CARROT AND ORANGE SOUP-
Serves 4-6
500g carrots, sliced.
Juice of 3 oranges, and grated rind of one.
60g butter
2 onions, peeled and slice,
1 liter of chicken stock
6 tablespoons thickened or pure cream.
¼ teaspoon salt.
1/8 teaspoon pepper.
Insert Slicer Blade. Slice carrots and onions. Melt butter in a saucepan and cook carrots and onions gently.
Covered, for about 5 minutes. Add salt , pepper and stock and simmer gently covered, until soft – about 15-20
minutes. Allow to cool slightly. Place half in Blender jar, with orange juice cover, and blend until smooth. Return to
saucepan. Add cream and re-heat gently, but do not boil. Garnish with grated orange peel.
Note: If serving cold, do not re-heat. Add cream and chill thoroughly before serving.
CREAM OF ZUCCHINI SOUP –
Serves 4-6
500g zucchini, with ends cut off and cut to fit Food Chute.
1 medium sized onion, peeled and quartered.
30g butter.
1 tablespoon plain flour.
5 cups chicken stock (can be made with stock cubes.)
Salt and Pepper to taste.
1 teaspoon curry powder.
¾ cup milk.
¼ cup cream
Insert Slicer Blade. Slice onion and zucchini, and fry gently in butter for 4-5 minutes. Stir in the flour, until smooth,
then add the stock. Season with salt, pepper and curry powder. Simmer gently, and stir until smooth. Cook until
zucchini is tender, about 20 minutes. Let cool slightly. Add to Blender jar, 100ml at a time, and process until
smooth. Return to saucepan, add milk and reheat. Just before serving, add cream, but do not let boil. Garnish
with chopped chives, and a teaspoon of cream is desired.
VICHYSSOISE-COLD –
Serves 4-6
1 tablespoon butter.
1 medium onion, peeled and cut to fit Food Chute.
4 small potatoes, peeled.
1-30g can chicken consommé or 2 cups strong chicken stock.
½ teaspoon water. (Only is using consommé.)
½ teaspoon slat.
1/8 teaspoon pepper.
1 ½ cups reduced cream.
Insert Slicer Blade. Slice onion. Melt butter in a sauce pan, and fry onion until soft, but do not brown. Slice
potatoes. Add reduce cream, and cover. Blend until smooth, about 20 seconds. Refrigerate until thoroughly
chilled, about 4 hours. Serve garnished with chopped chives, and a spoonful of cream of desired.
