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Garden Variety Soup
Serves 2
3 medium tomatoes, quartered
1 leek, white part only, quartered
1 clove garlic
1 tablespoon chopped dill
1 carrot, cut into quarters
1 stalk celery, cut into quarters
2 cups/500ml chicken stock
2 tablespoons chopped parsley
1.
Place all ingredients into a large
saucepan bring to a boil. Lower heat
and simmer with lid on for 10 minutes.
Set aside to cool.
2.
Carefully spoon all the cooked
vegetables into the blender with
200ml of the liquid.
3.
Cover tightly with lid. Use 'LOW' Speed
and blend for 30 seconds.
4.
Remove the inner cap from lid and
pour remaining liquid into blender jug.
5.
Blend using 'HIGH' Speed for 30
seconds until mixture is smooth.
6.
Return pureed soup to saucepan to
heat through. Serve immediately.
Easy Hollandaise Sauce
Makes
⁄
cup
2
3
3 egg yolks
2 tablespoons lemon juice
½ teaspoon salt
Pinch pepper
125g butter melted and cooled slightly
1.
Place egg yolks, lemon juice, salt
and pepper into the blender jug.
Cover with lid. Process using 'LOW'
Speed for 10 seconds.
2.
Using 'HIGH' Speed, open inner
cap and slowly pour in melted butter
while blender is running, process for
1 minute or until the mixture thickens.
Fresh Herb Dressing
Makes 1 cup
¾ cup mixed fresh herbs (parsley,
coriander, mint chives, rosemary and basil)
1 clove garlic, peeled (optional)
2 tablespoons olive oil
3 tablespoons balsamic vinegar
1.
Place all ingredients into the
blender jug.
2.
Using 'LOW' Speed, process for
20 to 30 seconds or until herbs
are well chopped and mixture
is well combined.
11
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