Lightened Broccoli And Potato Soup - Cuisinart FP-14DC Recipe Booklet

LIGHTENED BROCCOLI AND POTATO SOUP

This soup is a delicious and healthy substitute for other cream soups .
4 c
ounces heddar
2
Garlic cloves
1
small onion
1-
inch pieces
2
tablespoons extra virGin
olive oil
½
tablespoon sea or kosher
,
salt divided
1
teaspoon freshly Ground
black pepper
1
pound potatoes
2
pounds broccoli
peeled and florets
separated
2½
cups sherry
1
quart veGetable stock
¾
teaspoon lemon zest
makes about 10 cups
Insert the reversible shredding disc assembly on the
medium shredding side into the medium work bowl of
the Cuisinart
,
cut into
Remove work bowl and reserve. Insert the large metal
chopping blade into the large work bowl. With the
machine running, drop the garlic cloves through the
small feed tube to finely chop. Add the onion to the
work bowl and pulse to chop, about 10 pulses.
,
divided
Heat the olive oil in a large saucepan over low heat.
Add the garlic and onion, with a pinch each of salt and
,
stems
pepper. Sauté until softened, about 8 to 10 minutes.
While vegetables are cooking, insert the adjustable slicing
disc assembly, adjusted to the 4mm setting, into the large
work bowl. Slice the potatoes and the broccoli stems.
Raise the heat to medium and add the potatoes,
broccoli stems and a pinch each of the salt and 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 a boil.
Reduce heat to medium-low and stir in the florets,
lemon zest, ½ cup 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.
With the machine running, add reserved liquid through
the feed tube until desired consistency is achieved. Add
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):
Calories 140 (39% from fat)
sat. fat 2g
Approximate preparation time: 25 to 30 minutes
Food Processor and shred the cheese.
®
| |
chol. 5mg sod. 680mg
| | |
carb. 17g pro. 5g
|
calc. 71mg
SOUPS
|
fat 7g
|
fiber 4g
31