10
3.
Continue
cooking and
replace the
chopping blade
with the
reversible
shredding/slicing disc.
Slice the
carrots and
then stir
directly into
the pan
with
the cinnamon,
allspice, nutmeg,
thyme and
salt. Stir
to coat
ingredients well
and allow
to heat
through.
4.
Add
the chicken
broth. Increase
heat and
bring to
a boil.
Once soup
comes to
a boil,
reduce the
heat so
that it
is barely
simmering. Cover
and simmer
until
the carrots
become tender,
about 50
to 60
minutes.
5.
Once
tender, separate
the solids
from liquids.
Put about
half of
the broth
and
half of
the solids
into the
blender jar.
Run on
Low for
about 10
seconds and
then switch
speed to
High to
blend thoroughly.
Pour soup
into a
clean pot.
Repeat with
remaining ingredients.
Taste and
adjust seasoning
accordingly.
Nu
tritio
na
l in
fo
rm
ation
pe
r s
erv
in
g (1
c
up
):
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
an
d A
pp
le
So
up
A b
ow
l o
f so
up
, a
sal
ad
and
cru
sty
bre
ad
mak
e a
per
fec
t w
eek
nig
ht
mea
l.
Mak
es
8 cu
ps
1
m
ed
iu
m o
nio
n (a
bo
ut
6 o
un
ce
s)
cu
t in
to
1-i
nc
h p
ie
ce
s
2
ta
ble
sp
oo
ns
un
sa
lte
d b
utt
er
2
po
un
ds
pa
rsn
ip
s,
pe
ele
d a
nd
cu
t to
fit
ve
rti
ca
lly
in
th
e fe
ed
tu
be
1
me
diu
m a
pp
le
(a
bo
ut
6 o
un
ce
s)
pe
ele
d,
co
re
d a
nd
qu
art
ere
d
1
me
diu
m p
ota
to
(a
bo
ut
7 o
un
ce
s)
pe
ele
d a
nd
ha
lve
d le
ng
th
wis
e
1 to
2
th
ym
e sp
rig
s
¾
te
asp
oo
n ko
sh
er
sa
lt
6
cu
ps
ch
ic
ken
bro
th
, lo
w so
diu
m,
plu
s e
xtr
a fo
r th
in
nin
g
fin
ish
ed
so
up
1.
Insert
the chopping
blade into
the food
processor; fit
onto motor
base. Put
the
onion into
the work
bowl and
pulse on
High to
chop, about
8 to
10 pulses.
2.
Put
the butter
into a
6-quart saucepan
set over
medium heat.
Once butter
is
melted, add
the chopped
onion. Turn
the heat
to medium-low
to sweat
the
onion so
that it
does not
pick up
any color.
While the
onion is
cooking, replace
the chopping
blade with
the reversible
shredding/slicing disc,
with the
slicing
side facing
up.
3.
Slice
the parsnips
and add
to the
pot. Slice
the apple
and then
potato and
add
to the
pot. Add
the thyme
and salt
and stir
ingredients together
well.
4.
Add
broth to
the pot
and bring
to a
boil. Once
boiling, reduce
heat and
simmer
uncovered until
tender, about
20 to
30 minutes,
stirring occasionally.
5.
Once
vegetables are
tender, separate
the solids
from liquids.
Put about
1½
cups of
broth and
half of
the solids
into the
blender jar
set on
the motor
base.
Run on
Low for
about 10
seconds and
then switch
speed to
High to
blend
thoroughly. Pour
soup into
a clean
pot. Repeat
with remaining
ingredients.
6.
This
soup has
a very
thick consistency.
If a
thinner soup
is preferred,
stir in
some warm
stock to
thin. Taste
and adjust
seasoning accordingly.
Nu
tritio
na
l in
fo
rm
ation
pe
r s
erv
in
g (1
c
up
):
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
Ro
ast
ed R
ed P
epp
er So
up
Thi
s s
oup
is
d
elic
iou
s e
ith
er
hot
o
r c
hill
ed
–
you
r c
ho
ice
!
Mak
es
ab
out
5 cu
ps
6
re
d b
ell
pe
pp
ers
, se
ed
ed
6
ga
rlic
clo
ve
s
¼
sm
all
on
io
n,
cu
t in
to
½-i
nc
h p
ie
ce
s
½
ta
ble
sp
oo
n u
nsa
lte
d b
utt
er
1
sm
all
sh
allo
t (a
bo
ut
1 o
un
ce
) c
ut
in
to
½-i
nc
h p
ie
ce
s
2
ta
ble
sp
oo
ns
sh
err
y
2½
cu
ps
ch
ic
ken
bro
th
, lo
w so
diu
m
1½
te
asp
oo
ns
gra
nu
la
te
d su
ga
r
½
te
asp
oo
n se
a o
r ko
sh
er
sa
lt
1 to
2
pin
ch
es
fre
sh
ly
gro
un
d b
la
ck
pe
pp
er
½
te
asp
oo
n o
ra
ng
e ze
st
½
ta
ble
sp
oo
n w
hit
e b
als
am
ic
vin
eg
ar
1.
Flatten
the seeded
bell peppers
and lay
them on
a foil-lined
baking sheet.
Place on
the top
rack in
your oven
and broil
until the
peppers are
blackened.
Remove and
put into
a mixing
bowl and
cover with
plastic. Reserve.
2.
While
the peppers
are roasting,
prepare the
other ingredients:
Insert the
chopping blade
into the
food processor;
fit onto
motor base.
Put the
garlic and
onion into
the work
bowl; pulse
2 to
3 times
on High
to chop.
Reserve.
3.
Put
the butter
into a
medium saucepan
set over
medium heat.
Once the
butter
has melted,
add the
garlic, shallot
and onion.
Cook until
softened and
just
golden. Deglaze
the pan
by adding
the sherry
to the
saucepan and
cook until
reduced by
half. Add
the broth
and raise
the heat
to medium-high.
Bring the
broth just
to a
boil. Add
the sugar,
salt, pepper
and zest.
Reduce the
heat to
allow the
mixture to
simmer for
about 5
minutes. Put
into the
blender jar.
4.
Carefully
take the
skins off
the roasted
peppers; cut
into quarters.
Add to
the
broth mixture
in the
blender jar,
along with
the vinegar.
Содержание SmartPower Duet BFP-603
Страница 13: ......
Страница 28: ...SmartPower Duet Deluxe 600 Watt Blender Food Processor Instruction Booklet on reverse side...