eres OF fi cups near nieces Dee Y cup water

1 onion, quartered 2 whole cloves
CARROT SOUP 1% cups milk 2 tablespoons flour
1 cup chicken stock Y2 cup cream

Ys cup butter

Blender-chop carrots and onions in milk and chicken stock in OSTERIZER container.
Drain through sieve and reserve liquid. Sauté vegetables in butter, add water and
cloves and cook until tender. Remove cloves, put half the reserved liquid, vegetables
and butter and flour into OSTERIZER container, cover and process at BLEND until
smooth. Pour into saucepan, add remaining liquid and cook slowly about 10 minutes,
stirring constantly. Just before serving add cream and season to taste.

Yield: 4 servings

SUPREME : — egg yolks : 2 10%2-ounce cans condensed
medium onion, quartere : tomato soup
TOMATO SOUP 2 tablespoons butter 3 cups milk
1 3-ounce package cream cheese, Ye teaspoon garlic powder
cubed V2 teaspoon paprika

Blender-grate egg yolks, empty onto wax paper and set aside for garnish. Blender-chop
onion and sauté in butter. Put sautéed onion and half of the remaining ingredients
into OSTERIZER container, cover and process at BLEND until smooth. Empty into
a saucepan. Repeat process with remaining ingredients. Heat, stirring constantly,

but do not boil.
Yield: 6 to 8 servings

PEA AND CURRY 2 tablespoons soft butter Y cup milk
SOUP 1 tablespoon flour 1% cups cooked peas
2% cups rich chicken stock 112 teaspoons curry powder
1 chicken bouillon cube Salt to taste

Put butter, flour and chicken stock into OSTERIZER container, cover and process at
MIX until smooth. Empty into saucepan. Put remaining ingredients into OSTERIZER
container, cover and process at PUREE until smooth. Pour into saucepan and mix well
with chicken stock mixture. Simmer until thick, stirring constantly. yield: 8 servings

CREAM OF i — onion, quartered VA) allie "
3 cup butter ash of sa
CELERY SOUP 6 to 8 stalks celery cut into Dash of pepper
1” pieces 2 cups milk
2 potatoes, cubed 8 sprigs parsley
1 cup water V2 cup heavy cream

Blender-chop onion. Sauté in butter until golden brown. Put celery, potatoes, water,
bay leaf, salt and pepper into saucepan, cover and cook slowly for 30 minutes or until
soft. Remove bay leaf. Put 1 cup milk into OSTERIZER container with half of cooked
vegetable mixture and onions, cover and process at BLEND until smooth. Pour into
saucepan. Repeat with remaining mixture. When mixture is smooth, add parsley and
process only until chopped. Add to mixture in saucepan and heat slowly. Add cream
and seasonings before serving.

Norte: This soup may be cooled and frozen before cream is added. Thaw in saucepan
over low heat, add cream and serve. Yield: 6 servings

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