Cuisinart DLC-2011N manual Chilled Roasted Red Bell Pepper & Corn Soup

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Chilled Roasted Red

Bell Pepper & Corn Soup

Low in fat and calories, this soup is very refreshing on a hot summer day.

Makes eight 7-ounce servings

Preparation: 30 - 35 minutes, plus chilling time

2 cloves garlic, peeled

2medium onions (4 ounces each), peeled, cut into 1-inch pieces

3red bell peppers

(approximately 1-1/2 pounds total), seeded, trimmed and cut into 1-inch pieces

3 ears fresh corn

1 tablespoon extra virgin olive oil

1-1/2 teaspoons thyme

4 tablespoons white rice

4-1/2 cups low salt, nonfat chicken or vegetable stock

1teaspoon kosher or sea salt 1/2 teaspoon freshly ground pepper

112-ounce jar roasted red peppers

3-5 drops hot sauce, to taste

Insert the metal blade. With the machine running, drop the garlic cloves down the small feed tube and process until finely chopped, about 5 seconds. Scrape the work bowl. Add the onions; pulse to chop, 15 times. Remove and reserve. Use the pulse to chop the red bell pepper, 10 to 15 times. Remove and reserve.

Use a thin-bladed knife (a boning knife works well) to remove the corn from the cobs. Reserve the cobs.

Heat the oil in a 6-quart stockpot over medium heat. Add the chopped onions, garlic, and red bell peppers. Allow the vegetables to cook for 2 to 3 minutes – do not brown. Stir in the corn, cobs, thyme, and rice; cook for 2 to 3 minutes longer. Add the chicken stock and roasted peppers; raise the heat and bring to a boil. Reduce heat, cover loosely and simmer for

20 minutes.

Remove the corncobs and discard. Strain the solids from the cooking liquid. Reserve the cooking liquid. Insert the metal blade. Process the solids for 4 minutes to purée, stopping the machine two or three times to scrape the work bowl. Add the purée into the reserved cooking liquid and stir to combine. Add salt and pepper; stir well to combine. Season with hot sauce and chill before serving.

Note: This soup may also be served hot.

Nutritional analysis per serving:

Calories 98 (18% from fat) • carbo. 17g • pro. 3g • fat 2g

sat. fat 0g • chol. 0mg • sod. 186mg • fiber 2g

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Contents DLC-2011N Recommended work bowl capacity for various foods Yielding two 1-1/4 pound loavesCups whole grain flours no white flour added For custom recipesPusher Assembly Place the box on a lowTable or on the floor Next to the kitchenTable of Contents Cleaning Getting ReadyBlades are sharp. Handle them carefully OperationIntroduction Blade Operation Quick breads, muffins, and biscuitsDisc Operation On Continuous Dough ButtonPrepare the dough ingredients and place in work bowl Inch pieces of even size and lengthTo chop raw fruits and vegetables To purée fruits and cooked vegetablesTo dislodge food To chop hard foodsTo chop meat, poultry, fish and seafood To purée meat, poultry, fish and seafoodTo chop nuts To make peanut butter and other nut buttersTo beat egg whites To whip creamTo make crumbs and crumb crusts Cut or break bread, crackers or cookies intoTo make cake mix TipWhole peppers are an exception Large fruits like pineappleRemove the slicing or shredding disc Small, round fruits and vegetablesLong fruits Vegetables Small amounts of foodHard, at room temperature Cooked meat and poultryUncooked meat and poultry Salami and other sausagesUsing the right blade Machine capacityMeasuring the flour Proofing the yeastAdding liquids Kneading bread doughKneading sweet dough RisingDough doesn’t clean inside of work bowl Dough feels tough after kneadingSoft dough or liquid leaks onto base of food processor Motor stopsBlade doesn’t incorporate ingredients Metal dough blade rises in work bowlTechnical Data To the store where it was purchased or For shipping instructionsRecipe Table of Contents Appetizers Fresh Tomato and Corn SalsaRoasted Garlic and Red Pepper Spread Try this salsa on grilled chicken or seafoodHummus Roasted Shallot & Herb HummusJalapeño Jack Wafers These savory wafers just melt in your mouthSmall onion Cup all-purpose flourTurkey Sausage & Sun-Dried Tomato Puff Pastry Pinwheels Do-ahead prep makes these perfect for entertainingShallot 1-1/2 ounce peeled and trimmed Egg wash 1 egg + 2 tablespoons water, beaten togetherSpinach, Feta & Artichoke Stuffed Mushrooms For a savory side dish, use this stuffing in portobellosClove garlic Shallot, about 1 ounce, peeled Teaspoon Herbes de ProvenceSoups Butternut Squash Bisque with Roasted Cremini MushroomsMakes eight 7-ounce servings Preparation 40 to 45 minutes Teaspoon freshly ground pepper 1/2 cup half-and-halfChilled Roasted Red Bell Pepper & Corn Soup Gazpacho Inch pieces Teaspoon kosher saltFresh cilantro for garnish, if desired Medium tomatoes, cored, cut intoQuick Breads Cranberry Orange BreadBanana Nut Bread Almond-Pear Bread Almonds and pears combine to make this rich, moist tea breadYeast Breads Challah BraidCup warm water 105˚ 115˚F Large egg Tablespoon waterCheese Bread Cups unbleached all-purpose flourClassic White Bread Spoil your family with homemade breadPizza Dough Artisan Breads Basic Artisan BreadVariation To make baguettesOlive and Rosemary Country Loaf Adapted from Charles van OverOunces unbleached flour Simple Wheat StarterOunces whole wheat flour Multi-Grain Sandwich Loaf Makes one 24-ounce loafFarm House Bread Makes two long loavesEntrées Salmon and Pesto Potatoes en Papillote PestoShrimp & Ginger Stuffed Sole Pizzas Pesto, Cheese & Fresh Tomato PizzaTablespoons Pesto, p Ounce Reggiano ParmesanFive Cheese Pizza Bianco Ounces fontina, well chilledChives, cut in 1-inch lengths Well chilledSome of the best things in life are the simplest Pizza MargheritaReduced version for pizza Roasted Pepper, Chevre & Mozzarella Calzone Make ahead for a picnic or tailgating partyMakes 4 large or 8 small calzones, 8 servings 2 red bell peppers, cut in halfSauces & Dressings Simple Tomato SauceCreamy Chevre & Peppercorn Dressing Cranberry Relish with Toasted WalnutsCreamy and tangy, perfect for crisp romaine Herbed Balsamic Vinaigrette Basic Mayonnaise Teaspoon sugarTzatziki Sauce Teaspoons fresh marjoram leaves or 1 teaspoon driedSides French Cut Green Beans with ShallotsAsian Slaw with Peanut Dressing Cup evaporated skim milk Roasted Garlic and Parmesan Twice Baked PotatoesTeaspoon ground white pepper Teaspoon salt Savory Sweet Potatoes with Onions & Currants At room temperatureCup maple syrup Cups 6 ounces lightly At room temperature Toasted hazelnuts DessertsHazelnut Butter Cookies Pound unsalted butterDouble Chocolate Chunk Cookies Chocolate heavenDelicious with coffee or tea Lemon Ginger BiscottiRemove and reserve Basic Cheesecake Carrot Cake White Chocolate Cream Cheese FrostingThaw at room temperature for an hour before using Basic Flaky Pastry DoughInch pieces, well chilled To 4 tablespoons ice waterOld World Apple Crumb Pie Creamy apple pie with crunchy, crumb toppingMakes 1 10-inch pie, 12 servings Preheat the oven to 375 FDeep-Dish Pear and Apple Pie Each, peeled, cored and quartered JuiceCup real maple syrup Preheat the oven to 400˚FDark Chocolate Truffles Chocolate lover’s dream come trueCocoa Scrape the work bowlIBIB-5054A