Basic HTML Version
Macaron i Soup
Serves 4
1
pt . stock
1 t .
Worcestersh i re sallce
1
C� dice;d vege
t
a
b
le
s
Pepper and s
a
l t
1
sfnall
onion
! C . macaron i
Pl ace
a l l
i ngred i ent s
except
macaroni
i n
Vi tamizer, cove r
and
r un
for
1 5
seconds .
Pou r
i n t o
saucepan,
add
macaron i and
cook
for
20 minu tes.
Toheroa Soup
Serves 6
to
8
2
pts .
milk
2
oz. butter
2
p
t
s
.
s tock (fish
preferred)
2 T.
flour
1
t i n toheroas
S
a
l
t
,
cayenne,
e
t
c
. ,
to
taste
E
m
p
t
y the ti n
of
toheroas i nto
the Vitamizer,
cover,
and
run
fo r approx i mately
half
a
mi nute,
un ti l
fu l ly
g
r
o
u
n
d
.
M e l t the butter
in
a sa ucepan
and
thi cken w i th
t
h
e flour ,
add the
stock,
seasoning
a nd
b
o
i
l
i
n
g
milk,
a
nd
t hen
t he
v i tami zed
toheroas .
Th i s
soup
curd les easily, and
should
t
h
i
s
occur
pass i t
th rough the Yi tam izer aga i n
to
uncurdle i t .
L
eftovers Soup
Serves
5
I
pt. v
e
ge
t
a
b
l
e
water or stock
1
s
p
r
i
g parsley
4
C. leftovers of
vegetables etc.
1
sma l l
onion
1 C.
cut t
o
m
at
o
es
Salt
and
peppe r
to
taste
Place
a l l
i ngredient s i n
V
i
t
a
m
i
z
e
r
,
cover,
run
for
1 0
seconds
to 1 5
seconds .
Pour
i n to
d
o
ub
l
e
boi ler
or saucepan and
h
ea
t
s l owly
t
i
l
l
bo i l i ng,
s immer
for
5
mi n utes
wh i l e
sti rring.
Ki dney Soup
Serves
6
1
Ox k
i
d
n
e
y
1 T.
butter
1
onion
and
half
s
t
i
c
k
celery
d
i
c
ed
1
� T. plain
flour
1
s
m
a
l
l
carrot ,
d
ic
e
d
I t.
salt
! small
p
ar
s
n
i
p
or turnip, d i
c
e
d
t t.
pepper
2 pt .
water
or s tock
i lemon
Wash and dry kidney ,
r
em
o
v
e
f
a
t
,
cut
i
n
t
o
pieces,
d redge
in
flour
and
fry in butter
unt i l
brown . Then pl ace
al
l
i ngred ients
in
Yi tamizer,
with
half
w
a
t
e
r
or
s
t
o
ck
,
Vitamize 1 0
seconds . Pour i nto saucepa n , br ing
to boi l
and
s immer
f
o
r
ha l f hour .
2 C.
m
ea
t stock
Spring Soup
Se,.ves 4
i C.
celery
Top
of a
s
p
r
i
n
g o
n
i
o
n
(
c
h
o
p
pe
d
)
1 C.
diced
carrots
1
sprig pa
r
s
l
e
y
Sal
t,
pepper
to
taste
2
sliced tomatoes
Place all
i ngredient s
in
Vitamizer,
cover, run
for
20
s
ec
o
n
ds
.
dilute wi t h
ex
t
r
a
stock to
desi red
consistency.
Saute Almond Soup
Serve8
4
3
C.
chicken
stock
t t. sugar
1
C.
blanched
almonds
1 T.
flour
i
t.
dry
mustard
1
C. cream
!
t.
paprika
1
T.
butter
Warm i n saucepan and
Sau te the
almonds in
the butter
unti l
pale
brown.
Then place
al l the
i ngredients
except
the
c
r
e
a
m
in
the
Yi tamizer.
C
ov
e
r
and
run
for approximately
15
seconds .
Place
in
saucepan
and
simmer
for about
a
quarter of
an
hour.
Add
c
r
e
a
m and serve .
2 1