Toastmaster 1132 - Page 17

16.
Blender Use and Care Guide
VEGETABLE CREAM SOUP
1
⁄
4
cup margarine
1 cup cauliflower, cut into
pieces
1 cup broccoli, cut into pieces
1
⁄
4
cup carrots, cut into pieces
1
⁄
4
cup onion, cut into pieces
1 cup cold milk
1
⁄
2
cup chicken broth
1 cup cream
Melt butter in pan and saute
vegetables until tender. Cool.
Place milk, broth and vegetable
mixture in blender. Cover and
stir on speed 1or 2 for 30-40
seconds or until smooth. Pour
mixture back into pan, stir in
cream and heat to simmer,
stirring occasionally.
Makes 3-4 servings.
CUCUMBER VICHYSSOISE
2 cups cucumber, cut into
pieces
1
⁄
2
cup onion, cut into pieces
2 cups chicken broth
1
⁄
2
tsp mustard
salt and pepper to taste
1 cup cold evaporated skim
milk
Place vegetables, broth and
seasonings in a pan. Cover and
simmer 5 minutes or until
tender. Cool. Place mixture into
blender. Cover and mix on
speed 5 or 6 for 30 seconds or
until smooth. Chill thoroughly.
When ready to serve, stir in
milk. Makes 3-4 servings.
STEWED TOMATO SOUP
1 cup water
2 beef bouillon cubes
1
1
⁄
2
cups V-8
®
juice
1 can (14 oz.) stewed tomatoes
Place ingredients into blender
in order listed. Cover and mix
on speed 5or 6 for 30 seconds.
Heat to a boil, stirring
occasionally. Makes 3-4 servings.
GARDEN TOMATO SOUP
2 tsp corn starch
1
⁄
2
cup yogurt
1 TBL lime juice
1
1
⁄
2
tsp sugar
1 green onion w/tops
3 medium tomatoes, quartered
salt and pepper to taste
Place ingredients into blender
in order listed. Cover and mix
on speed 5or 6 for 30-45
seconds, or until smooth.
Scrape sides if necessary. Heat
to a boil, stirring occasionally.
Makes 3-4 servings.
Soups