Hamilton Beach All-Metal Blender User Manual download pdf (Page 11)

Fresh Broccoli Soup

2 tablespoons butter or margarine

1 small onion (quartered)

2 cups broccoli (cut in big chunks)

⁄2 cups chicken broth or bouillon

1 cup milk

⁄4 teaspoon salt

⁄4 teaspoon pepper

In a medium saucepan over medium heat, sauté onion in butter until onion is

limp. Add chicken broth and broccoli. Bring to a boil, then reduce heat, cover

and simmer 10 minutes. Place broccoli, onion and broth in blender jar. Add

milk, salt and pepper. Remove filler cap from cover to allow steam to escape.

Blend on high speed for 5 seconds. Turn blender OFF. Remove cover and

check consistency. For a smoother texture, replace cover and blend on high for

5 to 10 seconds. If desired, pour soup back into saucepan to reheat. Yield: 3

⁄2

cups.

Pepper Corn Soup

4 ounces Monterey Jack cheese with peppers (cut in 1-inch chunks)

1 cup milk

1 can (14 ounces) cream style corn

1 can (4.5 ounces) chopped green chilies

Place milk and chunks of cheese in blender jar; cover. Pulse until coarsely

chopped, about 5 seconds. Pour into saucepan. Add corn and chilies and heat

over medium until warmed through and cheese is melted. Yield: 4 cups.

Pesto Tomato Sauce

1 ounce Parmesan cheese (cut in cubes)

1 clove garlic

1 tablespoon piglnoi nuts or walnuts

1 cup parsley or basil leaves

2 small plum tomatoes

2 tablespoons olive oil

Place cover on blender jar and remove center filler cap of cover. Start blender

processing on low speed. Drop in cheese, garlic and nuts. Stop blender. Add

parsley and tomatoes. Replace cover with center filler cap removed. Start

blender processing on medium speed. Add oil through hole in cover. Blend

until smooth. Use over pasta. Yield: 2 servings.

Soups/Sauces/Salsas

Check our Web site for more recipes.

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Hamilton Beach All-Metal Blender User Manual Page 11