ACORN SQUASH AND PEAR SOUP
SERVES 4
INGREDIENTS
3 cups (750 ml)
chicken broth
3 cups (750 ml)
cooked acorn squash
2
pears, cored and quartered
1/2
onion
1 tsp (5 ml)
salt
1/2 tsp (3 ml)
thyme
1/2 tsp (3 ml)
ground black pepper
DIRECTIONS
1.
Place all ingredients in the blender jar in the order listed above.
2. Secure the lid.
3. Set the speed control to the lowest speed and turn the blender on.
4. Slowly increase the speed to the highest setting and blend for about
7 minutes or until steam escapes from the lid.
5. If a thinner consistency is desired, a little more broth and blend for
another 2 minutes.
ROASTED CARROT AND FENNEL SOUP
SERVES 4
INGREDIENTS
1
fennel bulb, quartered
4
medium carrots, peeled
1
onion, peeled and quartered
2 tbsp (30 ml)
oil
3 cups (750 ml)
chicken broth
1 cup (250 ml)
milk
1 tsp (5 ml)
salt
1/2 tsp
ground black pepper
DIRECTIONS
1.
Preheat oven to 400F.
2. Place fennel, carrots and onion on a baking sheet and drizzle with oil.
3. Bake vegetables for 1 hour. Cool to room temperature.
4. Place all ingredients in the blender jar in the order listed above.
5. Secure the lid.
6. Set the speed control to the lowest speed and turn the blender on.
7. Slowly increase the speed to the highest setting and blend for about
7 minutes or until steam escapes from the lid.
8. If a thinner consistency is desired, a little more broth and blend for
another 2 minutes.
Buttermilk Ranch Dressing
MAKES 2 CUPS (500 ML)
INGREDIENTS
1 cup (250 ml)
buttermilk
1 cup (250 ml)
mayonnaise
1
garlic clove
1 tbsp (15 ml)
sugar
1 tbsp (15 ml)
dried parsley
1 tbsp (15 ml)
dried chives
1/2 tsp (3 ml)
salt
DIRECTIONS
1.
Place all ingredients in the blender jar in the order listed above.
2. Secure the lid.
3. Set the speed control to the lowest speed and turn the blender on.
4. Slowly increase the speed to the middle setting and blend for about
1 minute.
5. Keep in the fridge until ready to use.
Poppy Seed Dressing
MAKES 2 CUPS (500 ML)
INGREDIENTS
1/2 cup (125 ml)
white vinegar
1/3 cup (80 ml)
sugar
1 cup (250 ml)
vegetable or canola oil
2 tsp (10 ml)
dijon mustard
1/2 tsp (3 ml)
salt
2 tsp (10 ml)
poppy seeds
DIRECTIONS
1.
Place all ingredients, except the poppy seeds, in the blender jar in
the order listed above.
2. Secure the lid.
3. Set the speed control to the lowest speed and turn the blender on.
4. Slowly increase the speed to the high setting and blend for about
1 minute.
5. Add the poppy seeds and secure the lid.
6. Press the pulse button a couple times to incorporate the seeds into
the dressing.
7. Keep in the fridge until ready to use.
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