18. 12-Speed Blender Chopper Combo Use and Care Guide
SOUPS
VEGETABLE CREAM SOUP
1⁄4cup margarine
1 cup cauliflower, cut into
pieces
1 cup broccoli, cut into pieces
1⁄4cup carrots, cut into pieces
1⁄4cup onion, cut into pieces
1 cup cold milk
1⁄2cup chicken broth
1 cup cream
Melt butter in pan and saute
vegetables until tender. Cool.
Place milk, broth and vegetable
mixture in glass blending jar.
Cover and MIX for 30-40
seconds or until smooth. Pour
mixture back into pan, stir in
cream and heat to simmer,
stirring occasionally. Makes
3-4 servings.
CUCUMBER VICHYSSOISE
2 cups cucumber, cut into
pieces
1⁄2cup onion, cut into pieces
2 cups chicken broth
1⁄2tsp mustard
salt and pepper to taste
1 cup cold evaporated skim
milk
Place vegetables, broth and
seasonings in a pan. Cover and
simmer 5 minutes or until
tender. Cool.
CUCUMBER VICHYSSOISE
(Cont.)
Place mixture into glass
blending jar. Cover and MIX for
30 seconds or until smooth.
Chill thoroughly. When ready
to serve, stir in milk. Makes
3-4 servings.
STEWED TOMATO SOUP
1 cup water
2 beef bouillon cubes
11⁄2cups V-8®juice
1 can (14 oz.) stewed tomatoes
Place ingredients into glass
blending jar in order listed.
Cover and MIX for 30 seconds.
Heat to a boil, stirring
occasionally. Makes 3-4 servings.
GARDEN TOMATO SOUP
2 tsp corn starch
1⁄2cup yogurt
1 TBL lime juice
11⁄2tsp sugar
1 green onion w/tops
3 medium tomatoes, quartered
salt and pepper to taste
Place ingredients into glass
blending jar in order listed.
Cover and MIX for
30-45 seconds, or until smooth.
Scrape sides if necessary.
Heat to a boil, stirring
occasionally. Makes 3-4 servings.
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