Cuisinart BFP-603 manual Soup Ginger and Carrot, pulses, cups 4½ about Makes

9

.onion the with saucepan the to ingredients Add .High
on running by processor food the in together garlic and ginger chop cooking,
is onion While .through heat to allow and onion chopped the in stir heated,
Once .heat medium over set saucepan quart-6 a into oil or butter the Put	.2
.pulses
10 to 8 about chop, roughly 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
sodium low broth, chicken cups		4
salt kosher teaspoon	½
sprig thyme		1
nutmeg ground freshly pinch	8
allspice teaspoon		¹∕
cinnamon ground teaspoon	¼
tube feed the into vertically fit to cut and peeled carrots, pound		1
clove garlic		1
peeled ginger, ounce	½
oil olive or butter unsalted tablespoons		2
ounces) 3 (about onion small		1
cups 4½ about Makes
.year the of time any for soup great A
Soup Ginger and Carrot
0g fiber • 1mg .calc • 12mg .sod • 12mg .chol •
3g fat .sat • 4g fat • 0g .pro • 0g .carb • fat) from (98% 37 Calories
teaspoon): (1 serving per information Nutritional
Butter Sage Bacon
3g fiber • 142mg .calc • 1319mg .sod • 15mg .chol •
4g fat .sat • 6g fat • 3g .pro • 23g .carb • fat) from (31% 157 Calories
butter): teaspoon 1 with cup (1 serving per information Nutritional
.serving) for
firm and cold very be should (butter serving until Refrigerate .shape) log a form
will butter that so plastic the of ends both (twist wrap plastic in butter Wrap	.2
.necessary as sides down scraping combined, until
process and pepper and salt of each pinch and butter the Add .chopped finely
and evenly until High on pulse and bowl work the into leaves sage and bacon
the Put .base motor onto fit processor; food the into blade chopping the Insert	.1
Butter: Sage Bacon

.bowl each in butter of pat a place and bowls serving individual into soup Ladle serve: To .4

.achieved is seasoning desired until addition each with tasting time, a at salt remaining of teaspoon

½Add .point this at seasoned be to need will soup The .consistency desired reach to liquid back holding ingredients, remaining with Repeat .pot clean a

into soup Pour .completely blend to High to switch then and seconds 10 about
for Low on Run .jar blender the into solids soup the of half and liquid the of
half Put .sprig thyme the discarding and liquid the reserving soup, the Strain	.3
.butter the make simmering, is soup While .minutes 30 to 25 about
tender, and soft very is squash until cooking simmer, a to heat the reduce
boil, a to comes liquid the Once .heat the Raise .submerged completely
is squash butternut the that so broth the add evaporated, about just has
sherry the Once .sherry the in Stir .minutes 5 additional an for cook and
together ingredients Stir .pepper and salt teaspoon ½ thyme, garlic, squash,
butternut the in Stir .minutes 5 about fragrant, and soft until cook and mixture
shallot/leek chopped the add melted, has butter Once .heat low-medium
medium/ over place and saucepan stockpot/large a into butter the Put	.2
.pulses 10 to 8
about chop, evenly to High on pulse and bowl work the into leeks and shallot
the Put .base motor onto fit processor; food the into blade chopping the Insert	.1
Soup:
pepper black ground freshly pinch
salt kosher pinch
tablespoons into cut temperature, room
Kerrygold, or Plugra like butter, unsalted quality GOOD ounces	4
leaves sage fresh 4 to 3
crumbles bacon
tablespoons 2 about through, cooked and diced bacon slices	2
Butter: Sage Bacon
sodium low broth, chicken cups	5
sherry tablespoons	2
pepper black ground freshly teaspoon	¼
divided salt, kosher teaspoons	2
sprig thyme	1
smashed clove, garlic	1
cubes inch-2 into cut
seeded, and peeled pounds) 2½ (about squash butternut	1
butter unsalted tablespoon	1