11
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. Pla ce all ingredients i nto a large
saucepan bring to a b oil. Lower heat
and simmer with l id on for 10 minutes.
Set aside to cool.
2. Ca refully spoon all the c ooked
vegetables into the ble nder with
200ml of the li quid.
3. Cover t ightly with lid. Use ‘LOW’ S peed
and blend for 30 seco nds.
4. Rem ove the inner cap from lid a nd
pour remaining li quid into blender ju g.
5. Bl end using ‘HIGH’ Sp eed for 30
seconds until mix ture is smooth.
6. Retu rn pureed soup to saucep an to
heat through. Ser ve immediately.
Easy Hollandaise Sauce
Makes 2⁄3 cup
3 egg yolks
2 tablespoons lemon juice
½ teaspoon salt
Pinch pepper
125g butter melted and cooled slightly
1. Pla ce egg yolks, lemon ju ice, salt
and pepper into the bl ender jug.
Cover with lid. Process u sing ‘LOW’
Speed for 10 seconds.
2. Us ing ‘HIGH’ Speed, op en inner
cap and slowly pour i n melted butter
while blender i s running, proces s for
1 minute or until the mi xture thickens.
Fresh Herb Dressing
Makes 1 cup
¾ cup mixed fresh herbs (parsley,
coriander, mint chives, rosemary and basil)
1 clove garlic, peeled (optional)
2 tablespoons olive oil
3 tablespoons balsamic vinegar
1. Pla ce all ingredients i nto the
blender jug.
2. Us ing ‘LOW’ Speed, process fo r
20 to 30 seconds or unti l herbs
are well chopped and m ixture
is well combined.