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Soups
VEGETABLE SOUP
1/2 cup (125 mL) cooked vegetables
1 tablespoon (15 mL) soft butter
1 tablespoon (15 mL) flour
1/4 teaspoon (1 mL) salt
1 cup (250 mL) milk
Put all ingredients into blender container. Cover and process at ON until smooth.
Pour into small saucepan and heat over medium heat until hot.
YIELD: 1 S
ERVING
CREAM OF BROCCOLI SOUP
1 cup (250 mL) water
1 package (10 ounces or 280 g) frozen chopped broccoli
2 cups (500 mL) milk
2 cups (500 mL) processed cheese, cubed
2 chicken bouillon cubes
1/2 cup (125 mL) all-purpose flour
1 cup (250 mL) half and half
croutons for garnish
In large saucepan, cook broccoli in 1 cup (250 mL) water. (Do not drain.)
Put milk, cheese cubes, bouillon and flour into blender container. Cover and
process at ON. Add cheese mixture to broccoli. Add the half and half. Cook,
stirring frequently, over medium heat until hot and until mixture thickens.
Serve garnished with croutons. Y
IELD
: 4-6 S
ERVINGS
CREAM OF TOMATO SOUP
1 cup (250 mL) milk
2-1/2 cups (625 mL) tomatoes
2 tablespoons (30 mL) all-purpose flour
2 tablespoons (30 mL) butter, softened
1 tablespoon (15 mL) sugar
1 thin slice onion
1 teaspoon (5 mL) salt
dash pepper
dash garlic salt
Heat milk in a small saucepan. Put remaining ingredients into blender container.
Cover and process at PULSE until smooth. Increase speed to ON, remove feeder
cap and slowly pour the hot milk into the mixture while processing. Reheat over
low heat and serve immediately.
YIELD: 4 SERVINGS
GAZPACHO
1 can (10-3/4 ounces or 305 g) tomato juice
1/4 cup (50 mL) beef broth
2 medium tomatoes, cut in 1-inch (2.5 cm) cubes
1 small onion, quartered
1/2 medium green pepper, seeded, cut in 1-inch (2.5 cm) cubes
1/2 small cucumber, cut in 1-inch (2.5 cm) cubes
1/2 teaspoon (2 mL) salt
1/2 teaspoon (2 mL) garlic powder
chopped parsley
herb croutons
Put first eight ingredients into blender container. Cover and process 2 times
at PULSE or until vegetables are coarsely chopped. Chill well. Serve with
freshly chopped parsley and crisp herb croutons.
YIELD: 3-1/2 C
UPS (875 ML)
Note: A 16-ounce (454 g) can of whole tomatoes may be used instead of fresh
tomatoes and tomato juice.
Salad Dressings
CELERY SEED DRESSING
1/2 cup (125 mL) vegetable oil
1/3 cup (75 mL) honey
1/4 cup (50 mL) white vinegar
1 teaspoon (5 mL) salt
1/2 teaspoon (2 mL) celery seed
Put all ingredients into blender container. Cover and process at ON until
well blended.
YIELD: APPROXIMATELY 1-1/4 CUPS (300 ML)