Cuisinart DLC-10C - Manual (Page 35)

S O U P S
29
Chunky Gazpacho
This refreshing coid soup carr be ready in fess lhan 10
minutes. You may serve it at once, but it improves with
chitting
Leek and Potato SoupAfichyssoise
Louis Dial, iongtime chef at the New York Ritz Hoiei,
transformed the everyday Leek and Potato Soup into a
cold soup suitable for parties
INGREDIENTS INGREDIENTS
1 small garlic clove, peeled
2
medium leeks, while part only, thoroughly
1/2 small jalapeno pepper' cleaned
A
scallions 1/2 medium onion, peeled and halved
1 celery stalk 1 tablespoon unsalled butter
1/2 medium bell pepper 2 medium all-purpose potatoes, peeled
2 tomatoes 1-1/2 cups chicken stock
2 cups tomato or V-8 juice 1 cup waler
1 medium cucumber Salt and freshly ground pepper to taste
2 tablespoons lemon juice 1 cup milk
1 teaspoon salt 1/4 cup heavy cream
1/4 teaspoon Ireshly ground black pepper Chopped chives, for garnish
4-1/2
cups yield
4
cups yield
Halve jalapeno pepper and remove seeds. Trim Cut leeks to fit feed lube. Use slicing disc lo slice leeks
scallions and celery and cut into 1 -inch pieces. and onions. Mell butter in large saucepan. Add leeks
Quarter and seed bell pepper and tomatoes. Peel and onion and saute, stirring often, unlil soil but nol
cucumber and cut in half lengthwise. Remove seeds
and cut to fit feed tube vertically.
Use metal blade to process garlic and jalapeno pepper
until finely chopped. Add scallion, celery and bell
pepppet. Pulse/chop to medium chop. Pul in large
mixirig bowl, Pulse/chop 1/2 the tomatoes unlil
coarsely chopped. Add lo mixing bowl. Puree
remaining tomatoes unlil smooth, about 1 minute.
With machine running, pour in 1/2 cup ol lomato
juice. Add lo mixing bowl wilh remainirrg lomato juice
and stir.
Insert slicing disc, stand cucumber pieces upright in
feed tube and slice, using light pressure. Add lo
mixing bowl with remaining ingredients and slir to
combine. Cover and chill belore serving.
'Handle hot peppers carefully. Their oil can irritate the
skin and eyes. Wash your hands after preparing them.
brown, about 10 minutes.
Cut potatoes in half crosswise, then quarter length­
wise, Use slicing disc to slice them. Add potatoes,
stock and water lo saucepan. Bring to boil, reduce
heal, cover and simmer gently, slirring occasionally,
until vegetables are very lender, about 25 minutes.
Adjust seasoning and serve hot as Leek and Potato
Soup or proceed as follows for cold Vichyssoise.
Strain liquid into large saucepan and set aside. Use
metal blade to puree vegetables, stopping once to
scrape bowl Whisk puree into reserved liquid, add
milk and bring to a boil over moderate heal, stirring
conslanlly. Remove from the heal and stir in cream.
Season lo taste with salt and pepper. Relrigerale until
Ihoroughly chilled Taste again for seasoning and
sprinkle with chopped chives.