Hamilton Beach 50116R Use & Care - Page 11

840141800 ENv00.qxd 10/25/05 8:57 AM Page 11 Soups/Sauces/Salsas Check our Web site for more recipes. Fresh Broccoli Soup 2 tablespoons (30 ml) butter or margarine 1 small onion (quartered) 11⁄2 cups (375 ml) chicken broth or bouillon 2 cups (500 ml) broccoli (cut in big chunks) 1 cup (250 ml) milk 1⁄4 teaspoon (1.25 ml) salt 1⁄4 teaspoon (1.25 ml) 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: 31⁄2 cups (875 ml). Pepper Corn Soup 1 cup (250 ml) milk 4 ounces (115 g) Monterey Jack cheese with peppers (cut in 1-inch chunks) 1 can (14 ounces [400 g]) cream style corn 1 can (4.5 ounces [125 g]) 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 (1 L). Pesto Tomato Sauce 1 ounce (25 g) Parmesan cheese (cut in cubes) 2 cloves garlic 1 tablespoon pignoli nuts or walnuts 2 small plum tomatoes, quartered 1 cup (250 ml) parsley or basil leaves 2 tablespoons (30 ml) olive oil Place cheese, garlic, nuts, and tomatoes in jar and cover with lid. Pulse until coarsely chopped. Remove filler cap and start blender on low speed. Add parsley or basil leaves and then the oil. Blend until smooth. Use over pasta. Yield: 2 servings. 11