Soups; Lightened Broccoli And Potato Soup - Cuisinart FP-14BK - 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
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 (0.9
QUART
VEGETABLE STOCK
¾ (3.75
TEASPOON
LEMON ZEST

SOUPS

25
) C
G HEDDAR
,
CUT INTO
)
CM PIECES
(30 )
ML EXTRA
(7 )
ML SEA OR
,
DIVIDED
)
ML FRESHLY
,
)
G POTATOES
) ,
BROCCOLI
)
SHERRY
)
L HOT
)
ML
Makes about 10 cups (2.5 L)
Approximate preparation time: 25 to 30 minutes
Insert the reversible shredding disc assembly on the medium
shredding side into the medium work bowl of the Cuisinart
Food Processor and shred the cheese. 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 fi nely chop. Add the onion to
the work bowl and pulse to chop, about 10 pulses.
Heat the olive oil in a large saucepan over low heat. Add the
garlic and onion, with a pinch each of salt and 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 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 chol. 5mg
| |
carb. 17g pro. 5g
| |
sod. 680mg calc. 71mg
®
| |
fat 7g
|
fi ber 4g