Manuals / Cuisinart / Kitchen Appliance / Blender

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

Models: DLC-2011C

1 54

Download 54 pages 6.23 Kb

Page 25

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 (200g) servings

Preparation: 30 - 35 minutes, plus chilling time.

2 cloves garlic, peeled

2medium onions (4 ounces [110g] each), peeled, cut into 1-inch (2.5cm) pieces

3red bell peppers (approximately 1-1/2 pounds [680g] total), seeded, trimmed and cut into 1-inch (2.5cm) pieces

3 ears fresh corn

1 tablespoon (15ml) extra virgin olive oil

1-1/2 teaspoons (7ml) thyme

4 tablespoons (60ml) white rice

4-1/2 cups (1.2L) low salt, nonfat chicken or vegetable stock

1teaspoon (5ml) kosher or sea salt 1/2 teaspoon (2ml) freshly ground pepper

112-ounce (340g) (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 (6L) 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

26

Image 25

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

Contents

Instruction Booklet Prep 11 Plus Food ProcessorDLC-2011C Series Recommended work bowl capacity for various foods REMOVING BLADE WHENIMPORTANT UNPACKING INSTRUCTIONS Problems and solutions TABLE OF CONTENTSChopping, puréeing, & mixing with metal blade . . . . . . . . . . . . PageCleaning IMPORTANT SAFEGUARDSSAVE THESE INSTRUCTIONS Getting ReadyPowerPrep Metal Dough Blade and Hub Chopping/Mixing Blade INTRODUCTION4 mm Slicing Disc Medium Shredding Disc Pusher Assembly 11-cup 2.7L Work Bowl Shaft not shown Housing Base Cord WrapTHE MACHINE INCLUDES ASSEMBLY INSTRUCTIONSBlade Operation Disc OperationOPERATING INSTRUCTIONS THE MACHINE FUNCTIONSPULSE ON ContinuousTo chop raw fruits and vegetables TECHNIQUES FOR CHOPPING AND PURÉEING WITH THE METAL BLADETo purée fruits and cooked vegetables To dislodge foodTo purée meat, poultry , fish and seafood To chop meat, poultry, fish and seafoodTo chop nuts To make peanut butter and other nut buttersTo whip cream To beat egg whitesTo make crumbs and crumb crusts To make pastryPREPARING FOOD FOR SLICING AND SHREDDING For disc assembly instructions, refer to Assembly InstructionsTo make cake mix Round fruits and vegetablesREMOVING PRACTICING SLICING AND SHREDDINGTECHNIQUES FOR SLICING AND SHREDDING SLICED OR SHREDDED FOODSLICING AND SHREDDING CHEESE SLICING MEAT AND POULTRYCooked meat and poultry Uncooked meat and poultryMachine capacity Using the right bladeMeasuring the flour Proofing the yeastKneading sweet dough Kneading bread doughRising Shaping, finishing and bakingDough doesn’t clean inside of work bowl PROBLEMS AND SOLUTIONS WITH TYPICAL SWEET DOUGHSDough feels tough after kneading Soft dough or liquid leaks onto base of food processorCLEANING AND STORAGE FOR YOUR SAFETYMetal dough blade rises in work bowl Motor stopsTEN YEAR FULL WARRANTY ON MOTOR TECHNICAL DATA156 Parkshore Drive Brampton, ON L6T 5M1 Desserts Appetizers Soups Breads Entrées Pizzas Sauces and Dressings SidesRecipe T able of Contents Fresh Tomato and Corn Salsa AppetizersRoasted Garlic and Red Pepper Spread Spinach, Feta & Artichoke Stuffed Mushrooms Butternut Squash Bisque with Roasted Cremini Mushrooms SoupsChilled Roasted Red Bell Pepper & Corn Soup Gazpacho Cranberry - Orange Bread Quick BreadsLowfat Banana Nut Bread Challah Braid Yeast BreadsCheese Bread Classic Cuisinart White Bread Pizza Dough Adapted from Charles van Over Olive and Rosemary Country Loaf5 ounces 140g whole wheat flour 1 cup 250ml 1 ounce 30g rye flour 1/4 cup 50ml 2 teaspoons 10ml fine sea saltounces 340g unbleached flour Simple Wheat Starterounces 56g whole wheat flour 1/4 teaspoon 1ml instant yeast2 ounces 56g whole wheat flour 1/2 cup 125ml Multi-Grain Sandwich Loaf1 ounce 28g rye flour 1/4 cup 50ml 1 ounce 28g graham flour 1/4 cup 50mlEast-West Chicken and Vegetable Stir-Fry with Pasta EntréesShrimp & Ginger Stuffed Sole Pesto, Cheese & Fresh Tomato Pizza PizzasPizza Margherita Simple Tomato Sauce Sauces & DressingsCreamy Chevre & Peppercorn Dressing Herbed Balsamic Vinaigrette teaspoons 12ml dry mustard Basic Mayonnaisetablespoons 30ml extra virgin Tzatziki Sauce Asian Slaw with Peanut Dressing SidesRoasted Garlic and Parmesan Twice Baked Potatoes Savoury Sweet Potatoes with Onions & Currants Hazelnut Butter Cookies Desserts1-1/3 cups 333ml less 1 tablespoon 15ml all-purpose unbleached flour Double Chocolate Chunk CookiesBasic Cheesecake Carrot Cake Basic Flaky Pastry Dough Deep-Dish Pear and Apple Pie cookware, and Savor the Good LifeTM