Soups; Lightened Broccoli And Potato Soup; Tomato Soup - Cuisinart FP-14C Series Instruction Booklet

LIGHTENED BROCCOLI AND POTATO SOUP

This soup is a delicious and healthy substitute for other cream soups .
Makes about 10 cups (2.5 L)
Insert the reversible shredding disc assembly on the medium
4 (115 ) c
ounces G heddar
shredding side into the medium work bowl of the Cuisinart
2
Garlic cloves
Food Processor and shred the cheese. Remove work bowl and
1 ,
small onion cut into
reserve. Insert the large metal chopping blade into the large
1- (2.5 )
inch cm pieces
work bowl. With the machine running, drop the garlic cloves
2 (30 )
tablespoons ml extra
through the small feed tube to finely chop. Add the onion to
virGin olive oil
the work bowl and pulse to chop, about 10 pulses.
½ (7 )
tablespoon ml sea or
,
kosher salt divided
Heat the olive oil in a large saucepan over low heat. Add the
1 (5 )
teaspoon ml freshly
garlic and onion, with a pinch each of salt and pepper. Sauté
,
Ground black pepper
until softened, about 8 to 10 minutes.
divided
1 (500 )
While vegetables are cooking, insert the adjustable slicing disc
pound G potatoes
2 (1 ) , assembly, adjusted to the 4mm setting, into the large work bowl.
pounds kG broccoli
Slice the potatoes and the broccoli stems.
stems peeled and
florets separated
Raise the heat to medium and add the potatoes, broccoli
2½ (625 )
cups ml sherry
stems and a pinch each of the salt and pepper; sauté 2 to 3
1 (0.9 )
quart l hot
minutes, and then add the sherry. Let the sherry cook down
veGetable stock
until almost evaporated. Add the stock and bring to a boil.
¾ (3.75 )
teaspoon ml
lemon zest
Reduce heat to medium-low and stir in the florets, 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

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25
Approximate preparation time: 25 to 30 minutes
| | |
carb. 17g pro. 5g fat 7g
| | | |
chol. 5mg sod. 680mg calc. 71mg
®
8
6
1
2
1
3
5
3
3½
1½
¾
|
fiber 4g

TOmATO SOUP

The ultimate comfort soup, our recipe takes it to the next level
with its smoky bacon flavour.
Makes about 8 cups (2 L)
Approximate preparation time: 50 minutes
Put bacon into a 6-quart (5.7 L) saucepan and place over
medium heat. Sauté until bacon is cooked through, about
(226 ) -
ounces G thick cut
10 to 15 minutes, and add the grape tomatoes
,
bacon cut into small dice
to the pan. Cook until tomatoes are bursting, about
(170 )
ounces ml Grape
10 minutes. Remove and reserve the tomatoes and remove
tomatoes
and discard the bacon or reserve for separate use.
,
medium onion cut into
1- (2.5 )
While the bacon and tomatoes are cooking, insert the large
inch cm pieces
,
metal chopping blade into the large work bowl of the
medium carrots cut into
1- (2.5 )
inch cm pieces
Cuisinart Food Processor. Add the onion and pulse to chop,
®
,
celery stalk cut into about 10 pulses. Add the carrots and celery to the work bowl
1- (2.5 )
inch cm pieces
and pulse to chop, about 10 pulses.
(45 )
tablespoons ml
Add the onion to the saucepan with the bacon fat and sauté
, -
unbleached all purpose
5 to 7 minutes, or until the onion is softened. Stir in the carrots
flour
(1.25 l) and celery; sauté for 6 to 8 minutes, until tender. Stir in flour;
cups whole plum
(
tomatoes in purée from cook for an additional minute.
1½ 28- )
about ounce cans
Add tomatoes, with their juices, sun-dried tomatoes, reserved
-
whole sun dried tomatoes
grape tomatoes, baking soda, stock and spices. Cover; bring to
pinch bakinG soda
a slight boil. Reduce heat and uncover, let simmer about
(875 )
cups ml veGetable
20 minutes.
stock
(7 ) Carefully process soup until completely puréed. Return to
teaspoons ml kosher
salt saucepan to heat through.
(3.75 )
teaspoon ml freshly
Taste and adjust seasoning accordingly.
Ground black pepper
Nutritional information per serving (1 cup (250 ml) ):
Calories 160 (55% from fat)
|
sat. fat 5g
| | | |
carb. 16g pro. 3g fat 10g
| | |
chol. 15mg sod. 870mg calc. 94mg fiber 3g
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