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1 tablespoon unsalted butter
1 butternut squash (about 2½ pounds) peeled and seeded,
cut into 2-inch cubes
1 garlic clove, smashed
1 thyme sprig
2 teaspoons kosher salt, divided
¼ teaspoon freshly ground black pepper
2 tablespoons sherry
5 cups chicken broth, low sodium
Bacon Sage Butter:
2 slices bacon diced and cooked through, about 2 tablespoons
bacon crumbles
3 to 4 fresh sage leaves
4 ounces GOOD quality unsalted butter, like Plugra or Kerrygold,
room temperature, cut into tablespoons
pinch kosher salt
pinch freshly ground black pepper
Soup:
1. Insert the chopping blade into the food processor; fit onto motor base. Put the
shallot and leeks into the work bowl and pulse on High to evenly chop, about
8 to 10 pulses.
2. Put the butter into a stockpot/large saucepan and place over medium/
medium-low heat. Once butter has melted, add the chopped shallot/leek
mixture and cook until soft and fragrant, about 5 minutes. Stir in the butternut
squash, garlic, thyme, ½ teaspoon salt and pepper. Stir ingredients together
and cook for an additional 5 minutes. Stir in the sherry. Once the sherry
has just about evaporated, add the broth so that the butternut squash is
completely submerged. Raise the heat. Once the liquid comes to a boil,
reduce the heat to a simmer, cooking until squash is very soft and tender,
about 25 to 30 minutes. While soup is simmering, make the butter.
3. Strain the soup, reserving the liquid and discarding the thyme sprig. Put half
of the liquid and half of the soup solids into the blender jar. Run on Low for
about 10 seconds and then switch to High to blend completely. Pour soup into
a clean pot. Repeat with remaining ingredients, holding back liquid to reach
desired consistency. The soup will need to be seasoned at this point. Add ½
teaspoon of remaining salt at a time, tasting with each addition until desired
seasoning is achieved.
4. To serve: Ladle soup into individual serving bowls and place a pat of butter in
each bowl.
Bacon Sage Butter:
1. Insert the chopping blade into the food processor; fit onto motor base. Put the
bacon and sage leaves into the work bowl and pulse on High until evenly and
finely chopped. Add the butter and pinch each of salt and pepper and process
until combined, scraping down sides as necessary.
2. Wrap butter in plastic wrap (twist both ends of the plastic so that butter will
form a log shape). Refrigerate until serving (butter should be very cold and firm
for serving).
Nutritional information per serving (1 cup with 1 teaspoon butter):
Calories 157 (31% from fat) • carb. 23g • pro. 3g • fat 6g • sat. fat 4g
• chol. 15mg • sod. 1319mg • calc. 142mg • fiber 3g
Bacon Sage Butter
Nutritional information per serving (1 teaspoon):
Calories 37 (98% from fat) • carb. 0g • pro. 0g • fat 4g • sat. fat 3g
• chol. 12mg • sod. 12mg • calc. 1mg • fiber 0g
Carrot and Ginger Soup
A great soup for any time of the year.
Makes about 4½ cups
1 small onion (about 3 ounces)
2 tablespoons unsalted butter or olive oil
½ ounce ginger, peeled
1 garlic clove
1 pound carrots, peeled and cut to fit vertically into the feed tube
¼ teaspoon ground cinnamon
¹∕
8
teaspoon allspice
pinch freshly ground nutmeg
1 thyme sprig
½ teaspoon kosher salt
4 cups chicken broth, low sodium
1. Insert the chopping blade into the food processor; fit onto motor base. Put the
onion into the work bowl and pulse on High to roughly chop, about 8 to 10
pulses.
2. Put the butter or oil into a 6-quart saucepan set over medium heat. Once
heated, stir in the chopped onion and allow to heat through. While onion is
cooking, chop ginger and garlic together in the food processor by running on
High. Add ingredients to the saucepan with the onion.
- INSTRUCTION 1
- IMPORTANT SAFEGUARDS 2
- SAVE THESE INSTRUCTIONS 3
- FOR HOUSEHOLD USE ONLY 3
- TABLE OF CONTENTS 4
- BLENDER 4
- FEATURES AND BENEFITS 4
- BLENDER ASSEMBLY 5
- OPERATION 6
- CLEANING AND MAINTENANCE 7
- DOs and DON’Ts WHEN 7
- USING THE BLENDER 7
- FOOD PROCESSOR FEATURES 8
- FOOD PROCESSOR ASSEMBLY 9
- ADDING FOOD WHILE PROCESSING 10
- SLICING AND SHREDDING TIPS 10
- WARRANTY 11
- LIMITED THREE-YEAR WARRANTY 11
- B IB-9596C 12
- Coconut Custards 14
- Dairy-free Chocolate Mousse 14
- Pumpkin Bread Pudding 15
- Crab Cakes 15
- Roasted Garlic Hummus 16
- Mango Salsa 16
- Hollandaise Sauce 17
- Basic Vinaigrette 17
- Ancho Chile Sauce 18
- Marinara Sauce 18
- Parsnip and Apple Soup 19
- Roasted Red Pepper Soup 19
- Carrot and Ginger Soup 20
- Frittata Primavera 21
- Apple Walnut Waffles 22
- Crêpe Batter 22
- Piña Colada 23
- Frozen Rum Punch 23
- Frozen Mudslide 23
- Ricotta Pancakes 23
- Super Protein Smoothie 24
- Green Smoothie 24
- Café au Lait “Shake” 24
- Banana “Shake” 24
- Fresh Fruit Smoothie 25
- Immune Support Smoothie 25
- Vitamin C Smoothie 25
- Berry Cherry Smoothie 25
- QUICK REFERENCE GUIDES 27
- SmartPower Duet 28
- BOND FUND Descriptio 29
Verwandte Produkte und Handbücher für Küchenmaschinen Cuisinart SA
Caffitaly System S06HS manuales
Manuales del propietario y guías del usuario para Cafeteras Caffitaly System S06HS.
Ofrecemos 1 manuales en pdf Caffitaly System S06HS para descargar gratis por tipos de documentos: Manual de servicio
Caffitaly system S06HS Manual de servicio (72 paginas)
Marca: Caffitaly-system | Categoria: Coffee makers | Tamaño: 2.96 MB |
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