KitchenAid KPFP850, KFP1642CA manual Winter Vegetable Soup

WINTER VEGETABLE SOUP

In large Dutch oven or stockpot over high heat, add broth, water, pork hocks, onion,

1 celery rib, garlic, bay leaves, 1⁄2 teaspoon thyme, and pepper. Bring to a boil. Reduce heat, cover, and simmer 1 1⁄2 hours.

Meanwhile, position multipurpose blade in work bowl. Add leeks. Pulse 5 to 6 times, about 1 second each time, or until chopped. Exchange multipurpose blade for 4 mm slicing disc. Add parsnips, carrots, and remaining 1 rib celery in batches, cutting to fit feed tube if necessary. Process to slice. In large saucepan or Dutch oven over medium heat, heat oil. Add vegetable mixture. Cook and stir 8 to 10 minutes, or until crisp-tender. Set aside.

Position chef’s bowl and 4 mm slicing disc in work bowl. Add squash, rutabaga, and turnips in batches, cutting to fit feed tube. Process to slice. Set aside

Exchange slicing disc for 4 mm shredding disc in work bowl. Add potatoes. Process to shred. Set aside.

Remove pork hocks from broth. Remove meat, cut into small pieces, and set aside. Strain broth; skim fat from broth, if desired.

Continued…

6cups chicken broth 11⁄2 cups water

2–21⁄2pounds smoked pork hocks

1medium onion, cut into quarters

2large ribs celery, cut into 21⁄2-inch pieces, divided

3cloves garlic, peeled and quartered

2 bay leaves

11⁄2 teaspoons thyme, divided

1⁄2 teaspoon black pepper

2medium leeks, white part only, cut into 1-inch pieces

4 parsnips, peeled

3 large carrots, peeled

1⁄4 cup olive oil

1small (about 1 lb.) butternut squash, peeled, seeded, and cut into quarters lengthwise

1medium (about 1 lb.) rutabaga, peeled and cut into 2-inch pieces

Continued…

FOOD PROCESSOR RECIPES

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