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840152000 ENv02.qxd
Soups/Sauces/Salsas
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Fresh Broccoli Soup
2 tablespoons (30 ml) butter or margarine
1 small onion (quartered)
1
1
⁄
cups (375 ml) chicken broth or bouillon
2
2 cups (500 ml) broccoli (cut in big chunks)
1 cup (250 ml) milk
1
⁄
teaspoon (1.25 ml) salt
4
1
⁄
teaspoon (1.25 ml) pepper
4
In a medium saucepan over medium heat, sauté onion in butter until onion is
limp. Add chicken broth and broccoli. Bring to a boil, then reduce heat, cover
and simmer 10 minutes. Place broccoli, onion and broth in blender jar. Add
milk, salt and pepper. Remove filler cap and, with the protection of an oven
mitt or thick towel, place hand on top of the blender jar lid and hold down
while blending. Blend on high speed for 5 seconds. Turn blender OFF.
Remove cover and check consistency. For a smoother texture, replace cover
and blend on high for 5 to 10 seconds. If desired, pour soup back into
saucepan to reheat. Yield: 3
Pepper Corn Soup
1 cup (250 ml) milk
4 ounces (115 g) Monterey Jack cheese with peppers (cut in 1-inch chunks)
1 can (14 ounces [400 g]) cream style corn
1 can (4.5 ounces [125 g]) chopped green chilies
Place milk and chunks of cheese in blender jar; cover. Pulse until coarsely
chopped, about 5 seconds. Pour into saucepan. Add corn and chilies and
heat over medium until warmed through and cheese is melted. Yield: 4 cups
(1 L).
Pesto Tomato Sauce
1 ounce (25 g) Parmesan cheese (cut in cubes)
2 cloves garlic
1 tablespoon pignoli nuts or walnuts
2 small plum tomatoes, quartered
1 cup (250 ml) parsley or basil leaves
2 tablespoons (30 ml) olive oil
Place cheese, garlic, nuts, and tomatoes in jar and cover with lid. Pulse until
coarsely chopped. Remove filler cap and start blender on low speed. Add
parsley or basil leaves and then the oil. Blend until smooth. Use over pasta.
Yield: 2 servings.
6/26/06
1:42 PM
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1
⁄
cups (875 ml).
2
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