Cuisinart SBC-1000 SBC-1000 Manual - Page 20

Tomato Soup, Corn and Clam Chowder, Lightened Broccoli and Potato Soup

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Tomato Soup 5IJTSFDJQFJTTPFBTZoKVTUUISPXUIFJOHSFEJFOUTUPHFUIFS JOUIFCMFOEFSKBSBOEUVSOJUPO*UHJWFTZPVQMFOUZPGUJNF UPQSFQBSFUIFHSJMMFEDIFFTFUPBDDPNQBOZZPVSTPVQ .BLFTBCPVUDVQT 1¼ cups vegetable stock ½ small onion, cut into ½-inch pieces 1 small carrot, cut into ½-inch pieces 1 small celery stalk, cut into ½-inch pieces 1 teaspoon dried basil ½ teaspoon dried marjoram 1 tablespoon unbleached, all-purpose flour 1 can (28-ounce) whole plum tomatoes in purée 2 whole sun-dried tomatoes 1∕8 teaspoon baking soda ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper 1. Put all of the ingredients into the blender jar. Cover and stir to mix.  4FUUJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO)JHI0ODFUIF NJYUVSFDPNFTUPBCPJM TFUUJNFSGPSNJOVUFTBOE UFNQFSBUVSFPO.FEJVN  8IFOUJNFFYQJSFT CMFOEPOTQFFE HSBEVBMMZSBJTJOHUP TQFFE GPSNJOVUFT PSVOUJMDPNQMFUFMZTNPPUI  5BTUFBOEBEKVTUTFBTPOJOHBTEFTJSFE Nutritional information per serving (1 cup): $BMPSJFT GSPNGBU tDBSCHtQSPHtGBUHtTBUGBUH tDIPMNHtTPENHtDBMDNHtGJCFSH Corn and Clam Chowder .BLFUIJTDIPXEFSJOUIFTVNNFSUJNF XIFODPSOJTBCVOEBOU .BLFTBCPVUDVQT 1 tablespoon unsalted butter 1 small onion, cut into ½-inch pieces 1 large bell pepper, seeded and cut into ½-inch pieces 1½ cups whole milk ½ cup heavy cream 2 cans (6.5-ounce) chopped clams, juice and clams divided ½ pound potatoes, peeled and cut into ½-inch dice ½ teaspoon kosher or sea salt ¼ teaspoon freshly ground black pepper 3 to 4 sprigs fresh thyme, leaves removed and stems discarded 1∕8 teaspoon cayenne, or to taste 2 to 3 ears fresh corn, kernels cut and cobs discarded (about 2 cups kernels) 1 celery stalk, thinly sliced 2 scallions, white and green parts, thinly sliced 1. Put the butter in the blender jar. Set timer for 12 minutes and UFNQFSBUVSFPO.FEJVN0ODFUIFCVUUFSCFHJOTUPNFMU BEE the onion and pepper. Cover the blender jar and stir a few UJNFT VTJOHRVJDLCVSTUTUPNJY4BVUÊVOUJMTPGUFOFE TUJSSJOH occasionally.  0ODFTPGUFOFE BEEUIFNJML DSFBN DMBNKVJDF QPUBUPFT  TBMU QFQQFS UIZNFBOEDBZFOOF4FUUJNFSGPSNJOVUFT BOEUFNQFSBUVSFPO.FEJVNUPIFBUUISPVHI TUJSSJOH GSFRVFOUMZ  0ODFUIFUJNFFYQJSFT BEEUIFDPSOBOEDFMFSZBOETFUUJNFS for 3 minutes and temperature on High to bring soup to a CPJM0ODFUIFTPVQJTKVTUBUBCPJM TFUUJNFSGPSUP NJOVUFTBOEUFNQFSBUVSFPO.FEJVNUPTJNNFS$IFDLBGUFS NJOVUFT BOEPODFQPUBUPFTBSFUFOEFS BEEUIFTDBMMJPOT BOEDMBNT5VSOVOJUPGGBOEMFUTJUGPSUPNJOVUFTUPBMMPX clams to warm through.  5BTUFBOEBEKVTUTFBTPOJOHBTEFTJSFE   /PUF'PSBDIPXEFSXJUIBSJDIFSDPOTJTUFODZ JODSFBTFUIF amount of heavy cream and decrease the milk proportionately. Nutritional information per serving (1 cup): $BMPSJFT GSPNGBU tDBSCHtQSPHtGBUHtTBUGBUH tDIPMNHtTPENHtDBMDNHtGJCFSH Lightened Broccoli and Potato Soup 5IJTTPVQJTBEFMJDJPVTBOEIFBMUIZTVCTUJUVUF GPSPUIFSDSFBNTPVQT .BLFTBCPVUDVQT 2 cups vegetable broth 1 garlic clove ½ small onion, cut into ½-inch pieces 2 tablespoons sherry 1 teaspoon sea or kosher salt ½ teaspoon freshly ground black pepper 6 ounces red potatoes, peeled and cut into ½-inch pieces ¾ pound broccoli, cut into ½ to 1-inch pieces ½ teaspoon lemon zest 2 ounces Cheddar, shredded  1VUUIFCSPUI HBSMJD POJPO TIFSSZ TBMU QFQQFS QPUBUPFTBOE broccoli into the blender jar. Cover and set timer for 10 minutes and temperature on High.  0ODFUJNFFYQJSFT PSPODFUIFNJYUVSFDPNFTUPBCPJM TUJS to mix for about 15 seconds. Set timer for 30 minutes and UFNQFSBUVSFPO.FEJVN TUJSSJOHPDDBTJPOBMMZEVSJOHUIF cooking process.  0ODFUJNFFYQJSFT BEE[FTUBOE$IFEEBSBOECMFOEPO TQFFE HSBEVBMMZSBJTJOHUPTQFFEGPSNJOVUFT PSVOUJM completely smooth.  5BTUFBOEBEKVTUTFBTPOJOHBTEFTJSFE Nutritional information per serving (1 cup): $BMPSJFT GSPNGBU tDBSCHtQSPHtGBUHtTBUGBUH tDIPMNHtTPENHtDBMDNHtGJCFSH 13

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13
Tomato Soup
1¼
cups vegetable stock
½
small onion, cut into ½-inch pieces
1
small carrot, cut into ½-inch pieces
1
small celery stalk, cut into ½-inch pieces
1
teaspoon dried basil
½
teaspoon dried marjoram
1
tablespoon unbleached, all-purpose flour
1
can (28-ounce) whole plum tomatoes in purée
2
whole sun-dried tomatoes
1
∕
8
teaspoon baking soda
½
teaspoon kosher salt
½
teaspoon freshly ground black pepper
1. Put all of the ingredients into the blender jar. Cover and stir to
mix.
Nutritional information per serving (1 cup):
Corn and Clam Chowder
1
tablespoon unsalted butter
1
small onion, cut into ½-inch pieces
1
large bell pepper, seeded
and cut into ½-inch pieces
1½
cups whole milk
½
cup heavy cream
2
cans (6.5-ounce) chopped clams,
juice and clams divided
½
pound potatoes, peeled and cut into ½-inch dice
½
teaspoon kosher or sea salt
¼
teaspoon freshly ground black pepper
3 to 4
sprigs fresh thyme, leaves removed and
stems discarded
1
∕
8
teaspoon cayenne, or to taste
2 to 3
ears fresh corn, kernels cut and cobs
discarded (about 2 cups kernels)
1
celery stalk, thinly sliced
2
scallions, white and green parts, thinly sliced
1. Put the butter in the blender jar. Set timer for 12 minutes and
the onion and pepper. Cover the blender jar and stir a few
occasionally.
for 3 minutes and temperature on High to bring soup to a
clams to warm through.
amount of heavy cream and decrease the milk
proportionately.
Nutritional information per serving (1 cup):
Lightened Broccoli and Potato Soup
2
cups vegetable broth
1
garlic clove
½
small onion, cut into ½-inch pieces
2
tablespoons sherry
1
teaspoon sea or kosher salt
½
teaspoon freshly ground black pepper
6
ounces red potatoes, peeled
and cut into ½-inch pieces
¾
pound broccoli, cut into ½ to 1-inch pieces
½
teaspoon lemon zest
2
ounces Cheddar, shredded
broccoli into the blender jar. Cover and set timer for 10
minutes and temperature on High.
to mix for about 15 seconds. Set timer for 30 minutes and
cooking process.
completely smooth.
Nutritional information per serving (1 cup):