Lentil Soup; Split Pea Soup - Cuisinart DLC-10C - Classic Original Food Processor Use And Care Manual

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Lentil Soup

This hearty winter soup is a meal on its own,
accompanied by crusty bread and a salad.
INGREDIENTS
ounces lentils
8
large garlic clove, peeled
1/2
small onion, peeled and halved
1/2
medium celery rib, in 1-inch pieces
1/2
medium carrot, in 1-inch pieces
1/2
medium tomatoes, quartered
2
cups beef broth
2-1/2
2-1/2 cups water
2 teaspoons white-wine vinegar
1/2 teaspoon paprika
1/2 teaspoon salt*
1/8 teaspoon freshly ground pepper
Pinch dried thyme
1/2 pound Polish kietbasa or other smoked
6 cups yield
Wash lentils under cold running water, drain them and
place them in a large saucepot.
Use metal blade to pulse/chop garlic, onions, celery
and carrots until finely chopped. Put in pot with lentils.
Chop tomato into fine 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 puree solids with
metal blade. Return puree to broth and stir to combine.
Use slicing disc to slice sausage. Add sausage to soup
and reheat gently until sausage is warm, stirring
occasionally, about 20 minutes.
'Omit salt if using salty sausage.

Split Pea Soup

A perfect family lunch or supper.
INGREDIENTS
1/2 pound split green peas
1/2 large onion, quartered
1/2 large garlic clove
3/4 pound smoked ham hocks
3-1/2 cups water
1 medium carrot
1/2 large celery rib
1/2 medium potato
Salt and pepper
4 cups yield
Rinse peas and place in large pot. Peel onion and
garlic. Use metal blade to chop garlic line, 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 it necessary.
Remove hocks and let them cool while preparing
vegetables.
Peel carrot, cut in feed-lube 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 firm
pressure. Reserve.
Puree soup with metal blade until smooth, about 15
seconds. Return to pot. Remove meat from hocks and
pulse until coarsely chopped, 4 to 6 pulses. Add to pot
with vegetables. Cover and simmer until tender,
stirring occasionally to prevent sticking. This will take
about 20 minutes. Season to taste.