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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
v e g e t a b l e s until tender. Cool.
Place milk, broth and vegetable
mixture in blender. Cover and stir
on speed 1 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
s e a s o n i n g s in a pan. Cover and
simmer 5 minutes or until tender.
Cool.
Place mixture into blender. Cover
and mix on speed 5 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 5 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 5 for 30-45 seconds, or
until smooth. Scrape sides if
n e c e s s a r y.
Heat to a boil, stirring occasionally.
Makes 3-4 servings.
SOUPS
TB8 BLENDER 3/7/01 3:32 PM Page 14