Cream of Tomato Soup, Strawberry ICE Cream

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.

3165 specifications

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