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Soups
VEGETABLE SOUP
1/2 cup (125 mL) cooked vegetables 1 tablespoon (15 mL) soft butter
1 tablespoon (15 mL) flour 1/4 teaspoon (1 mL) salt 1 cup (250 mL) milk
Put all ingredients into blender container. Cover and process at ON until smooth. Pour into small saucepan and heat over medium heat until hot.
YIELD: 1 SERVING
CREAM OF BROCCOLI SOUP
1 cup (250 mL) water
1 package (10 ounces or 280 g) frozen chopped broccoli 2 cups (500 mL) milk
2 cups (500 mL) processed cheese, cubed
2 chicken bouillon cubes
1/2 cup (125 mL)
In large saucepan, cook broccoli in 1 cup (250 mL) water. (Do not drain.) Put milk, cheese cubes, bouillon and flour into blender container. Cover and process at ON. Add cheese mixture to broccoli. Add the half and half. Cook, stirring frequently, over medium heat until hot and until mixture thickens.
Serve garnished with croutons. | YIELD: |
CREAM OF TOMATO SOUP
1 cup (250 mL) milk
2 tablespoons (30 mL)
2 tablespoons (30 mL) butter, softened
1 tablespoon (15 mL) sugar
1 thin slice onion
1 teaspoon (5 mL) salt dash pepper
dash garlic salt
Heat milk in a small saucepan. Put remaining ingredients into blender container. Cover and process at PULSE until smooth. Increase speed to ON, remove feeder cap and slowly pour the hot milk into the mixture while processing. Reheat over
low heat and serve immediately. | YIELD: 4 SERVINGS |
GAZPACHO
1 can
2 medium tomatoes, cut in
1/2 medium green pepper, seeded, cut in
1/2 teaspoon (2 mL) salt
1/2 teaspoon (2 mL) garlic powder chopped parsley
herb croutons
Put first eight ingredients into blender container. Cover and process 2 times at PULSE or until vegetables are coarsely chopped. Chill well. Serve with freshly chopped parsley and crisp herb croutons.
YIELD:
Note: A
Salad Dressings
CELERY SEED DRESSING
1/2 cup (125 mL) vegetable oil 1/3 cup (75 mL) honey
1/4 cup (50 mL) white vinegar 1 teaspoon (5 mL) salt
1/2 teaspoon (2 mL) celery seed
Put all ingredients into blender container. Cover and process at ON until well blended.
YIELD: APPROXIMATELY
18 | 19 |