Cuisinart SmartPower Deluxe SPB-600, Instruction Booklet

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8
½ tea sp oo n kos her s alt
4 cups ch ick en b roth, lo w-s od ium
1. Pu t the b utt er o r oil i nto a 6 -q uar t sau cep an s et o ver
med ium h eat . On ce h eat ed , stir i n the o nio n, g ing er a nd
gar lic a nd a llo w to s au té g en tly .
2. Ad d the c arr ots , cin nam on, a lls pic e, n utm eg , thy me a nd
sal t. S tir t o co at i ng red ien ts w ell a nd a llo w to h eat
thr ou gh.
3. Ad d the c hic ken b ro th. I ncr eas e hea t an d bri ng t o a bo il.
On ce s oup c om es t o a bo il, r ed uce t he h eat s o tha t it i s
bar ely s im mer ing . Co ver a nd s im mer u ntil t he c arr ots
bec om e ten der , ab ou t 50 t o 60 m inu tes .
4. On ce t en der , sep ara te t he s olid s fro m liq uid s. P ut a bo ut
hal f of t he b ro th a nd h alf o f the s olid s int o the b len der j ar.
Run o n Lo w fo r ab ou t 10 s eco nd s an d the n sw itc h sp eed
to H ig h to b len d tho ro ug hly . Po ur s oup i nto a c lea n po t.
Rep eat w ith r em ain ing i ng red ien ts. T ast e an d ad jus t
sea so ning acc ord ingl y.
Nu tritio na l in fo rm ation p er s erv in g (1 cu p):
Cal ori es 79 (44 % fr om fat ) • car b. 1 0g • p ro . 2g • fa t 4g • sa t. f at 2g
• ch ol. 10m g • so d. 6 11m g • cal c. 5 7m g • fib er 2g
Pars nip a nd A pp le S ou p
A b ow l o f so up , a sal ad and cru sty bre ad
make a p erfec t w eek nig ht meal .
Mak es 8 c up s
2 tabl esp oo ns u nsal ted butt er
1 med iu m on io n (ab ou t 6 ou nce s) c ho pp ed
2 po un ds p ars nip s, p eel ed a nd c ut i nto 1 -in ch s lic es
1 me dium ap ple (a bo ut 6 ou nce s) pee led ,
co red an d sl ice d
1 med iu m po tat o (ab ou t 7 ou nce s) p eel ed a nd s lic ed
1 to 2 t hym e spr ig s
¾ tea sp oo n kos her s alt
6 cu ps c hic ken bro th, lo w-s od ium, plu s e xtr a f or
thin ning f inish ed s ou p
1. Pu t the b utt er i nto a 6 -q uar t sau cep an s et o ver m ed ium
hea t. O nce b utt er i s mel ted , ad d the c ho pp ed o nio n. T urn
the h eat t o med ium -lo w to s wea t the o nio ns s o tha t the y
do n ot p ick u p any c olo r. A fte r ab ou t 5 min ute s ad d the
par sni ps, a pp le a nd p ota to t o the p ot. A dd t he t hym e an d
sal t an d stir i ng red ien ts t og eth er w ell.
2. Ad d bro th t o the p ot a nd b rin g to a b oil. O nce b oili ng ,
red uce h eat a nd s im mer u nco ver ed u ntil t en der , ab ou t 20
to 3 0 min ute s, s tir rin g occ asi ona lly .
3. On ce v eg eta ble s are t en der , sep ara te t he s olid s fro m
liq uid s. P ut a bo ut 1 ½ cup s of b ro th a nd h alf o f the s olid s
int o the b len der j ar. R un o n Lo w fo r ab ou t 10 s eco nd s an d
the n sw itc h sp eed t o Hig h to b len d tho ro ug hly . Po ur s oup
into a cle an p ot. Rep eat with rem ainin g in gre die nts.
4. Th is s oup h as a v ery t hic k co nsi ste ncy ; if a t hin ner s oup
is p ref err ed , stir i n ad diti ona l warm s to ck t o thi n. T ast e
an d adj ust sea so ning acco rd ing ly.
Nu tritio na l in fo rm ation p er s erv in g (1 cu p):
Cal ori es 150 (18 % fr om fat ) • car b. 2 9g • p ro . 3g • fa t 3g • sa t. f at 2g
• ch ol. 8m g • so d. 6 41m g • cal c. 7 7m g • fib er 7g
Cre am y Gre en s So up
Thi s ea rth y, n our ish ing so up is so del ici ous ! G arn ish with a
do llo p o f cr èm e fr aîc he and a sp rig of p ars ley .
Mak es a bo ut 4 c up s
1 tab les po on e xtr a vir gin o liv e oil
2 tabl esp oo ns u nsal ted butt er
2 sm all s hal lo ts ( ab ou t 3 ou nce s) f in ely c ho pp ed
3 garl ic cl ove s, c ru sh ed
1 sm all l eek ( ab ou t 2 ou nce s) w hit e par t on ly, s lic ed
1 bu nch k ale , har d ste ms d isc ard ed a nd r oug hly
cho pp ed
1 bu nch I tal ian p ars ley , ste ms r ese rve d fo r oth er u se
an d r oughl y c ho pp ed
½ tea sp oo n kos her s alt
¼ teas poon fres hly gro un d b lack pep per
4 cu ps v eg eta ble b ro th
½ cu p hea vy c rea m
1. Pu t the o il a nd b utt er i nto a 6 -q uar t sau cep an s et o ver
med ium h eat . On ce b utt er i s mel ted a dd t he s hal lo ts,
gar lic a nd l eek . Sw eat i ng red ien ts t og eth er s o tha t the y
gen tly s au té b ut d o no t pic k up a ny c olo r.
2. Ad d the k ale , par sle y, s alt a nd p ep per a nd s tir t o co at.
Ad d the v eg eta ble b ro th a nd b rin g to a b oil. C ove r an d
red uce h eat s o tha t the s oup i s jus t sim mer ing . Sim mer
fo r ab ou t 30 m inu tes . Ad d the c rea m an d co ntin ue
sim mer ing u nco ver ed f or a n ad diti ona l 20 to 3 0 min ute s.
3. Pu t ing red ien ts i nto t he b len der j ar. T urn o n Lo w an d ru n
fo r ab ou t 10 s eco nd s. I ncr eas e to H ig h to t ho ro ug hly
ble nd , ab ou t 45 s eco nd s. T ast e an d ad jus t sea so nin g
acc ord ingl y.
Nu tritio na l in fo rm ation p er s erv in g (1 cu p):
Cal ori es 245 (64 % fr om fat ) • car b. 1 7g • p ro . 6 g • fat 18g • sa t. f at 9g
• ch ol. 49m g • so d. 8 68m g • cal c. 1 61m g • fib er 2g
Ro ast ed R ed P epp er So up
Thi s so up is del ici ous eith er hot or chi lle d – you r ch oic e!
Mak es a bo ut 5 c up s
6 red bel l p epp ers, seed ed
½ tabl esp oo n u nsal ted butt er
6 garl ic cl ove s, r oughl y c ho pp ed
1 sm all s hal lo t (ab ou t 1 ou nce ) ro ug hly c ho pp ed
¼ sma ll on ion, roug hly ch opp ed
2 tab les poons sh err y