Cuisinart DLC-10C - Manual (Page 36)

30
Lentil Soup
This hearty winter soup is a meal on its own,
accompanied by crusty bread and a salad.
Split Pea Soup
A perfect family lunch or supper.
INRRFDIFNTS INGREDIENTS
8 ounces lentils 1/2 pound split green peas
1/2 large garlic clove, peeled 1/2 large onion, quartered
1/2 small onion, peeled and halved 1/2 large garlic clove
1/2 medium celery rib. in 1-inch pieces 3/4 pound smoked ham hocks
1/2 medium carrot, in 1-inch pieces 3-1/2 cups water
2 medium tonratoes, quartered 1 medium carrot
2-1/2 cups beef broth 1/2 large celery rib
2-1/2 cups water 1/2 medium potato
2 teaspoons white-wine vinegar Salt and pepper
1/2 teaspoon paprika
1/2 teaspoon salt* 4
cups yield
1/8 teaspoon freshly ground pepper
Pinch dried thyme Rinse peas and place in large pot. Peel onion and
1/2 pound Polish kielbasa or other smoked garlic. Use metal blade to chop garlic tine, about 10
sausage seconds. Add onion and pulse until coarsely chopped.
6
cups yield
Wash lentils under cold running water, drain them and
place them in a large saucepot.
Use metal blade to pulse/chop ^rlic, onions, celery
and carrots until finely chopped. Put in pot with lentils.
Chop tomato into line pieces. Add to pot with all
remaining ingredients except sausage. Cover pot and
cook for about 1 hour.
Freeze sausage until hard to the touch but easily
pierced with tip of sharp knife, about 30 minutes.
Drain and reserve soup liquid and puree solids with
metal blade. Return puree to broth and stir to combine.
Use slicing disc to slice sausage. Add sausage to soup
and reheat gently until sausage is warm, stirring
occasionally, about 20 minutes.
*Omit salt if using salty sausage.
about 6 to 8 pulses. Add to pot with ham hocks and
water. Bring to a boil and reduce heat. Cover and
simmer (or 1 hour, stirring occasionally. Uncover and
simmer until hocks are tender, about 30 to 40 minutes.
Stir occasionally and add more water if necessary.
Remove hocks and let them cool while preparing
vegetables.
Peel carrot, cut in feed-tube lengths, then halve
lengthwise. Cut celery in f%d-tube lengths then halve
lengthwise. Peel potato, halve crosswise then quarter
halves lengthwise. Insert slicing disc. Stand vegetables
upright in feed tube and slice with medium to firm
pressure. Reserve.
Puree soup with metal blade until smooth, about 15
seconds. Return to pot. Remove meat from hocks and
pulse until coarsely chopped, 4 to 6 pulses. Add to pot
with vegetables. Cover and simmer until tender,
stirring occasionally to prevent sticking. This will take
about 20 minutes. Season to taste.