Cuisinart DLC-8S manual Lentil Soup, Spilt Pea Soup

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Lentil Soup

This hearty winter soup is a meal on its own, accompanied by crusty bread and a salad.

 

INGREDIENTS

8

ounces lentils

1

garlic clove, peeled

1/2

small onion, peeled and halved

1/2

medium celery rib, cut into 1-inch pieces

1/2

medium carrot, peeled, cut into 1” pieces

2medium tomatoes, quartered

2-1/2 cups beef broth

2-1/2

cups water

2teaspoons white wine vinegar

1/2 teaspoon paprika

1/2 teaspoon salt*

1/8 teaspoon freshly ground black pepper Pinch dried thyme

1/2 pound Polish kielbasa or other smoked sausage

Wash lentils under cold running water, drain and place in large saucepan.

Use metal blade to pulse/chop garlic, onion, celery and carrot until finely chopped. Put in pot with lentils. Add tomatoes to work bowl, and chop into fine pieces. Add to pot with all remaining ingredients, except sausage. Cover and cook over medium heat for about 1 hour.

Freeze sausage until hard to the touch but easily pierced with tip of sharp knife, about 30 minutes.

Drain and reserve soup liquid. Purée solids with metal blade. Return purée to broth and stir to combine. Use standard slicing disc to slice sausage. Add sausage to soup and reheat gently over medium-low heat until sausage is warm, stirring occasionally, about 20 minutes.

*Optional, omit salt if using salty sausage.

Spilt Pea Soup

A perfect family lunch or supper.

 

INGREDIENTS

3/4

pound split green peas

1

garlic clove

3/4

large onion, quartered

1

pound smoked ham hocks

5-1/4

cups water

2

medium carrots, peeled

1

large celery rib

1medium potato, peeled Salt

Freshly ground black pepper

Rinse peas and place in large sauce pot. Use metal blade to chop garlic fine, about 10 seconds. Add onion and pulse until coarsely chopped, about 6 to 8 pulses. Transfer to saucepot with peas. Add ham hocks and water. Bring to a boil over medium-high heat. Reduce heat, cover and simmer for 1 hour, stirring occasionally. Uncover and simmer until hocks are tender, about 30 to 40 minutes. Stir occasionally and add more water if necessary. Remove hocks and let them cool while preparing vegetables.

Cut carrot in feed-tube lengths, then halve lengthwise. Cut celery into feed-tube lengths, then halve lengthwise. Cut potato in half crosswise, then quarter halves lengthwise. Insert standard slicing disc. Stand vegetables upright in feed tube and slice with medium to firm pressure. Reserve.

Purée soup with metal blade until smooth, about 15 seconds. Return to sauce pot. Remove meat from hocks and pulse until coarsely chopped, 4 to

6 pulses. Add to vegetables. Cover and simmer over medium-low heat until tender, stirring occasionally to prevent sticking. This will take about 20 minutes. Season to taste.

Yield 6 cups.

Yield 6 cups.

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Contents Pro Custom 11 Food Processor Cleaning Getting ReadyOperation Make sure motor hasN T E N T S With Metal BladeE P a R T S Pick UP Color Film HereMachine includes Work bowl Cover with a large feed tubeCompact cover with cap for chopping/baking Plastic dough bladeA C T I C I N G W I T H F O O D Pick UP 4 Color Photos From FilmM O V I N G P R O C E S S E D F O O D To chop raw fruits and vegetables Make sure the small cap is in place before using To chop hard food like garlic, hard cheeseTo chop parsley and other fresh herbs To disassemble Compact CoverTo chop meat, poultry, fish and seafood To purée meat, poultry, fish and seafoodTo chop nuts To make peanut butter and other nut buttersTo make mayonnaise To beat egg whitesTo whip cream To make pastryThis describes the general To make cake mixUsing the right blade Machine capacityMeasuring the flour Proofing the yeastSeconds Adding liquidsKneading bread dough RisingBlade rises in work bowl Dough doesn’t clean inside of work bowlR K N E a D I N G Y E a S T T H E D O U G H B L a D E Baked bread too heavy Motor stopsDough doesn’t rise Large fruits like pineapple and cantaloupe If the fruit or vegetable doesn’t fit A C T I C I N G S L I C I N G a N D S H R E D D I N G You can load the feed tubeM O V I N G S L I C E D O R R E D D E D F O O D Small amounts of food I C I N G a N D S H R E D D I N G T E C H N I Q U E SSmall, round fruits and vegetables French-cut green beans I C I N G M E a T a N D P O U L T R Y Frankfurters, salami and other sausagesFirm Cheeses like Swiss and Cheddar I C I N G a N D S H R E D D I N G E E S EChill D I T I O N a L I N F O R M a T I O N Is runningCarrot, or similar food falls over in feed tube If necessary, use a brush Always insert metal blade C I P E S Capacity Blue Cheese and Pecan Spread P E T I Z E R S Guacamole Cheese Coins Ounces Cheddar cheese, cut into 1-inch piecesLeek and Potato Soup/Vichyssoise U P SChunky Gazpacho Lentil Soup Spilt Pea SoupChili A T S a N D F I S HMeatloaf Use metal blade to finely chop garlic and ginger Pounds boneless/skinless chicken breastsCut vertically into 3 slabs Crab Cakes Potatoes au Gratin G E T a B L E SMashed Potatoes Shredded Carrots and Zucchini Sliced Tomatoes on Shredded LettuceL a D S Creamy Cole SlawSeconds to combine. Remove metal blade Shredded Carrot SaladU C E S PestoNo-Cook Cranberry-Orange Relish Mexican SalsaChocolate Sauce Classic Mayonnaise with Cooked EggsPastry Cream S T R Y Basic PastryThis is the basic dough for pies, tarts and quiches Fruit Tart VariationCorn Bread Coffee CakeFilling Cup light brown sugar Cup pecansWhite Bread We used unbleached all-purpose flour and had great resultsPackage dry yeast Cup warm water Tablespoon sugar Basic Pizza DoughApple Pie S S E R T SFudgy Brownies Pizza in a Hurry Tomato Pizza SauceChocolate Chip Oatmeal Cookies Carrot CakeCream Cheese Frosting Pear Frozen YogurtAs necessary Banana-Apple SherbetR R a N T Y Or ownersPertinent to the product’s return Us atIB-4274A
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