Cuisinart DLC-2009CHB - Manual (Page 30)

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sprinkling of the cheeses, and topped with the chopped green onion. If desired, the
bowls may be placed under a broiler or in a hot oven to melt the cheeses; if you do this,
be sure to use ovenproof bowls.
*Leeks are grown in very sandy soil, and must be well cleaned, or the grit will ruin your
soup. Trim the roots from the leeks, and then trim and discard the leaves, about 1 inch
above the white. Wash well and dry. The leeks used in this recipe yielded about a 4-inch
piece of leek. Not all leeks have the same amount of usable white, so you will have to
adjust the number of leeks accordingly. The leek tops are too tough to use in cooking, but
can be washed well and used to fl avor stocks.
Nutritional information per serving:
Calories 400 (39% from fat) • carb. 46g • pro. 14g • fat 18g • sat. fat 8g
• chol. 35mg • sod. 1297mg • calc. 389mg • fi ber 3g
Vegetarian Potato and Split Pea Soup
This hearty soup has only three fat grams per serving.
Makes 6 servings, nine ounces each
1 carrot, peeled, cut to fi t feed tube vertically
1 celery rib, peeled, cut to fi t feed tube vertically
1 onion, cut in half
1½ tablespoons unsalted butter
1 garlic clove
5 cups vegetable broth
1 small potato (about 6 to 7 ounces)
¾ pound split green peas, rinsed and sorted
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Insert the 4mm slicing disc. Slice the carrot, celery and onion using medium pressure;
reserve.
Melt butter in a 3¾-quart saucepan over medium heat. Add carrot, celery, onion and
garlic. Cook until soft, about 10 to 15 minutes. Add broth; cover and bring to a boil over
medium-high heat. Peel potato and cut into 1-inch pieces. Add potato and split peas to
saucepan. Reduce heat to low and simmer, partially covered, until peas and potatoes are
tender, about 30 minutes. Remove from heat and cool for 10 minutes. Drain liquid from
vegetables, being sure to reserve liquid in a large saucepan.
Insert metal blade. Process half of vegetables until smooth, about 15 to 20 seconds.
Return to saucepan with liquid and repeat with remaining vegetables. Warm over low
heat. Season with salt and pepper. Taste and adjust accordingly.
Nutritional information per serving:
Calories 116 (23% from fat) • carb. 19g • pro. 4g • fat 3g • sat. fat 2g
• chol. 8mg • sod. 260mg • calc. 29mg • fi ber 4g