Use and Care Manual

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mixed. Add to mixing bowl with remaining
tomato juice and stir.
Insert slicing disc. Stand cucumber pieces
upright in feed tube and slice, using light
pressure. Add to mixing bowl with remaining
ingredients and stir to combine. Cover and
chill before serving.
Nutritional information per serving:
Calories 25 (6% from fat) • carb. 6g • pro. 1g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 302mg
• calc. 20mg • fiber 1g
LEEK AND POTATO SOUP/
VICHYSSOISE
Louis Diat, longtime chef at the New York Ritz Hotel,
transformed the everyday Leek and Potato Soup into
a cold soup suitable for parties.
Makes 6 cups Leek* and Potato Soup
or 8 cups Vichyssoise
4 medium leeks*, white part only,
cleaned and cut to fit feed tube
1 medium onion, halved
2 tablespoons unsalted butter
4 medium, all-purpose potatoes,
peeled, cut in half crosswise then
quartered lengthwise
3 cups chicken stock
2 cups water
Kosher salt
Freshly ground black pepper
Chopped chives, for garnish
For Vichyssoise:
2 cups whole milk
½ cup heavy cream
Insert slicing disc. Slice leeks and onion using
light pressure. Melt butter in large saucepan.
Add leeks and onion and sauté, stirring often,
until soft, but not brown, about 10 minutes.
Slice potatoes, using medium pressure. Add
potatoes, stock and water to saucepan. Bring
to boil, reduce heat, cover and simmer gently,
stirring occasionally, until vegetables are very
tender, about 25 minutes. Adjust seasoning
and serve hot as Leek and Potato Soup or
proceed as follows for cold Vichyssoise.
Strain liquid into large saucepan and set
aside. Use metal blade to purée vegetables,
stopping once to scrape bowl. Whisk purée
into reserved liquid, add milk and bring
to a boil over moderate heat, stirring con
-
stantly. Remove from the heat and stir in
cream. Season to taste with salt and pepper.
Refrigerate until thoroughly chilled. Taste again
for seasoning and sprinkle with
chopped chives.
Nutritional information per serving:
Calories 105 (45% from fat) • carb. 12g • pro. 3g
• fat 5g • sat. fat 3g • chol. 18mg • sod. 267mg
• calc. 64mg • fiber 1g
CREAMY ROASTED
RED PEPPER SOUP
Makes 8 servings
1 medium leek, trimmed, cleaned and
cut to fit feed tube
1 medium carrot, peeled and cut to fit
feed tube
1 celery stalk, leaves included, cut to
fit feed tube
1 pound Yukon gold potatoes, peeled
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
3 cups chicken or vegetable stock
2 cups water
4 roasted red bell peppers
1 garlic clove
½ teaspoon kosher salt
1
⁄4 teaspoon freshly ground
black pepper
½ cup fat-free half-and-half
1⁄4 teaspoon hot sauce or more to taste
Insert slicing disc. Slice leek, carrot and celery
using medium pressure; remove from work
bowl and reserve. Slice potatoes, using medi-
um pressure.
Heat butter and olive oil in a 3
3
⁄4-quart sauce-
pan over medium heat. Add leek, carrot
and celery and cook until softened, but not
browned, about 8–10 minutes. Add stock,
water and potato slices; bring to a boil.
Reduce heat to medium low and add roasted
peppers, garlic, salt and pepper. Cover loosely
and simmer for 20 to 25 minutes, until pota
-
toes are tender. Turn off heat. Strain soup.
Return the cooking liquid to the saucepan.
Insert metal blade. Put the cooked
vegetables in the work bowl with 1 cup of the
cooking liquid. Pulse to chop, about 10 times.
Process continuously to purée the vegetables
until they are smooth, about 2 minutes,
stopping once or twice to scrape the work
bowl. Stir the puréed vegetables into the
reserved cooking liquid in the saucepan. Place
over medium heat and bring to a simmer.
Reduce heat to low and stir in half-and-half
and hot sauce to taste.
Nutritional information per serving:
Calories 104 (30% from fat) • carb. 15g • pro. 3g
• fat 3g • sat. fat 1g • chol. 5mg • sod. 315mg
• calc. 21mg • fiber 2g