Strawberry Daiquiri - Ninja PROFESSIONAL PLUS Quick Start Manual

STRAWBERRY
I C E C R U S H
DAIQUIRI
PREP: 5 MINUTES | CONTAINER: TOTAL CRUSHING® PITCHER | MAKES: 5 SERVINGS
INGREDIENTS
250 ml lime juice
250 ml light rum
600 g frozen strawberries
ROASTED GARLIC &
M A N U A L
ROMA TOMATO SOUP
PREP: 10 MINUTES | COOK: 15 MINUTES
CONTAINER: TOTAL CRUSHING® PITCHER | MAKES: 6 SERVINGS
INGREDIENTS
2 cans (400 g each) whole peeled tomatoes
4 cloves garlic, peeled
3 tablespoons tomato paste
190 g silken tofu
3 tablespoons extra virgin olive oil
/ teaspoon kosher salt
1
2
/ teaspoon ground black pepper
1
4
250 ml vegetable broth
1 tablespoon fresh basil leaves
8 ninjakitchen.com
DIRECTIONS
1 Place all ingredients into the Total
Crushing Pitcher in the order listed.
2 Select ICE CRUSH.
DIRECTIONS
1 Place all ingredients into the Total
Crushing Pitcher in the order listed.
2 Select HIGH until desired consistency
is reached.
3 Transfer contents to a large saucepan
and simmer over medium-low heat for
about 15 minutes, or until heated through.
DO NOT BLEND HOT INGREDIENTS.
SPINACH
ARTICHOKE DIP
PREP: 15 MINUTES | COOK: 30 MINUTES
CONTAINER: TOTAL CRUSHING® PITCHER | MAKES: 1.25 LITERS
INGREDIENTS
3 tablespoons unsalted butter
2 cloves garlic, peeled, chopped
1 large onion, peeled, chopped
46 g all-purpose flour
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 can (390g) artichoke hearts, drained
1 pound baby spinach
1 L low-sodium vegetable broth
200 g grated Parmesan cheese
115 g sour cream
DO NOT BLEND HOT INGREDIENTS.
BROCCOLI
CHEDDAR SOUP
PREP: 15 MINUTES | COOK: 35–40 MINUTES
CONTAINER: TOTAL CRUSHING PITCHER | MAKES: 6 SERVINGS
INGREDIENTS
3 tablespoons butter
/ small yellow onion, peeled, chopped
1
2
1 medium carrot, peeled, chopped
2 tablespoons flour
750 ml chicken broth
450 g broccoli florets
250 ml whole milk
25 g shredded cheddar cheese
Kosher salt, to taste
Ground black pepper, to taste
DO NOT BLEND HOT INGREDIENTS.
M A N U A L
DIRECTIONS
1 Place butter, garlic, and onion into a
5-quart saucepan over medium-low
heat. Cook for 5 minutes.
2 Add flour, salt, and pepper, and stir
to incorporate. Add artichoke hearts,
spinach, and broth. Bring to a boil, then
reduce heat to medium-low and cook
for 20 minutes.
3 Remove from heat and cool to room
temperature.
4 Place cooled mixture into the Total
Crushing Pitcher. Select HIGH
and blend until desired consistency
is reached.
5 Return sauce to saucepan, add
Parmesan and sour cream, then
simmer until heated through.
M A N U A L
DIRECTIONS
1 Place butter into a heavy-bottom
saucepan over medium heat; stir until
melted. Add onion and carrot and cook
until tender, about 5 minutes.
2 Whisk in the flour and cook 5 more
minutes. Add broth and continue stirring
as mixture thickens. Add broccoli and
simmer over medium heat until tender,
20 to 25 minutes, stirring occasionally.
Let cool to room temperature.
3 Place cooled soup into the Total
Crushing Pitcher. Select HIGH
and blend until desired consistency
is reached.
4 Transfer the soup back to the saucepan.
Add milk, cheese, salt, and pepper.
Simmer until heated through.
ninjakitchen.com 9