Cuisinart DLC-XP manual Yukon Gold Potato & Cheese Soup with Broccoli

smooth. (For a more “rustic” soup, process only two thirds of the soup and stir in the remaining “chunky” soup.) Transfer to a clean stockpot as soup is processed. Reheat over low heat as neces- sary. Stir in vinegar; season to taste. Serve hot with garnishes of sour cream, chopped green onions, chopped red and yellow bell peppers, chopped tomatoes, and chopped fresh cilantro or pars- ley. Black bean soup freezes well.

*For a non-vegetarian version, you may use chicken stock or ham broth. A smoked turkey leg or ham hock may be added for additional flavor. Remove before serving, allow to cool enough to handle, shred meat, discard bones, fat and skin, and return shredded meat to the soup.

Nutritional analysis per 1 cup serving:

Calories 168 (16% from fat) • carbo. 29g • pro. 8g • fat 3g •

sat. fat 0g • chol. 0mg • sod. 210mg • fiber 7g

YUKON GOLD POTATO & CHEESE SOUP WITH BROCCOLI

Yield: 20 cups

Preparation: 35 to 40 minutes

1cup loosely packed Italian parsley leaves

8ounces sharp cheddar cheese

2tablespoons cornstarch

3tablespoons unsalted butter

3 ribs celery (4 ounces), cut in 1-inch pieces

3carrots (8 ounces, peeled), cut in 1-inch pieces

1pound onions, peeled, cut in 1-inch pieces

1teaspoon thyme

1/4 cup all-purpose flour

3pounds Yukon gold potatoes, peeled and quartered lengthwise

8cups vegetable broth

2cups lowfat milk

4cups broccoli florets (about 12 ounces),

cut in bite-sized pieces 1-1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1-3 teaspoons Tabasco®, to taste

Insert metal blade. Pulse to chop parsley; remove and reserve. Insert shredding disc. Use medium pressure to shred cheese. Remove and toss with cornstarch; refrigerate until ready to use.

Insert the metal blade. Pulse to chop onions and celery, 10 times; remove and reserve. Pulse to chop the carrots, 15 times; remove and reserve. Insert the 6 mm slicing disc. Arrange potatoes upright in large feed tube; use medium pressure to slice.

In an 8 or 9 quart Cuisinart® stockpot, heat butter over medium heat. Add the vegetables and sauté until they begin to soften, about 5 minutes. Sprinkle with flour and cook, stirring constantly for 4 – 5 minutes; do not allow to brown. Whisk in vegetable broth and milk. Add the potatoes and bring to a boil. Reduce heat and simmer for about 20 minutes, until the potatoes are tender. While the potatoes are cooking, blanch (for 1 minute) or steam (for 2 – 3 minutes) the broccoli florets until crisp-tender. Plunge immediately into iced water to stop the cooking, then drain well.

Remove the soup from the heat and strain the solids from the liquid, reserving the cooking liquid. Return the liquid to the stockpot; keep warm over low heat. Place the solids in the work bowl and process 30 seconds. Scrape the work bowl. Process until fairly smooth and creamy, about 30 seconds longer. Return the puréed vegetables to hot liquid in the pot. Reheat over medium low heat. Add the reserved shredded cheese that has been tossed with the cornstarch, about 1/2 cup at a time, stirring until melted and smooth after each addition. Stir in the reserved broccoli florets; heat until broccoli is warmed through.

Season with salt, pepper, and Tabasco® to taste. Serve in warmed bowls and sprinkle with the chopped parsley.

Nutritional analysis per 1 cup serving:

Calories 151 (31% from fat) • carbo. 21g • pro. 6g • fat 5g •

sat. fat 0g • chol. 16mg • sod. 264mg • fiber 2g

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