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CREAM OF TOMATO SOUP
2 cups (500 ml) tomato juice
(approximately 8 medium tomatoes)
2 Tbsp. (30 ml) butter or margarine
1-1/2 tsp. (7 ml) sugar
1/2 tsp. (2 ml) salt
dash onion powder
dash celery salt
dash pepper
1/4 cup (50 ml) potato juice
2 cups (500 ml) milk
Process tomatoes through the Juice Extractor.
Measure 2 cups (500 ml) juice. Put juice, butter,
sugar, onion powder, salt and pepper into 2-quart
(2 liter) saucepan. Heat over medium heat.
Add potato juice to milk. Stir into tomatoes
and heat until slightly thickened.
Yield: 4-1/2 Cups (1 Liter)
STRAWBERRY ICE CREAM
2 cups (500 ml) strawberry juice
(approximately 1 quart or 1 liter fresh strawberries)
1/2 cup (125 ml) strawberry pulp
1/2 cup (125 ml) sugar
dash salt
4 eggs, beaten
2 cups (500 ml) whipping cream
Process strawberries through the Juice Extractor.
Measure 2 cups (500 ml) juice. Measure
1/2 cup (125 ml) pulp. Set aside. Heat juice,
sugar and salt in 2 quart (2 liter) saucepan,
stirring occasionally. Pour 1/2 cup (125 ml)
juice into bowl containing eggs and mix thoroughly.
Stir into juice slowly and continue heating over
medium heat. Stir constantly until thickened.
Remove from heat. Chill thoroughly. Beat whipping
cream into soft peaks. Fold cream and pulp into
custard mixture. Turn into ice cube trays or
13" x 9" x 2" (33 x 23 x 5 cm) pan. Freeze 3 - 4
hours or until solid. To serve, break into pieces.
Yield: 1 Quart (1 Liter)
STRAWBERRY COOLER
2 pints (1 liter) strawberries
Water to make 4 cups (1 liter) of juice
3 Tbsp. (45 ml) cornstarch
1/2 cup (125 ml) honey
1/2 lemon, thinly sliced
2 egg yolks
Process strawberries through the Juice
Extractor. Measure juice and add water to make
4 cups (1 liter). Mix 1/2 cup (125 ml) of juice
with cornstarch and mix well with remaining
juice. Pour into saucepan, add honey and lemon
slices and cook over medium heat until
thickened. Cool slightly, then add to egg yolks
gradually, stirring well while adding. Chill
thoroughly and serve as a first course or as
dessert soup. Garnish with sour cream or
unsweetened whipping cream.
Yield: 4 - 6 Servings
DELIGHTFUL VARIATION:
Add rhubarb juice instead of water
to strawberry juice and omit lemon slices.
More honey may be added if soup is too tart.