25
SOUPS
26
SOUPS
4
ounces
(115
G
) c
heddar
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
(0.9
l
)
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 medium work bowl of the Cuisinart
®
Food Processor and shred the cheese. Remove work bowl and
reserve. Insert the large metal chopping blade into the large
work bowl. 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 adjustable 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
8
ounces
(226
G
)
thick
-
cut
bacon
,
cut
into
small
dice
6
ounces
(170
ml
)
Grape
tomatoes
1
medium
onion
,
cut
into
1-
inch
(2.5
cm
)
pieces
2
medium
carrots
,
cut
into
1-
inch
(2.5
cm
)
pieces
1
celery
stalk
,
cut
into
1-
inch
(2.5
cm
)
pieces
3
tablespoons
(45
ml
)
unbleached
,
all
-
purpose
flour
5
cups
(1.25 l)
whole
plum
tomatoes
in
purée
(
from
about
1½ 28-
ounce
cans
)
3
whole
sun
-
dried
tomatoes
pinch
bakinG
soda
3½
cups
(875
ml
)
veGetable
stock
1½
teaspoons
(7
ml
)
kosher
salt
¾
teaspoon
(3.75
ml
)
freshly
Ground
black
pepper
TOmATO SOUP
The ultimate comfort soup, our recipe takes it to the next level
with its smoky bacon flavour.
