Cuisinart FP-14DC manual Lightened Broccoli and Potato Soup

Lightened Broccoli and Potato Soup

This soup is a delicious and healthy substitute for other cream soups..

4ounces Cheddar

2garlic cloves

1small onion, cut into 1-inch pieces

2tablespoons extra virgin olive oil

½tablespoon sea or kosher salt, divided

1teaspoon freshly ground black pepper, divided

1pound potatoes

2pounds broccoli, stems peeled and florets separated

2½ cups sherry

1quart vegetable stock

¾ teaspoon lemon zest

Makes about 10 cups

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 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.

With the machine running, add reserved liquid through the feed tube until desired consistency is achieved. Add 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):

Calories 140 (39% from fat) carb. 17g pro. 5g fat 7g sat. fat 2g chol. 5mg sod. 680mg calc. 71mg fiber 4g

SOUPS 31