Cuisinart BFP-603 manual Soup Pepper Red Roasted, Soup Apple and Parsnip

10

.vinegar the with along jar, blender the in mixture broth
the to Add .quarters into cut peppers; roasted the off skins the take Carefully	.4
.jar blender the into Put .minutes 5 about for simmer to mixture the allow
to heat the Reduce .zest and pepper salt, sugar, the Add .boil a to just broth
the Bring .high-medium to heat the raise and broth the Add .half by reduced
until cook and saucepan the to sherry the adding by pan the Deglaze .golden
just and softened until Cook .onion and shallot garlic, the add melted, has
butter the Once .heat medium over set saucepan medium a into butter the Put	.3
.Reserve .chop to High on times 3 to 2 pulse bowl; work the into onion
and garlic the Put .base motor onto fit processor; food the into blade chopping
the Insert ingredients: other the prepare roasting, are peppers the While	.2
.Reserve .plastic with cover and bowl mixing a into put and Remove
.blackened are peppers the until broil and oven your in rack top the on Place
.sheet baking lined-foil a on them lay and peppers bell seeded the Flatten	.1
vinegar balsamic white tablespoon	½
zest orange teaspoon	½
pepper black ground freshly pinches 2 to 1
salt kosher or sea teaspoon	½
sugar granulated teaspoons	1½
sodium low broth, chicken cups	2½
sherry tablespoons	2
pieces inch-½ into cut ounce) 1 (about shallot small	1
butter unsalted tablespoon	½
pieces inch-½ into cut onion, small	¼
cloves garlic	6
seeded peppers, bell red	6
cups 5 about Makes
choice! your – chilled or hot either delicious is soup This
Soup Pepper Red Roasted
7g fiber • 77mg .calc • 641mg .sod • 8mg .chol •
2g fat .sat • 3g fat • 3g .pro • 29g .carb • fat) from (18% 150 Calories
cup): (1 serving per information Nutritional
.accordingly seasoning adjust and Taste .thin to stock warm some
in stir preferred, is soup thinner a If .consistency thick very a has soup This	.6
.ingredients remaining with Repeat .pot clean a into soup Pour .thoroughly
blend to High to speed switch then and seconds 10 about for Low on Run
.base motor the on set jar blender the into solids the of half and broth of cups
1½ about Put .liquids from solids the separate tender, are vegetables Once	.5

.occasionally stirring minutes, 30 to 20 about tender, until uncovered
simmer and heat reduce boiling, Once .boil a to bring and pot the to broth Add	.4
.well together ingredients stir and salt and thyme the Add .pot the to
add and potato then and apple the Slice .pot the to add and parsnips the Slice	.3
.up facing side
slicing the with disc, shredding/slicing reversible the with blade chopping the
replace cooking, is onion the While .color any up pick not does it that so onion
the sweat to low-medium to heat the Turn .onion chopped the add melted,
is butter Once .heat medium over set saucepan quart-6 a into butter the Put	.2
.pulses 10 to 8 about chop, to High on pulse and bowl work the into onion
the Put .base motor onto fit processor; food the into blade chopping the Insert	.1
soup finished
thinning for extra plus sodium, low broth, chicken cups	6
salt kosher teaspoon	¾
sprigs thyme 2 to 1
lengthwise halved and peeled ounces) 7 (about potato medium	1
quartered and cored peeled, ounces) 6 (about apple medium	1
tube feed the in vertically fit to cut and peeled parsnips, pounds	2
butter unsalted tablespoons	2
pieces inch-1 into cut ounces) 6 (about onion medium	1
cups 8 Makes
.meal weeknight perfect a make bread crusty and salad a soup, of bowl A
Soup Apple and Parsnip
2g fiber • 57mg .calc • 611mg .sod • 10mg .chol •
2g fat .sat • 4g fat • 2g .pro • 10g .carb • fat) from (44% 79 Calories
cup): (1 serving per information Nutritional
.accordingly seasoning adjust and Taste .ingredients remaining with Repeat
.pot clean a into soup Pour .thoroughly blend to High to speed switch then
and seconds 10 about for Low on Run .jar blender the into solids the of half
and broth the of half about Put .liquids from solids the separate tender, Once	.5
.minutes 60 to 50 about tender, become carrots the
until simmer and Cover .simmering barely is it that so heat the reduce boil, a
to comes soup Once .boil a to bring and heat Increase .broth chicken the Add	.4
.through heat to allow and
well ingredients coat to Stir .salt and thyme nutmeg, allspice, cinnamon, the
with pan the into directly stir then and carrots the Slice .disc shredding/slicing
reversible the with blade chopping the replace and cooking Continue	.3