Idiomas disponibles
Idiomas disponibles
Soups and Foods:
Cream of Tomato Soup
Makes 4 servings
4-5 medium ripe tomatoes, cut in quarters
1 small onion cut in quarters
3-4 fresh basil leaves
2 Tbsp. Butter
½ tsp. salt
1 cup half-and-half or milk
1. Place tomatoes, onion and basil in the jar.
2. C over jar with lid. Press "On / Off" button, then press "Food Chop" button.
3. P our processed mixture into 3 qt. sauce pan. Add butter, salt and half-and-half.
4. Stir while gently heating to 145°F; do not let soup boil.
Cuban Black Bean Soup
Makes 4 servings
2 cans (15-19 oz. each) black beans
½ small red onion halved
4 or 5 sprigs cilantro stems discarded
1 small onion halved
2 garlic cloves
2 Tbsp. Olive Oil
1 cup water
½ cup sofrito*
1 Tbsp. Cilantro leaves
1 cup sour cream
1. Rinse and drain beans; set aside.
2. P lace red onion and cilantro leaves in the jar. Cover jar and press "On/Off"
button and then press "Food Chop" button.
3. Remove mixture from jar and set aside (no need to rinse jar for next step).
4. P lace onion and garlic in jar. Cover jar and press "On/Off" button and then
press "Food Chop" button.
5. In a 4 quart sauce pan cook onion and garlic in olive oil until tender.
6. I n jar, place 3 cups of beans with liquid and cilantro leaves. Cover jar with
lid and press "On/Off" button and then press "Medium/Blend" button
and press "Stop" button when desired consistency is reached. (Change to
whatever the sequence will be on the final product).
7. Stir bean mixture into soup remaining in saucepan; reheat as desired.
8. Serve, if desired, with sour cream and onion chive mixture.
* Sofrito is a popular condiment in Latin American cooking. It can be found
in the Latin American or International foods section of most supermarkets.
Creative Cook's Note: If a totally blended soup is preferred, repeat step #3
with remaining beans and liquid.
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