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SOUPS

Prepare family-pleasing cream soups quickly and easily from leftover vegetables by
adding % cup cooked vegetables to 1 cup of thin white sauce in OSTERIZER. Cover
and process at PUREE until vegetables are smooth. Heat and serve. Broth or con-
sommé may be substituted for milk.

2 cups sour cream Yq teaspoon celery salt BORSCH
Y2 small lemon, peeled and seeded Yq teaspoon onion salt
Y4 teaspoon salt 1 cup diced cooked beets

Put 134 cups sour cream into OSTERIZER container, add remaining ingredients,
cover and process at PUREE until smooth. Serve icy cold garnished with remaining
sour cream. _

Yield: 4 servings

ne cups ah * pi gard ae CREAM OF

2 cups tomatoes ablespoons soft butter

2 tablespoons flour 1 teaspoon salt TOMATO SOUP
1 tablespoon sugar Dash of garlic salt

1 thin slice onion

Heat milk in a saucepan. Put the remaining ingredients into OSTERIZER container,
cover and process at PUREE until smooth. Remove cover and slowly pour the hot milk
into the mixture while processing. Reheat over low heat and serve immediately.

Yield: 4 servings

2 cups chicken broth 1 teaspoon salt VICH YSSOISE
2 cups cubed potatoes Dash white pepper

34 cup leek pieces 1 cup light cream
1 cup milk

Blender-chop potatoes and leek in chicken broth. Pour into a saucepan and cook po-
tatoes at low heat until tender. Put remaining ingredients, except cream, into the
OSTERIZER container, add cooked mixture, cover and process at LIQUEFY until
smooth. Pour into mixing bowl and stir in cream. Chill thoroughly before serving.
Garnish with chopped chives.

Yield: 4 to 6 servings

‘ cups cs : 5 tablespoons ey el TUNA
can condensed cream 0 1 7-ounce can tuna, draine
asparagus soup and flaked BISQUE

1 can condensed cream of
mushroom soup

Put 1 cup of milk into OSTERIZER container, add soups and wine. Cover and process
at PUREE until smooth. Pour into a saucepan and add remaining 11% cups milk and
tuna. Simmer about 10 minutes or until thoroughly heated.
Yield: 6 servings
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