CHEESE AND LEEK SOUP
– Serves 4-6
750g leeks
90G butter
3 tablespoons plain flour
3 cups milk
1/3 cup cheddar cheese, shredded.
Salt and Pepper to taste.
Insert Slicer Blade. Wash leeks thoroughly and cut to fit Food Chute. Slice Melt butter in a saucepan, and cook
leeks gently until tender, about 10 minutes. Do not brown. Add flour, and cook 1-2 minutes. Do not brown. Add
milk, and bring to boil., stirring constantly. Cook for 3 minutes. Let cool slightly. Place half contents in Blender Jar.
Cover and blend for about 5 seconds Repeat with other half. Return to saucepan. Remove Slicer Blade, and
insert Shredder, Shred cheese and add to saucepan with seasonings. Reheat gently, but do not boil Garnish with
chopped chives.
GAZPACHO SOUP-COLD-
Serves 4-6
4 cups tomato juice divided in half.
2 tablespoons olive or vegetable oil.
2 tablespoons of wine vinegar
1 teaspoon salt
Freshly ground black pepper
4 medium tomatoes, peeled and quartered
1 small white onion, peeled and quartered
½ medium size green pepper, pith and seeds removed and cut into 6 pieces.
Add 2 cups tomato juice, olive oil, vinegar seasonings and half the vegetables to Blender Jar. Do not exceed 41/2
cups of content in jar. Cover, and blend for 4-5 pulses. Pour into large container. Repeat with remaining tomato
juice and vegetables. Add to container and stir well. Cover, and chill thoroughly before serving. Garnish with
seasoned herbs or croutons.
CHINESE FRIED RICE –
Serves 4-6
3-4 large mushrooms
2 medium stalks celery, cut to fit Food Chute
6 spring onions
1 cup cooked chicken, prawns, pork or beef, cut to fit Food Chute.
4 tablespoons vegetable oil
2 tablespoons soy sauce
2 cups cooked rice (preferably one day old.)
¼ teaspoons salt.
Insert Slicer Blade. Process mushrooms, celery, spring onions, and meat. Remove Slicer Blade, and insert Steel
Blade. Add eggs, and process to blend 2-3 pulses. In an electric frypan or wok, heat 1 tablespoon oil over a
medium heat. Stir-fry eggs until softly scrambled -–remove put to one side. Add 2 tablespoons oil and soya sauce
to pan, and stir-fry vegetables 1-2 minutes. Add eggs and salt, and stir-fry until hot about 1 minute.
