Manual Cuisinart CSB-300 (page 34 of 93) (English)

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2. Stir ingredients together well and cook for an additional 5 minutes. Stir

in the sherry. Once the sherry has just about evaporated, add the broth

so that the squash is completely submerged. Increase the heat. When

the liquid comes to a boil, reduce the heat to a simmer, until squash is

very soft and tender, about 20 minutes.

3. Once tender, select Speed 5 and blend, using the blending shafts and

an up-and-down motion until smooth, about 1 to 1½ minutes.

4. Taste and adjust seasoning as desired. Add the remaining salt ½

teaspoon at a time, tasting with each addition until desired seasoning is

achieved.

5. To serve: Ladle soup into individual serving bowls and place a pat of

Bacon Sage Butter in each bowl.

Nutritional information per serving (about 1 cup):

Calories 268 (59% from fat) • carb. 22g • sugars 4g • pro. 5g • fat 18g • sat. fat 11g

• chol. 70mg • sod. 741mg • calc. 92mg • fiber 4g

Cauliflower Soup

Let this soup warm you up on a cold, winter afternoon. It is so easy to

prepare with the Cuisinart

Cordless Hand Blender.

Makes 6 cups

1 medium leek, cleaned well, white and light green parts only,

cut into 1-inch pieces

1 tablespoon olive oil

1 medium head cauliflower, about 2½ pounds, cut into florets

2 teaspoons kosher salt, divided

¼ teaspoon freshly ground black pepper

¼ teaspoon caraway seeds

4 cups vegetable broth

Dill, for garnish (optional)

1. Put the leek into the chopping cup. Select Speed 5 and process for

about 8 seconds to chop.

2. Put the olive oil in a medium stockpot over medium heat. Once warm,

add the leeks and gently sauté until soft and fragrant, about 5 minutes.

Be careful not to let the leeks pick up any color.

3. Add the cauliflower florets and 1 teaspoon of the salt, all the pepper

and caraway seeds. Stir together until coated and gently sauté for

an additional couple of minutes. Add the broth and an additional ½

teaspoon of the salt and increase heat. Allow liquid to come to a boil

and then reduce heat so that the liquid is just simmering.

4. Simmer for about 20 minutes, until the cauliflower is tender. Once

tender, select Speed 5 and blend, using the blending attachment, in an

up-and-down motion until smooth, about 1 to 2 minutes. If the soup

seems too thick, add additional broth or water until desired consistency

is achieved.

5. Taste and adjust seasoning as desired. Garnish with a sprig of fresh dill

when serving.

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Cuisinart CSB-300 Manual

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