Cuisinart SMARTPOWER DUET BFP-603 - Manual (Page 20)

9
1 ta ble sp oo n u nsa lte d b utt er
1 bu tte rn ut sq ua sh (a bo ut 2½ po un ds) pe ele d a nd se ed ed ,
cu t in to 2-i nc h c ub es
1 ga rlic clo ve, sm ash ed
1 th ym e sp rig
2 te asp oo ns ko sh er sa lt, div id ed
¼ te asp oo n fr esh ly gro un d b la ck pe pp er
2 ta ble sp oo ns sh err y
5 cu ps ch ic ken bro th , lo w so diu m
Ba co n S ag e B utt er:
2 sli ce s b ac on dic ed an d c oo ked th ro ug h, ab ou t 2 ta ble sp oo ns
ba co n c ru mb le s
3 to 4 fre sh sa ge le ave s
4 ou nc es GO OD qu alit y u nsa lte d b utt er, lik e P lu gra or Ker ryg old ,
ro om te mp era tu re , c ut in to ta ble sp oo ns
pin ch ko sh er sa lt
pin ch fre sh ly gro un d b la ck pe pp er
So up :
1. Insert the chopping blade into the food processor; fit onto motor base. Put the
shallot and leeks into the work bowl and pulse on High to evenly chop, about
8 to 10 pulses.
2. Put the butter into a stockpot/large saucepan and place over medium/
medium-low heat. Once butter has melted, add the chopped shallot/leek
mixture and cook until soft and fragrant, about 5 minutes. Stir in the butternut
squash, garlic, thyme, ½ teaspoon salt and pepper. Stir ingredients together
and cook for an additional 5 minutes. Stir in the sherry. Once the sherry
has just about evaporated, add the broth so that the butternut squash is
completely submerged. Raise the heat. Once the liquid comes to a boil,
reduce the heat to a simmer, cooking until squash is very soft and tender,
about 25 to 30 minutes. While soup is simmering, make the butter.
3. Strain the soup, reserving the liquid and discarding the thyme sprig. Put half
of the liquid and half of the soup solids into the blender jar. Run on Low for
about 10 seconds and then switch to High to blend completely. Pour soup into
a clean pot. Repeat with remaining ingredients, holding back liquid to reach
desired consistency. The soup will need to be seasoned at this point. Add ½
teaspoon of remaining salt at a time, tasting with each addition until desired
seasoning is achieved.
4. To serve: Ladle soup into individual serving bowls and place a pat of butter in
each bowl.
Bacon S ag e B utt er:
1. Insert the chopping blade into the food processor; fit onto motor base. Put the
bacon and sage leaves into the work bowl and pulse on High until evenly and
finely chopped. Add the butter and pinch each of salt and pepper and process
until combined, scraping down sides as necessary.
2. Wrap butter in plastic wrap (twist both ends of the plastic so that butter will
form a log shape). Refrigerate until serving (butter should be very cold and firm
for serving).
Nutr iti on al i nfo rm ati on p er s erv in g (1 cu p w ith 1 t easp oo n b utt er) :
Cal ori es 157 (31 % fr om fat ) • car b. 2 3g • p ro . 3g • fa t 6 g • sat . fa t 4g
• ch ol. 15m g • so d. 1 319 mg • ca lc. 142 mg • fib er 3g
Ba co n S ag e B utt er
Nutr iti on al i nfo rm ati on p er s erv in g (1 tea spo on) :
Cal ori es 37 (98 % fr om fat ) • car b. 0 g • pro . 0 g • fat 4g • sa t. f at 3g
• ch ol. 12m g • so d. 1 2m g • cal c. 1 mg • fib er 0g
Car ro t a nd G inger So up
A g rea t so up for any tim e o f th e ye ar.
Mak es ab out 4½ cup s
1 sm all on io n (a bo ut 3 o un ce s)
2 ta ble sp oo ns un sa lte d b utt er or oliv e o il
½ ou nc e g in ge r, p ee le d
1 ga rlic clo ve
1 po un d c arr ots , p ee le d a nd cu t to fit ve rti ca lly in to th e fe ed tu be
¼ te asp oo n g ro un d c in na mo n
¹∕ 8 te asp oo n a lls pic e
pin ch fre sh ly gro un d n utm eg
1 th ym e sp rig
½ te asp oo n ko sh er sa lt
4 cu ps ch ic ken bro th , lo w so diu m
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 roughly chop, about 8 to 10
pulses.
2. Put the butter or oil into a 6-quart saucepan set over medium heat. Once
heated, stir in the chopped onion and allow to heat through. While onion is
cooking, chop ginger and garlic together in the food processor by running on
High. Add ingredients to the saucepan with the onion.