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Recipes
Soup
Corn Soup
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Ingredients
(3 servings)
159 Calories / 1 serving (220 mL)
2 1/2 cup canned corn, drained
2/3 cup water
3/5 cup beef or chicken stock
1/2 cup milk
2 tbsp heavy cream (Cream, half and
half or milk may be substituted.)
Salt to taste
Pepper to taste
Crouton (for garnish)
Chopped parsley (for garnish)
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Spinach Soup
Ingredients
(3 servings)
253 Calories / 1 serving (250 mL)
5 cups spinach,washed and root
ends cut off
3/8 (approx. 75 g) onion, peeled
2 tbsp butter
1 1/2 tbsp all purpose flour
1 1/3 cups beef or chicken stock
1 cup milk
1/3 cup heavy cream (Cream, half
and half or milk may be substituted.)
Salt to taste
Pepper to taste
Vichyssoise
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Ingredients
(2 servings)
190 Calories / 1 serving (280 mL)
1 (approx. 180 g) potato,peeled, cut
in half, and soaked in water
1/4 (approx. 50 g) onion, peeled
1 tsp butter
1 cup beef or chicken stock
1/2 tsp salt
1 1/3 cup milk
Salt to taste
Pepper to taste
Cracker (for garnish)
Chopped parsley (for garnish)
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Squash Soup
Ingredients
(3 servings)
141 Calories / 1 serving (280 mL)
1/2 lbs squash, peeled, deseeded cut
in 1 inch
3/8 (approx. 75 g) onion, peeled
1 tbsp butter
2 1/2 cups beef or chicken stock
3/5 cup milk
Salt to taste
Pepper to taste
Croutons (for garnish)
16
Directions
(1) Place canned corn, water and beef or chicken stock into the container and firmly secure the
lid.
(2) Turn the dial to start the blender and set the speed to "10". Blend for 3 minute.
(3) Transfer it to a pan, add milk and heat them.
(4) Add salt and pepper to taste.
(5) Stir until the soup comes to a boil. Turn off the heat and mix heavy cream.
(6) Serve in cups and garnish with croutons and parsley.
Directions
(1) Heat the butter in a pan. Add onion and saute them until soft.
(2) Add flour and stir until the onion is evenly coated.
(3) Add beef or chicken stock and simmer.
(4) Once cooled down, place in container, add spinach and firmly secure the lid.
(5) Turn the dial to start the blender and set the speed to "10". Blend for 1 minute.
(6) Heat contents and milk in a pan and add milk and salt and pepper to adjust the taste.
(7) Serve in cups and add heavy cream.
Directions
(1) Heat the butter in a pan. Add onion and saute them until soften.
(2) Add potato, beef or chicken stock, and salt, and simmer until potatoes are soften.
(3) Cool down soup. Add contents and milk in the container and firmly secure the lid.
(4) Turn the dial to start the blender and set the speed to "5" or "6". Blend for 1 minute.
(5) Transfer to a bowl, season with salt and pepper, and chill in the refrigerator.
(6) Serve in cups and garnish with crushed crackers and parsley.
Directions
(1) Heat the butter in a pan. Add onion and saute them until soft.
(2) Add the squash.
(3) When the surface of the squash is browned, add the beef or chicken stock and simmer until
the squash becomes soft.
(4) Cool down soup. Add contents in the container and firmly secure the lid.
(5) Turn the dial to start the blender and set the speed to "5" or "6". Blend for 50 seconds.
(6) Heat contents and milk in a pan and add salt and pepper to adjust the taste.
(7) Serve in cups and garnish with croutons.
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