14
RECIPES
Cream of Asparagus Soup
1 cup
asparagus heads
1 clove
garlic
2 tbsp
chopped onions
½ cup
chicken or vegetable stock
3 tbsp
milk (or cream)
Salt and pepper to taste
Add asparagus, garlic, onion and chicken stock to a microwavable bowl and heat
until asparagus is soft. Combine all ingredients in the tall blending cup. Do not
exceed the MAX fill line. Align cup tabs with base, press down and twist to begin
blending. If necessary, remove cup and shake ingredients in cup to re-distribute.
Turn cup counterclockwiseto stop when desired consistency is reached.
Cream of Spinach Soup
1 tsp
butter
½ cup
onion (chopped)
¾ cup
chopped spinach, frozen (thawed to room temperature)
¼
tsp
salt
¼
tsp
black pepper
1 cup
chicken broth
½ cup
half-and-half
In a saucepan, sauté onion in butter. Reduce heat to medium and add spinach until
evenly cooked. Add salt, pepper and chicken broth. Bring to boil stirring frequently.
Reduce heat and simmer 5 minutes. Place in refrigerator and allow to cool. Before
serving, add cooled mixture to tall blending cup. Do not exceed the MAX fill line. Align
cup tabs with base, press down and twist to begin blending. If necessary, remove
cup and shake ingredients in cup to re-distribute. Turn cup counterclockwise to stop
when desired consistency is reached. Return soup to saucepan and add half-and-half.
Heat on low to medium heat, stirring until mixture is evenly heated for serving.
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12/24/12 2:41:11 PM
