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 finely 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 florets, 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
|
fiber 4g
This soup is a delicious and healthy substitute for other cream soups.
LIGHTENED BROCCOLI AND POTATO SOUP
Makes about 8 cups (2 L)
Approximate preparation time: 50 minutes
Put bacon into a 6-quart (5.7 L) saucepan and place over
medium heat. Sauté until bacon is cooked through,
about 10 to 15 minutes, and add the grape tomatoes
to the pan. Cook until tomatoes are bursting, about 10
minutes. Remove and reserve the tomatoes and remove
and discard the bacon or reserve for separate use.
While the bacon and tomatoes are cooking, insert the
large metal chopping blade into the large work bowl of
the Cuisinart
®
Food Processor. Add the onion and pulse
to chop, about 10 pulses. Add the carrots and celery to
the work bowl and pulse to chop, about 10 pulses.
Add the onion to the saucepan with the bacon fat and
sauté 5 to 7 minutes, or until the onion is softened. Stir in
the carrots and celery; sauté for 6 to 8 minutes, until
tender. Stir in flour; cook for an additional minute.
Add tomatoes, with their juices, sun-dried tomatoes,
reserved grape tomatoes, baking soda, stock and spices.
Cover; bring to a slight boil. Reduce heat and uncover,
let simmer about 20 minutes.
Carefully process soup until completely puréed. Return
to saucepan to heat through.
Taste and adjust seasoning accordingly.
Nutritional information per serving (1 cup (250 ml) ):
Calories 160 (55% from fat)
|
carb. 16g
|
pro. 3g
|
fat 10g
|
sat. fat 5g
|
chol. 15mg
|
sod. 870mg
|
calc. 94mg
|
fiber 3g
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