User Manual

11
TM
Recipes
ACORN SQUASH AND PEAR SOUP
SERVES 4
INGREDIENTS
3 cups (750 ml) chicken broth
3 cups (750 ml) cooked acorn squash
2 pears, cored and quartered
1/2 onion
1 tsp (5 ml) salt
1/2 tsp (3 ml) thyme
1/2 tsp (3 ml) ground black pepper
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, add a little more broth and blend for another 2 minutes.
ROASTED CARROT AND FENNEL SOUP
SERVES 4
INGREDIENTS
1 fennel bulb, quartered
4 medium carrots, peeled
1 onion, peeled and quartered
2 tbsp (30 ml) oil
3 cups (750 ml) chicken broth
1 cup (250 ml) milk
1 tsp (5 ml) salt
1/2 tsp ground black pepper
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, add a little more broth and blend for another 2 minutes.