Oster CounterForms BVLB07 User Manual page 15

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. saucepan. Add butter, salt and half-and-half.
4. Stir while gently heating to 63°C (145°F); do not let soup boil.
Cuban Black Bean Soup
Makes 4 servings
2 cans (15-19 oz./ 425-539 gr. 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 saucepan 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. Press "On/Off" button and then press "Medium" button. 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.
Creative Cook's Note: If a totally blended soup is preferred, repeat step #3
with remaining beans and liquid.
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