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21
ents, except sausage. Cover and cook over medi-
um heat for about 1 hour.
Freeze sausage until hard to the touch, but easily
pierced with tip of a sharp knife, about 30 minutes.
Drain and reserve soup liquid. Purée solids
with metal blade. Return purée to broth and stir
to combine. Use standard slicing disc to slice sau-
sage. Add sausage to soup and reheat gently over
medium-low heat until sausage is heated through,
stirring occasionally, about 20 minutes.
*Optional; omit salt if using salty sausage.
Split Pea Soup
A perfect family lunch or supper.
Yield: 6 cups
3
⁄4 pound split green peas
1 garlic clove, peeled
3
⁄4 large onion, quartered
1 pound smoked ham hocks
5
1
⁄4 cups water
2 medium carrots, peeled
1 large celery stalk
1 medium potato, peeled
Kosher salt
Freshly ground black pepper
Rinse peas and place in a large saucepot. Use
metal blade to chop garlic fine, about 10 seconds.
Add onion and pulse until coarsely chopped,
about 6 to 8 pulses. Transfer to saucepot with
peas. Add ham hocks and water. Bring to a boil
over medium-high heat. Reduce heat, cover and
simmer for 1 hour, stirring occasionally. Uncover
and simmer until hocks are tender, about 30 to 40
minutes. Stir occasionally and add more water if
necessary. Remove hocks and let them cool while
preparing vegetables.
Cut carrots into feed-tube lengths, then halve
lengthwise. Cut celery into feed-tube lengths, then
halve lengthwise. Cut potato in half crosswise,
then quarter halves lengthwise. Insert standard
slicing disc. Stand vegetables upright in feed tube
and slice with medium to firm pressure. Reserve.
Purée soup with metal blade until smooth, about
15 seconds. Return to saucepot. Remove meat
from hocks and pulse until coarsely chopped, 4 to
6 pulses. Add to pot with vegetables. Cover and
simmer over medium-low heat until tender, stirring
occasionally to prevent sticking. This will take
about 20 minutes. Season to taste.
MEATS AND FISH
Meatloaf
For a spicier meatloaf, add a few drops of
hot sauce and a teaspoon of
Worcestershire sauce.
Yield: 1½ pounds of meatloaf
1 small onion, quartered
1
⁄3 cup loosely packed parsley leaves
1½ slices day-old bread, broken into pieces
1½ pounds boneless chuck, cut into
1-inch pieces*
3 tablespoons milk*
1 teaspoon kosher salt
1
⁄8 teaspoon dried thyme
1 large egg
Preheat oven to 375°F. Put all ingredients except
egg in work bowl and pulse/chop 4 to 6 times.
Then process continuously until chopped fine. Add
egg and pulse 4 or 5 times or until desired con-
sistency is reached, watching carefully to avoid
over-processing. Pack mixture into loaf pan and
bake at 375°F until cooked through, about 40 to
50 minutes.
*You can vary these ingredients by using a mixture
of beef, veal and pork, or by replacing the milk
with tomato juice.
Meatball Variation: Instead of making a meatloaf,
shape mixture into balls of 2 tablespoons each,
arrange them in a single layer in baking dish and
bake at 375°F for about 25 minutes.
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