Owner's Manual

Recipes

Fresh Tomato Basil Soup

1 medium carrot, peeled and

cut into 1-inch pieces

1 rib celery, cut into

1-inch pieces

1 small onion, peeled and cut

into 1-inch pieces

6 tablespoons butter or

margarine

1 can (14 oz.) chicken or

vegetable broth

1 can (11.5 oz.) tomato juice

4 tomatoes, peeled, cored,

seeded,* and cut into quarters

teaspoon salt

teaspoon white pepper

cup torn, loosely packed

fresh basil leaves

In chopper attachment bowl with blade, place

carrot, celery, and onion. Insert chopper adapter

into motor body and lock adapter onto bowl. Chop

at Speed 1 for 10 seconds, or until nely chopped.

Set aside.

In medium saucepan over medium heat, melt

butter. Add chopped vegetable mixture. Cook and

stir 10 to 15 minutes, or until tender. Add broth,

tomato juice, and tomatoes. Bring to a boil. Reduce

heat; cover and simmer 10 to 15 minutes, or until

tomatoes are soft. Remove from heat. Add salt,

white pepper, and basil. Insert blending attachment

into motor body. Blend at Speed 1 for 10 to 20

seconds, or until basil is chopped and tomatoes are

desired consistency. Serve hot or cold.

Yield: 6 servings (1 cup per serving).

* Dip tomatoes in boiling water 30 to 60 seconds to

loosen peels. Cool under running water. Core and

remove peel. Cut in half crosswise, and scoop or

shake out seeds.

Per Serving: About 140 cal, 2 g pro, 8 g carb,

12 g total fat, 7 g sat fat, 30 mg chol, 510 mg sod.