Basic HTML Version
A
Vi t amizer
S
p
ecial .
1 +,
C.
stock
1 �C.
cream
1
C.
chopped
leeks
t
C.
s
l i
c
e
d
potatoes
I
C. s l i ced
on i ons
COLD
SOUPS
Vichyssoi se
Serves 4
1 t.
salt
Pepper
2 T.
chopped chives
t
C.
c
e
le
ry
Pu t
s t ()ck
a nd
s
e
a
so
n
i n
g
i n the Vitamizer, s
w
i
tc
h on and ad
d slowly
the
pota toes,
on i ons ,
'-'clay and l eeks .
V
i
t
a
mi z
e
unt i l fi ne l y blended. C
o
o
k
over a
low
heat , s
t
i r
r
i
n
g
con s ta n t l y
u n t i l i t
c
o
m
e
s to the
boi l .
S immer
for 5 mi n1;.tes .
Ch i l l
thoroughly
i n
che
re fr i ge ra t o r ;
j ust
b
ef
o
r
e
servi ng, s t i r i n
t
h
e
cream and g
a
r
n
is
h each bowl with
l
h opped
ch i ves .
Apr icot Soup
Serves 4
2
T.
cold
water
10
cut up dried
a
pr
i
c
ot
h
a
l
ves
1
pt . pineapple
ju ice
2
slices
lemon
1 t . g
e
l
a
t
i
n e
1 1 .
sal t
Soak the c�t.lti ne
in
cold wa ter for
1 0
mi nutes and then di ssolve
over h ot water .
Soak
a pr i cot s i n the pi neappl e j u i ce
for ! hou r then
Vitamize al l
in
gr
e
d
ie
n
t
s
for
25
s
e
c
o n
d
s
.
Thorough ly
chi l l
i n
the refr igerator.
Vi tamize
agai n for
1 5
seconds just before servi ng .
Pi
eapp
l
e
Soup
Serves 3
1
t.
gel at ine
d i sso lved
i n
1
i
C.
hot
water
8
mint
leaves
1 C. pineapple j u ice
Salt
2 C.
d iced pi neapple
Soak
the gel a t i n e
in h
ot
water, t hen place all
i ngredients
in
Vitamizer,
cover, Vitamize
ror
20
seconds .
Thorough ly
c
h
i l
l
i n
refrigerator and
V
i
ta
mize
for
a further
20
seconds
before servi ng.
Ch i l l ed Fru i t Soup
Serves 6
t
l b .
stoned
d ry
prunes
1 1 b .
dr ied
a pr icot s
3
pts . water
t
t. c
i
n
n
a
m
o
n
2
T. cornflour
3
di ced
pee led apples
t c. sugar
Place al l
i ngred ients except
t h e cornflou r
in
a
saucepan
and
cook
unt i l
tender.
Al l ow
t he mi xture
to coo l
a nd t hen
place
i t
one
third
at a time
i n
the
Yi tamizer, cover i ng
and f u n n i n g
each
bat ch for
approxi matel y
1 5
seconds . Then return to
saucepan
and add the
cornflou r
mi xed
wi t h
a
l i tt l e
c
o
l
d
water,
cook
and
st ir
unt i l
cl
e
a
r
l ook i ng.
Then ch i l l J nd
serve
c
o
ld
.
A l i t t le
sherry
im
p
r
o
v
e
s thi s flavour.
1
C .
mi l k
�
C.
ch i cken
s
t
o
c
k
3 T. bu t ter
1 C. chopped
onions
I ced
B
rocco l i Puree
Serves 4
i
C.
c
ho
p
p
e
d
ce
l
er
y
2 C. broc{:oli (
t
op
s)
1
t.
sal t
Pepper
1 C.
c ream
Sa ute
on i on
and
celery
in the bu tter unt i l
tender.
Then
add
the broccol i
and
chicken
s t ock
cooking
u n t i l
brocco l i
i s tender .
Place everything
except
the
c
r
e
a
m
i n
the
V i r ami zcr ,
cover
and
run for
] 0
seconds . Then reheat
i n
saucepan
and
add
cream.
Serve
ch i l l ed .
22