Garden Variety Soup
Serves 2
3 medium tomatoes, quartered
1 leek, white part only, quartered
1 clove garlic
1 tablespoon chopped dill
1 carrot, cut into quarters
1 stalk celery, cut into quarters
2 cups/500ml chicken stock
2 tablespoons chopped parsley
1.Place all ingredients into a large saucepan bring to a boil. Lower heat and simmer with lid on for 10 minutes. Set aside to cool.
2.Carefully spoon all the cooked vegetables into the blender with 200ml of the liquid.
3.Cover tightly with lid. Use LOW Speed and blend for 30 seconds.
4.Remove the inner cap from lid and pour remaining liquid into blender jug.
5.Blend using HIGH Speed for 30 seconds until mixture is smooth.
6.Return pureed soup to saucepan to heat through. Serve immediately.
Easy Hollandaise Sauce
Makes 2⁄3 cup
3 egg yolks
2 tablespoons lemon juice
½teaspoon salt Pinch pepper
125g butter melted and cooled slightly
1.Place egg yolks, lemon juice, salt and pepper into the blender jug. Cover with lid. Process using LOW Speed for 10 seconds.
2.Using HIGH Speed, open inner cap and slowly pour in melted butter while blender is running, process for 1 minute or until the mixture thickens.
Fresh Herb Dressing
Makes 1 cup
¾cup mixed fresh herbs (parsley, coriander, mint chives, rosemary and basil)
1 clove garlic, peeled (optional)
2 tablespoons olive oil
3 tablespoons balsamic vinegar
1.Place all ingredients into the blender jug.
2.Using LOW Speed, process for 20 to 30 seconds or until herbs are well chopped and mixture is well combined.
11
