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Soups/Sauces/Salsas
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Fresh Broccoli Soup
2 tablespoons butter or margarine
1 small onion (quartered)
2 cups broccoli (cut in big chunks)
11⁄2 cups chicken broth or bouillon
1 cup milk
1⁄4 teaspoon salt
1⁄4 teaspoon pepper
In a medium saucepan over medium heat, sauté onion in butter until onion is limp. Add chicken broth and broccoli. Bring to a boil, then reduce heat, cover and simmer 10 minutes. Place broccoli, onion and broth in blender jar. Add milk, salt and pepper. Remove filler cap from cover to allow steam to escape. Blend on high speed for 5 seconds. Turn blender OFF. Remove cover and check consistency. For a smoother texture, replace cover and blend on high for 5 to 10 seconds. If desired, pour soup back into saucepan to reheat. Yield: 31⁄2 cups.
Pepper Corn Soup
4 ounces Monterey Jack cheese with peppers (cut in
1 can (14 ounces) cream style corn
1 can (4.5 ounces) chopped green chilies
Place milk and chunks of cheese in blender jar; cover. Pulse until coarsely chopped, about 5 seconds. Pour into saucepan. Add corn and chilies and heat over medium until warmed through and cheese is melted. Yield: 4 cups.
Pesto Tomato Sauce
1 ounce Parmesan cheese (cut in cubes)
1 clove garlic
1 tablespoon piglnoi nuts or walnuts
1 cup parsley or basil leaves
2 small plum tomatoes
2 tablespoons olive oil
Place cover on blender jar and remove center filler cap of cover. Start blender processing on low speed. Drop in cheese, garlic and nuts. Stop blender. Add parsley and tomatoes. Replace cover with center filler cap removed. Start blender processing on medium speed. Add oil through hole in cover. Blend until smooth. Use over pasta. Yield: 2 servings.
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