Oster 114279 user manual Soups, Salad Dressings, Cup 125 mL vegetable oil 1/3 cup 75 mL honey

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) all-purpose flour 1 cup (250 mL) half and half croutons for garnish

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: 4-6 SERVINGS

CREAM OF TOMATO SOUP

1 cup (250 mL) milk

2-1/2 cups (625 mL) tomatoes

2 tablespoons (30 mL) all-purpose flour

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 (10-3/4 ounces or 305 g) tomato juice 1/4 cup (50 mL) beef broth

2 medium tomatoes, cut in 1-inch (2.5 cm) cubes 1 small onion, quartered

1/2 medium green pepper, seeded, cut in 1-inch (2.5 cm) cubes 1/2 small cucumber, cut in 1-inch (2.5 cm) cubes

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: 3-1/2 CUPS (875 ML)

Note: A 16-ounce (454 g) can of whole tomatoes may be used instead of fresh tomatoes and tomato juice.

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 1-1/4 CUPS (300 ML)

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