KitchenAid KFP600 Instruction Manual - Page 46

ķ౞ĸ ሑሑWሑINሑTሑERሑሑROሑOሑTሑSሑOUᇺPሑWሑIሑTHሑሑPOሑTሑAሑ TOሑEሑSሑ 1/4 cup fresh parsley leaves 3 tablespoons olive oil 1 large leek, white part only, cut in 1-inch pieces 3 parsnips, cut in 21/2-inch pieces 2 large carrots, cut in 21/2-inch pieces 1 rib celery, cut in 21/2-inch pieces 1 turnip 2 potatoes 1/2 teaspoon ground allspice 1 cup water 4 cups reduced-sodium chicken broth Position mini bowl and mini blade in work bowl. With processor running, add parsley through feed tube. Process until finely chopped, about 10 seconds. Set aside. Heat oil in large saucepan or Dutch oven over low heat. Exchange mini bowl and mini blade for multipurpose blade. Add leek to work bowl. Pulse 5 times, about 1 second each time, until coarsely chopped. Remove to saucepan. Exchange multipurpose blade for reversible slicing/shredding disc to slice. Add parsnips, carrots, and celery. Add turnip, cut to fit feed tube if necessary. Process to slice. Remove to saucepan. Increase heat to medium. Cook and stir for 4 to 6 minutes, until crisp-tender. Exchange reversible slicing/shredding disc for 4 mm shredding disc. Add potatoes, cut to fit feed tube, if necessary. Process to shred. Add to saucepan with allspice, water, and broth. Heat to boiling. Reduce heat to medium-low. Cover. Cook for 25 to 30 minutes, until vegetables are tender. Add 2 cups cooked vegetables to work bowl. Process until pureed, about 10 seconds. Add back to soup with parsley. Yield: 7 cups (7 1-cup servings). Per serving: About 158 cal, 4 g pro, 23 g car, 7 g fat, 0 mg chol, 205 mg sod. 46