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FOOD PROCESSOR RECIPES
6 cups chicken broth
1
1
⁄
2 cups water
pounds smoked pork hocks
1 medium onion, cut
into quarters
2 large ribs celery, cut into
2
1
⁄2-inch pieces, divided
3 cloves garlic, peeled
and quartered
2 bay leaves
1
1
⁄2 teaspoons thyme, divided
1
⁄
2 teaspoon black pepper
2 medium leeks, white part
only, cut into 1-inch pieces
4 parsnips, peeled
3 large carrots, peeled
1
⁄4 cup olive oil
1small (about 1 lb.) butternut
squash, peeled, seeded, and
cut into quarters lengthwise
1 medium (about 1 lb.)
rutabaga, peeled and cut into
2-inch pieces
Continued…
In large Dutch oven or stockpot over high heat, add broth, water, pork hocks, onion,
1 celery rib, garlic, bay leaves,
1
⁄2 teaspoon thyme, and pepper. Bring to a boil. Reduce heat,
cover, and simmer 1
1
⁄
2 hours.
Meanwhile, position multipurpose blade in work bowl. Add leeks. Pulse 5 to 6 times, about
1 second each time, or until chopped. Exchange multipurpose blade for 4 mm slicing disc.
Add parsnips, carrots, and remaining 1 rib celery in batches, cutting to fit feed tube if
necessary. Process to slice. In large saucepan or Dutch oven over medium heat, heat oil.
Add vegetable mixture. Cook and stir 8 to 10 minutes, or until crisp-tender. Set aside.
Position chef’s bowl and 4 mm slicing disc in work bowl. Add squash, rutabaga, and
turnips in batches, cutting to fit feed tube. Process to slice. Set aside
Exchange slicing disc for 4 mm shredding disc in work bowl. Add potatoes. Process to
shred. Set aside.
Remove pork hocks from broth. Remove meat, cut into small pieces, and set aside. Strain
broth; skim fat from broth, if desired.
Continued…
WINTER VEGETABLE SOUP
2–2
1
⁄2