Cuisinart DLC-2007NC manual Soups, Vegetarian Potato and Split Pea Soup

Soups

Vegetarian Potato and Split Pea Soup

Hearty enough to serve for supper, this soup has only 3 fat grams per serving!

Makes six 6-ounce (170 g) servings

1small carrot, peeled, cut to fit feed tube vertically

1small celery rib, peeled, cut to fit feed tube vertically

1 small onion, peeled, cut in half

1-1/2 tablespoons (25 ml) unsalted butter

1 small garlic clove, peeled

2-1/3 cups (583 ml) water

1-1/2 cups (375 ml) reduced fat, low- sodium vegetable broth

1 small potato (about 5 ounces [142 g])

1/2 pound (227 g) split green peas, rinsed and sorted

1/4 teaspoon (1 ml) ground black pepper

Insert the 4 mm slicing disc. Slice the carrot, celery, and onion using medium pressure; reserve.

Melt butter in a 3-3/4 - quart (3.5 L) saucepan over medium heat. Add carrot, celery, onion and garlic. Cook until soft, about 10 to 15 minutes. Add water and broth; cover and bring to a boil over medium-high heat. Peel potato and cut into 1-inch (2.5 cm) pieces. Add potato and split peas to saucepan. Reduce heat to low and simmer, partially covered, until peas and potatoes are tender, about 30 minutes. Remove from heat and cool for 10 minutes. Drain liquid from vegetables, being sure to reserve liquid in a large saucepan.

Insert metal blade. Process half of vegetables until smooth, about 15 to 20 seconds. Return to saucepan with liquid and repeat with remaining vegetables. Rewarm over low heat. Season with pepper.

Preparation: 20 minutes, plus 45 minutes to cook and finish

Nutritional analysis per serving:

Calories 178 (16% from fat) • carb. 30g • pro. 9g • fat 3g

sat. fat 2g • chol. 8mg • sod.412mg • fiber 6g

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