
and cook for about 1 hour.
Freeze sausage until hard to the touch, but easily
pierced with tip of sharp knife, about 30 minutes.
Drain and reserve soup liquid and purée solids
with metal blade. Return purée` to broth and stir
to combine. Use slicing disk to slice sausage.
Add sausage to soup and reheat gently until
sausage is heated through, stirring occasionally,
about 20 minutes.
*Omit salt if using salty sausage.

Split Pea Soup

A perfect family lunch or supper.
4 cups yield
½ pound split green peas
½ large onion, quartered
½ large garlic clove, peeled
¾ pound smoked ham hocks
3½ cups water
1 medium carrot, peeled
½ large celery rib
½ medium potato, peeled
Salt and pepper
Rinse peas and place in large pot. Peel onion
and garlic. Use metal blade to chop garlic fi ne,
about 10 seconds. Add onion and pulse until
coarsely chopped, about 6 to 8 pulses. Add to
pot with ham hocks and water. Bring to a boil and
reduce heat. Cover and simmer for 1 hour, stirring
occasionally. Uncover and simmer until hocks are
tender, about 30 to 40 minutes. Stir occasionally
and add more water if necessary. Remove hocks
and let them cool while preparing vegetables.
Peel carrot, cut in feed-tube lengths, then halve
lengthwise. Cut celery in feed-tube lengths, then
halve lengthwise. Peel potato, halve crosswise,
then quarter halves lengthwise. Insert slicing disc.
Stand vegetables upright in feed tube and slice
with medium to fi rm pressure. Reserve.
Purée soup with metal blade until smooth, about
15 seconds. Return to pot. Remove meat from
hocks and pulse until coarsely chopped, 4–6 puls-
es. Add to pot with vegetables. Cover and simmer
until tender, stirring occasionally to prevent
sticking. This will take about 20 minutes. Season
to taste.

Hamburgers

Chop meat to the exact texture you want – and
control the amount of fat. Our test kitchen fi nds
20% fat ideal – less than the usual supermarket
mixture. Use boneless beef – round, chuck or any
cut you choose. Before chopping it, trim off all
membrane, gristle and fat. Reserve the fat, which
will usually be more than you need. Cut the beef
into 1-inch cubes and chill until slightly fi rm –
usually 30 minutes in the freezer.
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