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18.
12-Speed Blender Chopper Combo Use and Care Guide
SOUPS
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 glass blending jar.
Cover and MIX 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.
CUCUMBER VICHYSSOISE
(Cont.)
Place mixture into glass
blending jar. Cover and MIX 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 glass
blending jar in order listed.
Cover and MIX 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 glass
blending jar in order listed.
Cover and MIX for
30-45 seconds, or until smooth.
Scrape sides if necessary.
Heat to a boil, stirring
occasionally. Makes 3-4 servings.
TMR_1135&1135CAN_IB_25-11-04 11/25/04 3:39 PM Page 18