Loading ...
Loading ...
Loading ...
51
SOUPS
4 OUNCES CHEDDAR
2 GARLIC CLOVES
1 SMALL ONION, CUT INTO
1-INCH PIECES
2 TABLESPOONS EXTRA VIRGIN
OLIVE OIL
1½ TEASPOONS KOSHER SALT,
DIVIDED
½ TEASPOON FRESHLY GROUND
BLACK PEPPER, DIVIDED
1 POUND PEELED POTATOES,
RESERVED IN COLD WATER
2 POUNDS BROCCOLI, STEMS PEELED
AND FLORETS SEPARATED
2 TABLESPOONS SHERRY
1 QUART VEGETABLE STOCK
¾ TEASPOON GRATED LEMON
ZEST
Makes about 10 cups
Approximate preparation time: 25 to 30 minutes
Insert the reversible shredding disc assembly on the medium
shredding side into the large work bowl of the Cuisinart
®
Food
Processor and shred the Cheddar. Transfer to a separate bowl;
reserve.
Insert the large metal chopping blade. With the machine
running, drop the garlic cloves through the small feed tube to
fi nely chop. Add the onion to the work bowl and pulse to chop,
about 10 pulses.
Heat the olive oil in a large saucepan over low heat. Add the
garlic and onion, with a pinch each of salt and pepper. Sauté
until softened, about 8 to 10 minutes.
While vegetables are cooking, insert the slicing disc adjusted
to 4mm into the large work bowl. Slice the potatoes and the
broccoli stems.
Increase the heat to medium and add the potatoes, broccoli
stems and a pinch each of the salt and pepper; sauté 2 to 3
minutes, and then add the sherry. Let the sherry cook down
until almost evaporated. Add the broth and bring to a boil.
Reduce heat to medium low, and stir in the fl orets, lemon zest,
½ cup of Cheddar, and the remaining salt and pepper. Simmer
until vegetables are tender.
Strain the soup, reserving the liquid. Place the solids into the
large work bowl with the large metal chopping blade and
purée until completely smooth, about 1 minute.
With the machine running, add reserved liquid through the
feed tube until desired consistency is achieved. Add remaining
Cheddar.
Taste an d ad just sea soni ng a ccordingly.
Note: This soup is very thick, so add more stock if a thinner
consistency is desired.
Nutritional information per serving (1 cup):
Calories 140 (39% from fat)
|
carb. 17g
|
pro. 5g
|
fat 7g
sat. fat 2g
|
chol. 5mg
|
sod. 680mg
|
calc. 71mg
|
fi ber 4g
This soup is a delicious substitute for other cream soups.
LIGHTENED BROCCOLI AND POTATO SOUP
Loading ...
Loading ...
Loading ...