Winter Vegetable Soup - KitchenAid Pro Line KPFP850 User Manual

WINTER VEGETABLE SOUP

In large Dutch oven or stockpot over high heat, add broth, water, pork hocks, onion,
1 celery rib, garlic, bay leaves, 1 ⁄
2
cover, and simmer 1 1 ⁄ hours.
2
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.
teaspoon thyme, and pepper. Bring to a boil. Reduce heat,
6 cups chicken broth
1 1 ⁄
2–2 ⁄
1
1 medium onion, cut
2 large ribs celery, cut into
3 cloves garlic, peeled
2 bay leaves
1 1
1
2 medium leeks, white part
4 parsnips, peeled
Continued...
3 large carrots, peeled
1 ⁄
1 small (about 1 lb.) butternut
1 medium (about 1 lb.)
cups water
2
pounds smoked pork hocks
2
into quarters
2 1 ⁄ -inch pieces, divided
2
and quartered
⁄ teaspoons thyme, divided
2
⁄ teaspoon black pepper
2
only, cut into 1-inch pieces
cup olive oil
4
squash, peeled, seeded, and
cut into quarters lengthwise
rutabaga, peeled and cut into
2-inch pieces
Continued...
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