Cream of Tomato Soup
Print Recipes
Makes 4 servings
| Ingredients: |
4-5 medium ripe tomatoes
1 small onion cut in quarters
3-4 fresh basil leaves
2 Tbsp. Butter
½ tsp. salt
1 cup half-and-half or milk
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| Directions: |
- Place tomatoes, onion and basil in the jar
- Cover jar with lid. Press “On/Off” button, then press “Food Chop” button.
- Pour processed mixture in 3 qt. sauce pan. Add butter, salt and half-and-half.
- Stir while gently heating to 145°F; do not let soup boil.
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Cuban Black Bean Soup
Print Recipes
Makes 4 servings
| Ingredients: |
2 cans (15-19 oz. each) black beans
½ small red onion halved
4 or 5 sprigs cilantro stems discarded
1 small onion halved
2 garlic cloves
2 Tbsp. Olive Oil
1 cup water
½ cup sofrito*
1 Tbsp. Cilantro leaves
1 cup sour cream
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| Directions: |
- Rinse and drain beans; set aside
- Place red onion and cilantro leaves in jar. Cover jar and press “On/Off” button and the press“Food Chop” button.
- Remove mixture from jar and set aside (no need to rinse jar for the next step).
- Place onion and garlic in jar. Cover jar and press “On/Off” button and then press
“Food Chop” button.
- In a quart sauce pan cook onion and garlic in olive oil until tender.
- In jar, place 3 cups of beans with liquid and cilantro leaves. Cover jar with lid and press “On/Off” button and then press “Medium/Blend” button and press “Stop” button when desired consistency is reached. (Change to whatever the sequence will be on the final product).
- Stir bean mixture into soup remaining in saucepan; reheat as desired.
- Serve, if desired, with sour cream and onion chive mixture.
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*Sofrito is a popular condiment in Latin American cooking. It can be found in the Latin American or International foods sect
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