Use and Care Manual

T U R N U P T H E F U N R E C I P E S
Savory Soups
T U R N U P T H E F U N R E C I P E S
38
Asparagus and Bell Pepper Soup
Makes 3 servings
2 tbsp. butter
1 clove garlic, peeled
2 green onions, trimmed and chopped
½ medium red bell pepper, seeded and chopped
1 ½ cups asparagus, ends trimmed and cut into 1-inch pieces
2 ½ cups chicken stock
1 tsp. kosher salt
½ tsp. paprika
3 dashes crushed red pepper flakes
1. Melt butter over medium heat and sauté garlic and green onion until translucent.
2. Add pepper and asparagus and sauté and additional 5-7 min. stirring occasionally.
3. Add stock and seasonings and simmer for 12-15 min. over medium to low heat or
until vegetables are tender.
4. Pour hot mixture into the Torpedo™ and lock lid into place. Press ON and allow to
blend for 10-15 sec. before serving.
Caution: When preparing hot liquids, be sure to only fill the canister half way
and always remember to use the vented top to allow steam to safely escape!