Cuisinart CSSC-400C Instruction And Recipe Booklet page 12

Sausage & Lentil Soup
with Tortellini
Makes 8 cups (2 L)
¾ tablespoon (11 ml) extra virgin
olive oil
1 pound (500g ) turkey or chicken
Italian sausage links
8 ounces (227 g) mushrooms,
cleaned and quartered
¾ cup (175 ml) dried brown lentils,
rinsed and drained
8 ounces (227 g) yellow onions,
peeled and chopped
Heat the olive oil in a Cuisinart ® 12-inch (30 cm) nonstick skillet over medium-high
heat. When hot, add the sausage in a single layer and brown evenly on all sides,
about 10 minutes. Remove and let cool. Add the mushrooms to the same pan and
cook until brown, about 3 to 4 minutes. When the sausage is cool enough to handle,
cut into ½-inch (1.25 cm) slices.
Place the lentils in the ceramic pot of the Cuisinart
onions, carrots, garlic, browned mushrooms, basil, and thyme; stir to combine.
Sprinkle the mixture with the slivered sun-dried tomatoes and top with the sliced
sausages and any accumulated juices. Add the chicken stock.
Cover and cook on Low for 6 hours using the Timer Function; Slow Cooker will
automatically switch to Warm.
Forty-fi ve minutes before serving, reset the temperature to High – if soup is very
thick, add up to 2 cups (500 ml) water. After 15 minutes, add the tortellini. Cover
and cook for an additional 30 minutes, until the tortellini are tender and cooked.
Serve with freshly grated Parmesan.
Nutritional information per 1-cup (250 ml) serving (without cheese):
Calories 312 (31% from fat) • carb. 30g • pro. 24g • fat 11g • sat. fat 3g
• chol. 51mg • sod. 1015mg • calc. 96mg • fi ber 6g
8 ounces (227 g) carrots, peeled,
thickly sliced
2 cloves garlic, peeled and chopped
¾ tablespoon (11 ml) basil
1½ teaspoons (7 ml) thyme
¾ ounce (20 g) sun-dried tomatoes
(not in oil), slivered
4½ cups (1.125 L) low-sodium
chicken stock or broth
6 ounces (170 g) cheese-fi lled tortel
lini (refrigerated)
®
Slow Cooker. Add the chopped
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Curried Butternut Squash
& Apple Soup
Makes 8 cups (2 L)
2 tablespoons (30 ml)
unsalted butter
2 cups (500 ml) chopped onions
1 tablespoon (15 ml) curry powder
½ teaspoon (2 ml) ginger
2 pounds (1 kg) 1-inch (2.5 cm)
butternut squash cubes, about
8 cups (2 L) cubes (weigh after
peeling, seeding and cubing)
Melt the butter over medium heat in a Cuisinart
onions and cook for 2 to 3 minutes, until the vegetables are translucent. Add the
curry powder and ginger; cook for 5 to 6 minutes longer over low heat until the
vegetables are softened and the spices are fragrant.
Place the butternut squash, apples, cooked onion mixture and rice in the ceramic pot
of the Cuisinart ® Slow Cooker, in that order. Add the chicken stock, salt, and pepper.
Cook on High for 1 hour, and then reduce the temperature to Low for
5 hours. After 5 hours on Low, turn to Warm.
Purée the soup solids using a Cuisinart
blender, use a gentle up-and-down motion, never lifting the blade above the
surface of the soup, until the vegetable solids are puréed to a completely smooth and
homogenous texture.
Garnish with chopped sugared nuts and minced apple as a garnish.
Nutritional information per 1-cup (250 ml) serving:
Calories 102 (16% from fat) • carb. 20g • pro. 3g • fat 2g• sat. fat 1g
• chol. 4mg • sod. 321mg • calc. 59mg • fi ber 3g
½ pound (250 g) apples, peeled,
cored and cut into wedges
3 tablespoons (45 ml) white rice
5 cups (1.25 L) chicken stock
(page 24?)
½-¾ teaspoon (2-3.75 ml) kosher salt
¼ teaspoon (1 ml) freshly ground
pepper
®
10-inch (25 cm) skillet. Add the
® Hand Blender or blender. With a hand
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