KitchenAid KHB1231OB - Page 25

25
English
Recipes
Vegetable Barley Soup
1 medium onion, cut into
1-inch pieces
2 medium carrots, peeled
and cut into 1
1
/
2
-inch pieces
1 rib celery, cut into
1
1
/
2
-inch pieces
2 small tomatoes, cored
and seeded
1/3 cup fresh or frozen cut
green beans
1/4 cup fresh or frozen
green peas
1/4 cup fresh or frozen corn
4 cups (1 quart) chicken
or vegetable broth
1/4 cup medium barley
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1 small bay leaf
1/4 teaspoon salt
1/8 - 1/4 teaspoon white
pepper
In chopper attachment bowl with blade, place onion,
carrots, and celery. Insert chopper adapter into motor
body and lock adapter onto bowl. Pulse 5 to 6 times at
Speed 1, about 5 seconds each time, or until coarsely
chopped. Transfer vegetable mixture into large saucepan
or Dutch oven.
Set aside.
In chopper attachment bowl, place tomatoes. Replace
adapter; pulse 3 to 4 times at Speed 2, about 3 seconds
each time to chop.
Add tomatoes and remaining ingredients to saucepan. Bring
to a boil. Reduce heat, cover, and simmer 45 to 60 minutes,
or until vegetables and barley are tender. Remove and
discard bay leaf.
Yield: 5 servings (1 cup per serving).
Per serving: About 100 cal, 3 g pro, 16 g carb,
3.5 g total fat, 1 g sat fat, 5 mg chol, 960 mg sod.
1 small clove garlic,
peeled
3 Roma tomatoes, cored,
seeded, and cut into
chunks
1 tablespoon loosely packed
fresh basil leaves
2 tablespoons shredded
Parmesan cheese
1 tablespoon extra virgin
olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
32 slices (1/4-inch each)
baguette
In chopper attachment bowl with blade, place garlic. Insert
chopper adapter into motor body and lock adapter onto
bowl. Chop at Speed 2 for 5 to 10 seconds, or until nely
chopped. Add tomatoes and basil. Pulse 4 to 5 times at
Speed 1, about 4 seconds each time to coarsely chop. Add
cheese, oil, salt, and pepper. Pulse 2 to 3 times at Speed 1,
about 4 seconds each time to combine.
Before serving, lightly toast baguette slices by broiling
4 inches from heat for 1 to 1
1
/
2
minutes per side. Cool.
Serve topped with about 1
1
/
2
teaspoons tomato mixture
per toast.
Yield: 16 servings (2 crostini per serving).
Per serving: About 100 cal, 2 g pro, 16 g carb,
3 g total fat, 0.5 g sat fat, 0 mg chol, 150 mg sod.
Tomato Basil Crostini