25
SOUPS
4 OUNCES (115 G) CHEDDAR
2 GARLIC CLOVES
1 SMALL ONION, CUT INTO
1-INCH (2.5 CM) PIECES
2 TABLESPOONS (30 ML) EXTRA
VIRGIN OLIVE OIL
½ TABLESPOON (7 ML) SEA OR
KOSHER SALT, DIVIDED
1 TEASPOON (5 ML) FRESHLY
GROUND BLACK PEPPER,
DIVIDED
1 POUND (500 G) POTATOES
2 POUNDS (1 KG) BROCCOLI,
STEMS PEELED AND
FLORETS SEPARATED
2½ CUPS (625 ML) SHERRY
1 QUART (946 ML) HOT
VEGETABLE STOCK
¾ TEASPOON (3.75 ML)
LEMON ZEST
Makes about 10 cups (2.5 L)
Approximate preparation time: 25 to 30 minutes
Insert the reversible shredding disc assembly on the
medium shredding side into the large work bowl of the
Cuisinart
®
Food Processor and shred the cheese. Remove
and reserve. Insert the large metal chopping blade. With
the machine running, drop the garlic cloves through the
small feed tube to fi nely chop. Add the onion to the work
bowl and pulse to chop, about 10 pulses.
Heat the olive oil in a large saucepan over low heat.
Add the garlic and onion, with a pinch each of salt and
pepper. Sauté until softened, about 8 to 10 minutes.
While vegetables are cooking, insert the slicing disc
assembly, adjusted to the 4mm setting, into the large
work bowl. Slice the potatoes and the broccoli stems.
Raise the heat to medium and add the potatoes,
broccoli stems and a pinch each of the salt and pepper;
sauté 2 to 3 minutes, and then add the sherry. Let the
sherry cook down until almost evaporated. Add the
stock and bring to a boil.
Reduce heat to medium low and stir in the fl orets,
lemon zest, ½ cup (125 ml) of Cheddar, and remaining
salt and pepper. Simmer until vegetables are tender.
Strain the soup, reserving the liquid. Place the solids
into the large work bowl with the large metal chopping
blade and purée until completely smooth, about
1 minute.
Return the purée to the saucepan. Place over medium-
low heat and stir in the reserved liquid until desired
consistency is achieved. Stir in remaining Cheddar.
Taste and adjust seasoning accordingly.
TIP: This soup is very thick, so add more stock if a
thinner consistency is desired.
Nutritional information per serving (1 cup (250 ml) ):
Calories 140 (39% from fat)
|
carb. 17g
|
pro. 5g
|
fat 7g
|
sat. fat 2g
|
chol. 5mg
|
sod. 680mg
|
calc. 71mg
|
fi ber 4g
This soup is a delicious and healthy substitute for other cream soups.
LIGHTENED BROCCOLI AND POTATO SOUP
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