Soups; Baby Food - Sharper Image 8291 SI Instruction Manual

CREAM OF BROCCOLI SOUP
½ cup milk
¼ cup cream
½ cup chicken broth
½ teaspoon Worcestershire sauce
¼ teaspoon garlic powder
1. In a sauce pot, heat milk, cream, broth, Worcestershire sauce, garlic powder,
onion powder and broccoli. Bring to near boil.
2. Place the above ingredients in cup, twist on the blade. Place cup in base and press
down on the cup to turn the unit on. Blend for 30 seconds.
3. In a small microwave glass bowl melt butter. Add flour and mix well with a spoon.
4. Remove cup from base. Untwist the blade and add the flour/butter mixture to the
cup. Twist on the blade and place back in base.
5. Press down on the cup to turn the unit on until the mixture is just blended.
6. Serve while hot.
GOLDEN BUTTERNUT SQUASH SOUP
1 tablespoon butter
¾ cup roasted butternut squash
¼ cup cooked carrots, sliced
1 clove garlic, minced
¼ teaspoon onion powder
¼ teaspoon cinnamon
¼ teaspoon ground ginger
pinch cayenne pepper
½ cup chicken broth
½ cup light cream
salt and pepper to taste
1. In a medium sauce pan, melt butter. Add butternut squash, carrots and garlic.
Saute on medium heat 3 minutes.
2. Add onion powder, cinnamon, ground ginger, cayenne pepper. Stir in broth and light
cream. Continue to cook 3 minutes.
3. Place the above ingredients in cup, twist on the blade. Place cup in base and press
down on the cup to turn the unit on. Blend for 30 seconds.
4. Serve hot.

SOUPS

¼ teaspoon onion powder
¾ cup cooked chopped broccoli
2 tablespoons butter
2 tablespoons flour
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SOUPS - BABY FOOD
TOMATO HERB SOUP
1 tablespoon butter
1 clove garlic, minced
1 tablespoons shallots, minced
1 cup can peeled diced tomatoes
1. Melt butter in a saucepan over medium heat. Add garlic and shallots. Cook until tender
for 2-3 minutes.
2. Stir in tomatoes, basil, salt and pepper, and broth. Bring to boil, reduce heat and
simmer 15 minutes.
3. Remove from heat, place the above ingredients in cup, twist on the blade. Place cup in
base and press down on the cup to turn the unit on. Blend for 30 seconds until pureed.
4. Serve hot with fresh basil leaf as garnish.
CHICKEN AND RICE
½ cup cooked chicken, cubed
½ cup cooked rice
¼ cup carrots, cooked
2-3 tablespoons chicken stock
1. Place all ingredients in cup, twist on the blade. Place cup in base and press down on
the cup to turn the unit on. Blend for 20 seconds.
2. Heat slightly before serving.
CHICKEN AND SQUASH
½ medium acorn squash, cut in half, seeds and strings removed
½ cup cooked chicken, cubed
3 tablespoons chicken stock
1. Heat oven to 400˚F. Place squash cut side down in a shallow baking dish with 1 cup
water. Cook 40 minutes or until tender. Cool on a rack. Reserve liquid.
2. Scrape pulp from skin. Place pulp, chicken and ½ cup reserved liquid in cup, twist on
the blade. Place cup in base and press down on the cup to turn the unit on. Blend for
20 seconds.
3. Heat slightly before serving.
½ teaspoon basil
salt and pepper to taste
½ cup chicken broth
fresh basil leaf (for garnish)
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