Cuisinart DLC-XP - Manual (Page 25)

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smooth. (For a more “rustic” soup, process only two thirds of the
soup and stir in the remaining “chunky” soup.) Transfer to a clean
stockpot as soup is processed. Reheat over low heat as neces-
sary. Stir in vinegar; season to taste. Serve hot with garnishes of
sour cream, chopped green onions, chopped red and yellow bell
peppers, chopped tomatoes, and chopped fresh cilantro or pars-
ley. Black bean soup freezes well.
* For a non-vegetarian version, you may use chicken stock or
ham broth. A smoked turkey leg or ham hock may be added for
additional flavor. Remove before serving, allow to cool enough
to handle, shred meat, discard bones, fat and skin, and return
shredded meat to the soup.
Nutritional analysis per 1 cup serving:
Calories 168 (16% from fat) • carbo. 29g • pro. 8g • fat 3g •
sat. fat 0g • chol. 0mg • sod. 210mg • fiber 7g
YUKON GOLD POTATO & CHEESE SOUP WITH BROCCOLI
Yield: 20 cups
Preparation: 35 to 40 minutes
1 cup loosely packed Italian parsley leaves
8 ounces sharp cheddar cheese
2 tablespoons cornstarch
3 tablespoons unsalted butter
3 ribs celery (4 ounces), cut in 1-inch pieces
3 carrots (8 ounces, peeled), cut in 1-inch pieces
1 pound onions, peeled, cut in 1-inch pieces
1 teaspoon thyme
1/4 cup all-purpose flour
3 pounds Yukon gold potatoes,
peeled and quartered lengthwise
8 cups vegetable broth
2 cups lowfat milk
4 cups broccoli florets (about 12 ounces),
cut in bite-sized pieces
1-1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1-3 teaspoons Tabasco ® , to taste
Insert metal blade. Pulse to chop parsley; remove and reserve.
Insert shredding disc. Use medium pressure to shred cheese.
Remove and toss with cornstarch; refrigerate until ready to use.
Insert the metal blade. Pulse to chop onions and celery, 10 times;
remove and reserve. Pulse to chop the carrots, 15 times; remove
and reserve. Insert the 6 mm slicing disc. Arrange potatoes
upright in large feed tube; use medium pressure to slice.
In an 8 or 9 quart Cuisinart ® stockpot, heat butter over medium
heat. Add the vegetables and sauté until they begin to soften,
about 5 minutes. Sprinkle with flour and cook, stirring constantly
for 4 – 5 minutes; do not allow to brown. Whisk in vegetable
broth and milk. Add the potatoes and bring to a boil. Reduce heat
and simmer for about 20 minutes, until the potatoes are tender.
While the potatoes are cooking, blanch (for 1 minute) or steam
(for 2 – 3 minutes) the broccoli florets until crisp-tender. Plunge
immediately into iced water to stop the cooking, then drain well.
Remove the soup from the heat and strain the solids from the
liquid, reserving the cooking liquid. Return the liquid to the
stockpot; keep warm over low heat. Place the solids in the work
bowl and process 30 seconds. Scrape the work bowl. Process
until fairly smooth and creamy, about 30 seconds longer. Return
the puréed vegetables to hot liquid in the pot. Reheat over
medium low heat. Add the reserved shredded cheese that has
been tossed with the cornstarch, about 1/2 cup at a time, stirring
until melted and smooth after each addition. Stir in the reserved
broccoli florets; heat until broccoli is warmed through.
Season with salt, pepper, and Tabasco ® to taste. Serve in
warmed bowls and sprinkle with the chopped parsley.
Nutritional analysis per 1 cup serving:
Calories 151 (31% from fat) • carbo. 21g • pro. 6g • fat 5g •
sat. fat 0g • chol. 16mg • sod. 264mg • fiber 2g