Cuisinart SMARTPOWER DUET BFP-603 - Manual (Page 19)

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3. Continue cooking and replace the chopping blade with the reversible
shredding/slicing disc. Slice the carrots and then stir directly into the pan with
the cinnamon, allspice, nutmeg, thyme and salt. Stir to coat ingredients well
and allow to heat through.
4. Add the chicken broth. Increase heat and bring to a boil. Once soup comes to
a boil, reduce the heat so that it is barely simmering. Cover and simmer until
the carrots become tender, about 50 to 60 minutes.
5. Once tender, separate the solids from liquids. Put about half of the broth and
half of the solids into the blender jar. Run on Low for about 10 seconds and
then switch speed to High to blend thoroughly. Pour soup into a clean pot.
Repeat with remaining ingredients. Taste and adjust seasoning accordingly.
Nu tritio na l in fo rm ation pe r s erv in g (1 c up ):
Cal ori es 79 (44 % fr om fat ) • car b. 1 0g • p ro . 2g • fa t 4g • sa t. f at 2g
• ch ol. 10m g • so d. 6 11m g • cal c. 5 7m g • fib er 2g
Pars nip an d A pp le So up
A b ow l o f so up , a sal ad and cru sty bre ad mak e a per fec t w eek nig ht mea l.
Mak es 8 cu ps
1 m ed iu m o nio n (a bo ut 6 o un ce s) cu t in to 1-i nc h p ie ce s
2 ta ble sp oo ns un sa lte d b utt er
2 po un ds pa rsn ip s, pe ele d a nd cu t to fit ve rti ca lly in th e fe ed tu be
1 me diu m a pp le (a bo ut 6 o un ce s) pe ele d, co re d a nd qu art ere d
1 me diu m p ota to (a bo ut 7 o un ce s) pe ele d a nd ha lve d le ng th wis e
1 to 2 th ym e sp rig s
¾ te asp oo n ko sh er sa lt
6 cu ps ch ic ken bro th , lo w so diu m, plu s e xtr a fo r th in nin g
fin ish ed so up
1. Insert the chopping blade into the food processor; fit onto motor base. Put the
onion into the work bowl and pulse on High to chop, about 8 to 10 pulses.
2. Put the butter into a 6-quart saucepan set over medium heat. Once butter is
melted, add the chopped onion. Turn the heat to medium-low to sweat the
onion so that it does not pick up any color. While the onion is cooking, replace
the chopping blade with the reversible shredding/slicing disc, with the slicing
side facing up.
3. Slice the parsnips and add to the pot. Slice the apple and then potato and add
to the pot. Add the thyme and salt and stir ingredients together well.
4. Add broth to the pot and bring to a boil. Once boiling, reduce heat and simmer
uncovered until tender, about 20 to 30 minutes, stirring occasionally.
5. Once vegetables are tender, separate the solids from liquids. Put about 1½
cups of broth and half of the solids into the blender jar set on the motor base.
Run on Low for about 10 seconds and then switch speed to High to blend
thoroughly. Pour soup into a clean pot. Repeat with remaining ingredients.
6. This soup has a very thick consistency. If a thinner soup is preferred, stir in
some warm stock to thin. Taste and adjust seasoning accordingly.
Nu tritio na l in fo rm ation pe r s erv in g (1 c up ):
Cal ori es 150 (18 % fr om fat ) • car b. 2 9g • p ro . 3g • fa t 3g • sa t. f at 2g
• ch ol. 8m g • so d. 6 41m g • cal c. 7 7m g • fib er 7g
Ro ast ed R ed P epp er So up
Thi s s oup is d elic iou s e ith er hot o r c hill ed – you r c ho ice !
Mak es ab out 5 cu ps
6 re d b ell pe pp ers , se ed ed
6 ga rlic clo ve s
¼ sm all on io n, cu t in to ½-i nc h p ie ce s
½ ta ble sp oo n u nsa lte d b utt er
1 sm all sh allo t (a bo ut 1 o un ce ) c ut in to ½-i nc h p ie ce s
2 ta ble sp oo ns sh err y
2½ cu ps ch ic ken bro th , lo w so diu m
1½ te asp oo ns gra nu la te d su ga r
½ te asp oo n se a o r ko sh er sa lt
1 to 2 pin ch es fre sh ly gro un d b la ck pe pp er
½ te asp oo n o ra ng e ze st
½ ta ble sp oo n w hit e b als am ic vin eg ar
1. Flatten the seeded bell peppers and lay them on a foil-lined baking sheet.
Place on the top rack in your oven and broil until the peppers are blackened.
Remove and put into a mixing bowl and cover with plastic. Reserve.
2. While the peppers are roasting, prepare the other ingredients: Insert the
chopping blade into the food processor; fit onto motor base. Put the garlic and
onion into the work bowl; pulse 2 to 3 times on High to chop. Reserve.
3. Put the butter into a medium saucepan set over medium heat. Once the butter
has melted, add the garlic, shallot and onion. Cook until softened and just
golden. Deglaze the pan by adding the sherry to the saucepan and cook until
reduced by half. Add the broth and raise the heat to medium-high. Bring the
broth just to a boil. Add the sugar, salt, pepper and zest. Reduce the heat to
allow the mixture to simmer for about 5 minutes. Put into the blender jar.
4. Carefully take the skins off the roasted peppers; cut into quarters. Add to the
broth mixture in the blender jar, along with the vinegar.