Cuisinart FP14 - Elite Collection Food Processor, Instruction Booklet, Page: 62 / 93

31
SOUPS
4
OUNCES
C
HEDDAR
2
GARLIC CLOVES
1
SMALL ONION
,
CUT INTO
1-
INCH PIECES
2
TABLESPOONS EXTRA VIRGIN
OLIVE OIL
½
TABLESPOON SEA OR KOSHER
SALT
,
DIVIDED
1
TEASPOON FRESHLY GROUND
BLACK PEPPER
,
DIVIDED
1
POUND POTATOES
2
POUNDS BROCCOLI
,
STEMS
PEELED AND FLORETS
SEPARA TED
2½
CUPS SHERRY
1
QUART VEGETABLE STOCK
¾
TEASPOON LEMON ZEST
Makes about 10 cups
Approximate pr eparation time: 25 to 30 minutes
Insert the reversible shr edding disc assembly on the
medium shredding side into the medium work bowl of
the Cuisinart
®
Food Processor and shr ed the cheese.
Remove work bowl and reserve. Insert the lar ge metal
chopping blade into the large work bowl. W ith the
machine running, drop the garlic cloves thr ough the
small feed tube to finely 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 lar ge
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 florets,
lemon zest, ½ cup of Cheddar, and r emaining salt and
pepper. Simmer until vegetables ar e tender.
Strain the soup, reserving the liquid. Place the solids into
the large work bowl with the lar ge metal chopping blade
and purée until completely smooth, about 1 minute.
With the machine running, add r eserved liquid through
the feed tube until desired consistency is achieved. Add
remaining Cheddar .
T aste and adjust seasoning accor dingly.
TIP:
This soup is very thick, so add more stock if a
thinner consistency is desired.
Nutritional information per serving (1 cup):
Calories 140 (39% from fat)
|
carb. 17g
|
pro. 5g
|
fat 7g
|
sat. fat 2g
|
chol. 5mg
|
sod. 680mg
|
calc. 71mg
|
fiber 4g
This soup is a delicious and healthy substitute for other cream soups.
LIGHTENED BROCCOLI AND POTA TO SOUP