Cuisinart SBC-1000 SBC-1000 Manual - Page 21

Lentil Soup, Chicken Noodle Soup, Roasted Red Pepper Soup

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Lentil Soup A delicious version of a classic. .BLFTBCPVUDVQT 1 tablespoon olive oil 1 small onion, cut into ½-inch pieces 1 small carrot, cut into a ½-inch dice 2 garlic cloves 1 bay leaf ½ pound dried brown lentils 3 to 4 cups chicken or vegetable stock or broth (stock makes a more flavorful soup) ¾ teaspoon kosher salt ¼ teaspoon freshly ground black pepper  1VUUIFPMJWFPJMJOUPUIFCMFOEFSKBS4FUUJNFSGPSNJOVUFT BOEUFNQFSBUVSFPO.FEJVN0ODFUIFPJMJTIPU BEEUIF POJPO$PWFSUIFCMFOEFSKBSBOETUJS VTJOHBCPVURVJDL bursts to break up the onions. Add the carrot and garlic and TUJSUPDPNCJOF$POUJOVFUPTBVUÊ TUJSSJOHPDDBTJPOBMMZ VOUJM softened.  0ODFVOJUTIVUTPGG BEEUIFSFNBJOJOHJOHSFEJFOUT4FUUJNFS GPSNJOVUFTBOEUFNQFSBUVSFPO)JHI0ODFTPVQDPNFT UPBCPJM TFUUJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO .FEJVN  0ODFUIFUJNFIBTFYQJSFE UFTUUIFMFOUJMT*GGJSNBEENPSF UJNFPO.FEJVN4PNFWBSJFUJFTPGMFOUJMTXJMMOFFENPSF UJNFJODSFBTFCZUPNJOVUFJODSFNFOUT  3FNPWFBOEEJTDBSECBZMFBG5BTUFBOEBEKVTUTFBTPOJOHBT desired. Nutritional information per serving (1 cup): $BMPSJFT GSPNGBU tDBSCHtQSPHtGBUHtTBUGBUH tDIPMNHtTPENHtDBMDNHtGJCFSH Chicken Noodle Soup 8IPEPFTOUMPWFDIJDLFOTPVQ 5IJTFBTZWFSTJPO can be made any night of the week. .BLFTBCPVUDVQT 1 tablespoon unsalted butter 1 small onion, cut into ½-inch pieces 4 cups chicken broth, low sodium 2 medium carrots, cut into ¼-inch rounds 2 celery stalks, cut into ¼-inch dice ½ teaspoon kosher salt, plus more to taste ¼ teaspoon freshly ground black pepper 2 to 3 sprigs fresh thyme, leaves removed and stems discarded ¾ to 1 pound mixed chicken breasts and thighs, boneless and skinless, cut into ½-inch pieces ½ cup medium egg noodles 3 to 4 sprigs fresh parsley, leaves removed and chopped  1VUUIFCVUUFSJOUPUIFCMFOEFSKBS4FUUJNFSGPSNJOVUFTBOE UFNQFSBUVSFPO.FEJVN0ODFUIFCVUUFSCFHJOTUPNFMU BEE UIFPOJPO$PWFSUIFCMFOEFSKBSBOETUJS VTJOHBCPVU RVJDLCVSTUTUPCSFBLVQUIFPOJPO4BVUÊVOUJMTPGUFOFE  stirring occasionally.  "EEUIFCSPUI DBSSPUT DFMFSZ TBMU QFQQFSBOEUIZNFTUJSUP mix. Set timer for 15 minutes and temperature on High to CSJOHNJYUVSFUPBCPJM0ODFTPVQCPJMT TXJUDIUP.FEJVN GPSNJOVUFT TUJSSJOHHFOUMZPOPDDBTJPO  "GUFSNJOVUFT TMPXMZBOEDBSFGVMMZBEEUIFDIJDLFO through the lid opening.  "GUFSBOPUIFSNJOVUFTMBQTFT TMPXMZBEEFHHOPPEMFT through the lid opening.  0ODFUJNFFYQJSFTBEEUIFDIPQQFEQBSTMFZ5BTUFBOEBEKVTU seasoning as desired. Nutritional information per serving (1 cup): $BMPSJFT GSPNGBU tDBSCHtQSPHtGBUHtTBUGBUH tDIPMNHtTPENHtDBMDNHtGJCFSH Roasted Red Pepper Soup 5IJTTPVQJTEFMJDJPVTFJUIFSIPUPSDIJMMFEoZPVSDIPJDF .BLFTBCPVUDVQT ½ tablespoon olive oil 1 garlic clove 2 shallots, cut into ½-inch pieces 1 teaspoon fresh thyme leaves 4 roasted red bell peppers, seeded (may used jarred, or home made) and cut into 1-inch pieces 1 tablespoon sherry 2½ cups chicken broth, low sodium ½ teaspoon kosher or sea salt 1 to 2 pinches freshly ground black pepper ¼ teaspoon orange zest 1. Put the olive oil to the blender jar. Set timer for 15 minutes BOEUFNQFSBUVSFPO.FEJVN0ODFUIFPJMJTIPU BEEUIF HBSMJD TIBMMPUTBOEUIZNF$PWFSCMFOEFSKBSBOETUJS VTJOH RVJDLCVSTUTUPCSFBLVQ$POUJOVFTUJSSJOHPDDBTJPOBMMZBT NJYUVSFTBVUÊT 2. Put the roasted peppers and all of the remaining ingredients JOUPUIFCMFOEFSKBS4FUUJNFSGPSUPNJOVUFTBOEUFNQFSB UVSFPO)JHI0ODFNJYUVSFDPNFTUPBCPJM TFUUJNFSGPS NJOVUFTBOEUFNQFSBUVSFPO.FEJVN  0ODFUJNFFYQJSFT TUBSUCMFOEJOHPOTQFFEBOEHSBEVBMMZ SBJTJOHUPTQFFEGPSNJOVUF PSVOUJMDPNQMFUFMZTNPPUI  5BTUFBOEBEKVTUTFBTPOJOHBTEFTJSFE Nutritional information per serving (1 cup): $BMPSJFT GSPNGBU tDBSCHtQSPHtGBUHtTBUGBUH tDIPMNHtTPENHtDBMDNHtGJCFSH 12

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12
Lentil Soup
A delicious version of a classic.
1
tablespoon olive oil
1
small onion, cut into ½-inch pieces
1
small carrot, cut into a ½-inch dice
2
garlic cloves
1
bay leaf
½
pound dried brown lentils
3 to 4
cups chicken or vegetable stock or broth
(stock makes a more flavorful soup)
¾
teaspoon kosher salt
¼
teaspoon freshly ground black pepper
bursts to break up the onions. Add the carrot and garlic and
softened.
desired.
Nutritional information per serving (1 cup):
Chicken Noodle Soup
can be made any night of the week.
1
tablespoon unsalted butter
1
small onion, cut into ½-inch pieces
4
cups chicken broth, low sodium
2
medium carrots, cut into ¼-inch rounds
2
celery stalks, cut into ¼-inch dice
½
teaspoon kosher salt, plus more to taste
¼
teaspoon freshly ground black pepper
2 to 3
sprigs fresh thyme, leaves removed
and stems discarded
¾ to 1 pound mixed chicken breasts and thighs,
boneless and skinless, cut into ½-inch pieces
½
cup medium egg noodles
3 to 4
sprigs fresh parsley, leaves removed and chopped
stirring occasionally.
mix. Set timer for 15 minutes and temperature on High to
through the lid opening.
through the lid opening.
seasoning as desired.
Nutritional information per serving (1 cup):
Roasted Red Pepper Soup
½
tablespoon olive oil
1
garlic clove
2
shallots, cut into ½-inch pieces
1
teaspoon fresh thyme leaves
4
roasted red bell peppers, seeded
(may used jarred, or home made)
and cut into 1-inch pieces
1
tablespoon sherry
2½
cups chicken broth, low sodium
½
teaspoon kosher or sea salt
1 to 2
pinches freshly ground black pepper
¼
teaspoon orange zest
1. Put the olive oil to the blender jar. Set timer for 15 minutes
2. Put the roasted peppers and all of the remaining ingredients
Nutritional information per serving (1 cup):