Cuisinart DLC-10S DLC-10S Manual - Page 36

30 Lentil Soup This hearty winter soup is a meal on its own, accompanied by crusty bread and a salad. Split Pea Soup A perfect family lunch or supper. 8 1/2 1/2 1/2 1/2 2 2-1/2 2-1/2 2 1/2 1/2 1/8 1/2 INGREDIENTS ounces lentils large garlic clove, peeled small onion, peeled and halved medium celery rib, in 1-inch pieces medium carrot, in 1-inch pieces medium tomatoes, quartered cups beef broth cups water teaspoons white-wine vinegar teaspoon paprika teaspoon salt* teaspoon freshly ground pepper Pinch dried thyme pound Polish kietbasa or other smoked 6 cups yield Wash lentils under cold running water, drain them and place them in a large saucepot. Use metal blade to pulse/chop garlic, onions, celery and carrots until finely chopped. Put in pot with lentils. Chop tomato into fine pieces. Add to pot with all remaining ingredients except sausage. Cover pot and cook for about 1 hour. Freeze sausage until hard to the touch but easily pierced with tip of sharp knife, about 30 minutes. 1/2 1/2 1/2 3/4 3-1/2 1 1/2 1/2 INGREDIENTS pound split green peas large onion, quartered large garlic clove pound smoked ham hocks cups water medium carrot large celery rib medium potato Salt and pepper 4 cups yield Rinse peas and place in large pot. Peel onion and garlic. Use metal blade to chop garlic line, about 10 seconds. Add onion and pulse until coarsely chopped, about 6 to 8 pulses. Add to pot with ham hocks and water. Bring to a boil and 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 it necessary. Remove hocks and let them cool while preparing vegetables. Peel carrot, cut in feed-lube lengths, then halve lengthwise. Cut celery in feed-tube lengths then halve lengthwise. Peel potato, halve crosswise then quarter halves lengthwise. Insert slicing disc. Stand vegetables upright in feed tube and slice with medium to firm pressure. Reserve. Drain and reserve soup liquid and puree solids with metal blade. Return puree to broth and stir to combine. Use slicing disc to slice sausage. Add sausage to soup and reheat gently until sausage is warm, stirring occasionally, about 20 minutes. 'Omit salt if using salty sausage. Puree soup with metal blade until smooth, about 15 seconds. Return to pot. Remove meat from hocks and pulse until coarsely chopped, 4 to 6 pulses. Add to pot with vegetables. Cover and simmer until tender, stirring occasionally to prevent sticking. This will take about 20 minutes. Season to taste.