Cuisinart DLC-2007 Operations Instructions download pdf (Page 24)

Soups

1 small carrot, peeled, cut to fit feed

tube vertically

1 small celery rib, peeled, cut to fit feed

tube vertically

1 small onion, peeled, cut in half

1-1/2 tablespoons unsalted butter

1 small garlic clove, peeled

2-1/3 cups water

1-1/2 cups reduced fat, low-sodium

vegetable broth

1 small potato (about 5 ounces)

1/2 pound split green peas, rinsed and

sorted

1/4 teaspoon ground black pepper

Nutritional analysis per serving:

Calories 178 (16% from fat) • carb. 30g • pro. 9g • fat 3g

sat. fat 2g • chol. 8mg • sod. 412mg • fiber 6g

Insert the 4 mm slicing disc. Slice the carrot, celery, and onion using medium pressure;

reserve.

Melt butter in a 3-3/4 - quart saucepan over medium heat. Add carrot, celery, onion and garlic.

Cook until soft, about 10 to 15 minutes. Add water and broth; cover and bring to a boil over

medium-high heat. Peel potato and cut into 1-inch pieces. Add potato and split peas to

saucepan. Reduce heat to low and simmer, partially covered, until peas and potatoes are ten-

der, about 30 minutes. Remove from heat and cool for 10 minutes. Drain liquid from vegeta-

bles, being sure to reserve liquid in a large saucepan.

Insert metal blade. Process half of vegetables until smooth, about 15 to 20 seconds. Return to

saucepan with liquid and repeat with remaining vegetables. Rewarm over low heat. Season

with pepper.

Preparation: 20 minutes, plus 45 minutes to cook and finish

Vegetarian Potato and Split Pea Soup

Hearty enough to serve for supper, this soup has only 3 fat grams per serving!

Makes six 6-ounce servings

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Cuisinart DLC-2007 Operations Instructions Page 24