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RECIPES
Cream of Asparagus Soup
1 cup asparagus heads
1 clove garlic
2 tbsp chopped onions
½ cup chicken or vegetable stock
3 tbsp milk (or cream)
Salt and pepper to taste
Add asparagus, garlic, onion and chicken stock to a microwavable bowl and heat
until asparagus is soft. Combine all ingredients in the tall blending cup (1). Do not
exceed the MAX ll line. Align cup tabs with base, press down and twist to begin
blending. If necessary, remove cup and shake ingredients in cup to re-distribute.
Turn cup counterclockwiseto stop when desired consistency is reached.
Cream of Spinach Soup
1 tsp butter
½ cup onion (chopped)
¾ cup chopped spinach, frozen (thawed to room temperature)
¼ tsp salt
¼ tsp black pepper
1 cup chicken broth
½ cup half-and-half
In a saucepan, sauté onion in butter. Reduce heat to medium and add spinach
until evenly cooked. Add salt, pepper and chicken broth. Bring to boil stirring
frequently. Reduce heat and simmer 5 minutes. Place in refrigerator and allow to
cool. Before serving, add cooled mixture to tall blending cup (1). Do not exceed
the MAX ll line. Align cup tabs with base, press down and twist to begin blending.
If necessary, remove cup and shake ingredients in cup to re-distribute. Turn cup
counterclockwise to stop when desired consistency is reached. Return soup to
saucepan and add half-and-half. Heat on low to medium heat, stirring until mixture
is evenly heated for serving.
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