Page 19 - Vitamizer Recipe Book Circa 1970s

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B read Soup
Ser1Je. 4
to
5
1
t pt .
mi
l
k
1
sliced
o
ni
o
n
4 q,z. st
a
l
e
bread
Sprig
parsley
2 T.
b
u t t
er
Salt and
pepper
Fry b read and on i ons
in
bu tter
u
n
t
i
l
cooked. Place milk
in
Vi tamizer,
add
all other
i ngredi en ts,
cover,
r un
fo r
1 0
s
ec
o
n
ds .
Heat
until
j
ust b
o
il
in
g
.
Carrot and Potato Creme Soup
Serves 4
I p t .
mi lk
I
s
m
a l
l
onion
1 C.
diced
c
arr
o
t
s
2
T.
butter
2
cu t medium potatoes
Pepper
and salt
Place
i
pt.
m
i
l
k
and
a
l
l i ngredients in
Vitamizer,
cover,
run
for
a
b
o
u
t
15 sec
o
n
d
s
.
Place
in
doubl e boi ler o
r
saucepan and
heat
s
l o
w
l
y
add
i
n
g
the
remaining
milk and
sti rring
u
n
t
i
l
brought to
the
boi l , then cook
for about 5
mi nutes .
Spi nach Soup
Serve5
5
3
C. mi lk
t
C.
c
ho
p
p
ed
onion
3 C.
s
p
i
n
ac
h
or
s
i
l
v
e
r
beet
-!
C. bread
i
C.
c
e
le
r
y
leaves
2 T.
butter
Sprig
parsley
Salt
and
pepper
P lace a l l
i ngredien ts
in
Vi tamizer,
c
o
v
e
r
and
V
i
t
a
m
i
z
e
for approx .
1 5
s
e
c
o
nd
s
.
Place
;
,1
saucepa n
and
gently bring
to
boil, then
simmer
g
e
n
t
l
y
for
5 minutes.
2 C.
mil k
1 C.
cream
1
egg
2
sliced onions
Potato Soup
Serves 4
5
sliced medium potatoes
2
t .
salt
Pepper
2
T.
Butter
Place all i
ng
re
d
i
e
n
t s in
Vi tamizer
(except
o
ni
o
n
s
,
potatoes and cream).
V
i
t
a
m
i
z
e
for
20
seconds ,
add
t
h
e
oni ons
and potatoes sl
o
w
l
y and Vitamize
until
evenly mixed.
Place
in
s
auc
e
p
a
n
and gently b
r
i
n
g
to the boil,
stirring
constantly. Add cream at last
moment.
Pea Soup
Serves 4 to
5
3 C.
stock
2 T.
ground
split peas
1
r
a
s
h
er
of bacon
Pepper
1 C.
mi xed,
di ced vegetables
Salt
Vitarnize
all
ingred ients
u
n
t
i
l
smooth,
then
pour into
a saucepan and
cook for I t
hours. Serve
with si ppettes.
3
C.
milk
2
C.
shel led
fresh
peas
2 sprigs
p
a
r
s
l
e
y
1
T.
flour
Green Pea Soup
Serves 4
to
5 1 small onion
2
T.
butter
Salt and pepper
Place
all
ingred ients in V
i
t
a
m
iz
e
r
,
cove;-
and
Vitamize for
20
s
ec
o
nd
s .
Place
in
sauceĀ­
pan
a
n
d
gently heat to boiling
p
o
i
n
t
,
sti rring and then
simmer.
1 8