Table of Contents
Advertisement
ACORN SQUASH AND PEAR SOUP
SERVES 4
INGREDIENTS
3 cups (750 ml)
3 cups (750 ml)
2
1/2
1 tsp (5 ml)
1/2 tsp (3 ml)
1/2 tsp (3 ml)
DIRECTIONS
1.
Place all ingredients in the blender jar in the order listed above.
2.
Secure the lid.
3.
Set the speed control to the lowest speed and turn the blender on.
4.
Slowly increase the speed to the highest setting and blend for about
7 minutes or until steam escapes from the lid.
5.
If a thinner consistency is desired, a little more broth and blend for
another 2 minutes.
ROASTED CARROT AND FENNEL SOUP
SERVES 4
INGREDIENTS
1
4
1
2 tbsp (30 ml)
3 cups (750 ml)
1 cup (250 ml)
1 tsp (5 ml)
1/2 tsp
DIRECTIONS
1.
Preheat oven to 400F.
2.
Place fennel, carrots and onion on a baking sheet and drizzle with oil.
3.
Bake vegetables for 1 hour. Cool to room temperature.
4.
Place all ingredients in the blender jar in the order listed above.
5.
Secure the lid.
6.
Set the speed control to the lowest speed and turn the blender on.
7.
Slowly increase the speed to the highest setting and blend for about
7 minutes or until steam escapes from the lid.
8.
If a thinner consistency is desired, a little more broth and blend for
another 2 minutes.
chicken broth
cooked acorn squash
pears, cored and quartered
onion
salt
thyme
ground black pepper
fennel bulb, quartered
medium carrots, peeled
onion, peeled and quartered
oil
chicken broth
milk
salt
ground black pepper
10
Hide quick links:
Advertisement
Table of Contents
