Cuisinart SBC-1000 SBC-1000 Manual - Page 22

Soups

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Soups Parsnip and Apple Soup "TPPUIJOHTPVQXIFOJUJTDPMEPVUTJEF QBJSJUXJUI BUPBTUFEQBOJOJGPSBDPNQMFUFMVODIPSEJOOFS .BLFTBCPVUDVQT 1 tablespoon unsalted butter 1 small shallot, cut into ½-inch pieces 3 cups chicken broth, low sodium ½ teaspoon kosher salt 1 pound parsnips, thinly sliced 1 small apple, peeled, cored and cut into 1-inch pieces 1 small potato, peeled and cut into 1-inch pieces 1 teaspoon fresh thyme leaves  1VUUIFCVUUFSJOUPUIFCMFOEFSKBS TFUUJNFSGPSNJOVUFTBOE UFNQFSBUVSFPOPO.FEJVN0ODFUIFCVUUFSCFHJOTUPNFMU  add the shallot. Cover the blender jar and stir 2 to 3 times to CSFBLVQBOEUIFOMFUTBVUÊGPSBCPVUNJOVUFTPSVOUJM softened.  0ODFUIFTIBMMPUJTTPGU BEESFNBJOJOHJOHSFEJFOUT4FUUJNFS GPSNJOVUFTBOEUFNQFSBUVSFPO)JHI0ODFCSPUIDPNFTUP BCPJM BEEUIFSFNBJOJOHJOHSFEJFOUTBOETXJUDIUP.FEJVN GPSNJOVUFT TUJSSJOHPDDBTJPOBMMZ  8IFOVOJUTIVUTPGG CMFOEPOTQFFE HSBEVBMMZSBJTJOHUP TQFFE GPSNJOVUFTPSVOUJMDPNQMFUFMZTNPPUI  5BTUFBOEBEKVTUTFBTPOJOHBTEFTJSFE Nutritional information per serving (1 cup): $BMPSJFT GSPNGBU tDBSCHtQSPHtGBUHtTBUGBUH tDIPMNHtTPENHtDBMDNHtGJCFSH Chilled Borscht 5IFCFBVUJGVMSVCZDPMPSPGUIJTTPVQNBLFTBMPWFMZQSFTFOUBUJPO GPSFOUFSUBJOJOH(BSOJTIXJUIBEPMMPQPGDSÒNFGSBJDIFBOE DIPQQFEDIJWFT .BLFTBCPVUDVQT 1 tablespoon olive oil 1 small shallot, cut into ½-inch pieces 2 medium carrots, thinly sliced 2½ cups chicken broth, low sodium 1½ pounds beets, scrubbed well and peeled, cut into ½-inch pieces ½ teaspoon kosher salt pinch freshly ground black pepper 1 teaspoon fresh lemon juice  1VUUIFPMJWFPJMJOUPUIFCMFOEFSKBSTFUUJNFSGPSNJOVUFT BOEUFNQFSBUVSFPO.FEJVN0ODFIPUBEEUIFTIBMMPU $PWFSCMFOEFSKBSTUJSUPUJNFT BOEMFUTBVUÊGPSBCPVU TFDPOETUPTPGUFO"EEUIFDBSSPUT TUJSBGFXUJNFT BOEMFUTBVUÊGPSBCPVUUPNJOVUFT  0ODFUJNFFYQJSFT BEEUIFCSPUI4FUUJNFSGPSUPNJOVUFT BOEUFNQFSBUVSFPO)JHI0ODFCSPUIDPNFTUPBCPJM BEE UIFCFFUT TBMUBOEQFQQFS4XJUDIUP.FEJVNGPSNJOVUFT  0ODFUJNFFYQJSFT UFTUUIFCFFUT*GUIFZBSFOPUUFOEFS BEE NPSFUJNFBTOFFEFE8IFOUFOEFS BEEUIFMFNPOKVJDF Blend starting with speed 1 gradually rising to speed 3 until DPNQMFUFMZTNPPUIBOEIPNPHFOPVT BCPVUNJOVUFT  5BTUFBOEBEKVTUTFBTPOJOHBTEFTJSFE Nutritional information per serving (1 cup): $BMPSJFT GSPNGBU tDBSCHtQSPHtGBUHtTBUGBUH tDIPMNHtTPENHtDBMDNHtGJCFSH Carrot and Ginger Soup 5IFHJOHFSHJWFTUIJTTPPUIJOHTPVQBOJDFLJDL .BLFTBCPVUDVQT 1 tablespoon unsalted butter or olive oil 1 garlic clove 1 small onion (about 3 ounces), cut into ½-inch pieces ½ ounce ginger, cut into ½-inch pieces 1½ pounds carrots, cut into ½-inch pieces ¼ teaspoon ground cinnamon 1∕8 teaspoon ground allspice pinch freshly ground nutmeg 1 thyme sprig, leaves removed and stem discarded ½ teaspoon kosher salt 3 cups chicken broth, low sodium  1VUUIFCVUUFSJOUIFCMFOEFSKBSTFUUJNFSGPSNJOVUFTBOE UFNQFSBUVSFPO.FEJVN0ODFCVUUFSCFHJOTUPNFMUBEEUIF HBSMJD POJPOBOEHJOHFS$PWFSCMFOEFSKBSBOETUJSBCPVUUP RVJDLCVSTUTUPCSFBLVQ$POUJOVFUPTUJSPDDBTJPOBMMZ XIJMFTBVUÊJOH  "EEUIFDBSSPUT TQJDFT UIZNF TBMUBOECSPUI$PWFSBOETUJS a few times to combine ingredients. Set timer for 20 minutes BOEUFNQFSBUVSFPO)JHI0ODFNJYUVSFDPNFTUPBCPJM TFU UJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO.FEJVN4UJSPODF or twice while soup is simmering.  0ODFUJNFFYQJSFT UFTUUIFDBSSPUT*GUIFZBSFOPUGVMMZTPGU  BEEBEEJUJPOBMUJNFPO.FEJVN8IFODBSSPUTBSFGVMMZ DPPLFEUISPVHI UVSOVOJUPGG4UBSUJOHXJUITQFFEBOE HSBEVBMMZSBJTJOHUPTQFFE CMFOETPVQVOUJMDPNQMFUFMZ TNPPUI BCPVUNJOVUFT  5BTUFBOEBEKVTUTFBTPOJOHBTEFTJSFE Nutritional information per serving (1 cup): $BMPSJFT GSPNGBU tDBSCHtQSPHtGBUHtTBUGBUH tDIPMNHtTPENHtDBMDNHtGJCFSH 11

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11
Soups
Parsnip and Apple Soup
1
tablespoon unsalted butter
1
small shallot, cut into ½-inch pieces
3
cups chicken broth, low sodium
½
teaspoon kosher salt
1
pound parsnips, thinly sliced
1
small apple, peeled, cored and
cut into 1-inch pieces
1
small potato, peeled and cut into 1-inch pieces
1
teaspoon fresh thyme leaves
add the shallot. Cover the blender jar and stir 2 to 3 times to
softened.
Nutritional information per serving (1 cup):
Chilled Borscht
1
tablespoon olive oil
1
small shallot, cut into ½-inch pieces
2
medium carrots, thinly sliced
2½
cups chicken broth, low sodium
1½
pounds beets, scrubbed well and peeled,
cut into ½-inch pieces
½
teaspoon kosher salt
pinch freshly ground black pepper
1
teaspoon fresh lemon juice
Blend starting with speed 1 gradually rising to speed 3 until
Nutritional information per serving (1 cup):
Carrot and Ginger Soup
1
tablespoon unsalted butter or olive oil
1
garlic clove
1
small onion (about 3 ounces),
cut into ½-inch pieces
½
ounce ginger, cut into ½-inch pieces
1½
pounds carrots, cut into ½-inch pieces
¼
teaspoon ground cinnamon
1
∕
8
teaspoon ground allspice
pinch freshly ground nutmeg
1
thyme sprig, leaves removed and stem discarded
½
teaspoon kosher salt
3
cups chicken broth, low sodium
a few times to combine ingredients. Set timer for 20 minutes
or twice while soup is simmering.
Nutritional information per serving (1 cup):