Owner manual

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 ll 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 ll 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.
Blender_104558_US_V4_121224.indd 14 12/24/12 2:41:11 PM