Pro Blender User Manual

Cream of Carrot Soup – 8 servings

½ cup cooked white rice

4 carrots, peeled and sliced

1 medium onion, sliced

1 celery stalk, cut into 1-inch chunks

1½ cups chicken stock

1 teaspoon salt

¾ cup light cream

cayenne pepper to taste

sour cream and diced roasted red peppers (garnish)

Precook rice and set aside. In a small stockpot, bring

vegetables and one cup of chicken stock to a simmer,

and cook for 20-25 minutes. Let cool for 15-20 minutes.

Pour soup into blender with remaining stock, rice, salt and

cayenne. Blend on LO for 1-2 minutes, until smooth.

Add cream and chill in refrigerator to serve cold, or reheat

to just below a simmer to serve hot. Garnish with diced

peppers and a dollop of sour cream.

Nutritional information per serving:

Calories 88 (45% from fat) • carb. 10g • pro. 2g • fat 4g • chol. 15mg

sod. 143mg • calc. 37mg • fiber 1g

DESSERTS

Berry Cobbler – 8 servings

3 eggs

1 cup milk

¾ tablespoon baking powder

1 cup flour

½ cup sugar

1 teaspoon vanilla

nutmeg to taste

cinnamon to taste

lemon zest to taste

3 cups berries – tossed with sugar