Soups; Lightened Broccoli And Potato Soup - Cuisinart FP-12 - Elite Food Processor Instruction Booklet

LIGHTENED BROCCOLI AND POTATO SOUP

This soup is a delicious and healthy substitute for other cream soups.
4 (115
OUNCES
2
GARLIC CLOVES
1
SMALL ONION
1- (2.5
INCH CM
2
TABLESPOONS
VIRGIN OLIVE OIL
½
TABLESPOON
,
KOSHER SALT
1 (5
TEASPOON
GROUND BLACK PEPPER
DIVIDED
1 (500
POUND
2 (1
POUNDS KG
STEMS PEELED AND
FLORETS SEPARATED
2½ (625
CUPS ML
1 (946
QUART ML
VEGETABLE STOCK
¾ (3.75
TEASPOON
LEMON ZEST
25

SOUPS

Makes about 10 cups (2.5 L)
Insert the reversible shredding disc assembly on the
) C
G HEDDAR
medium shredding side into the large work bowl of the
Cuisinart
,
CUT INTO
)
and reserve. Insert the large metal chopping blade. With
PIECES
(30 )
the machine running, drop the garlic cloves through the
ML EXTRA
small feed tube to fi nely chop. Add the onion to the work
(7 )
ML SEA OR
bowl and pulse to chop, about 10 pulses.
DIVIDED
Heat the olive oil in a large saucepan over low heat.
)
ML FRESHLY
,
Add the garlic and onion, with a pinch each of salt and
pepper. Sauté until softened, about 8 to 10 minutes.
)
G POTATOES
While vegetables are cooking, insert the slicing disc
) ,
BROCCOLI
assembly, adjusted to the 4mm setting, into the large
work bowl. Slice the potatoes and the broccoli stems.
)
SHERRY
Raise the heat to medium and add the potatoes,
)
HOT
broccoli stems and a pinch each of the salt and pepper;
) sauté 2 to 3 minutes, and then add the sherry. Let the
ML
sherry cook down until almost evaporated. Add the
stock and bring to a boil.
Reduce heat to medium low and stir in the fl orets,
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
consistency 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
Approximate preparation time: 25 to 30 minutes
®
Food Processor and shred the cheese. Remove
| |
chol. 5mg sod. 680mg
| | |
carb. 17g pro. 5g fat 7g
| |
calc. 71mg fi ber 4g
|