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RecipesRecipes
Beet Soup
Ingredients:
4 large beets, peeled, chopped into 1-inch pieces
1 tablespoon extra-virgin olive oil
1 small shallot, peeled
1 tablespoon sea salt
1 tablespoon ground white pepper
1 teaspoon smoked paprika
1 liter vegetable stock or purified water
2 tablespoons chopped chives
8 ounces goat cheese, divided
Directions:
1. Add all ingredients except cheese and chives to blender and pulse 10 times.
2. Blend on the Soup setting for 5 minutes.
3. Add 4 ounces of goat cheese and pulse 3 times.
Lid:
Plunger Lid only
Tip:
Serve soup hot or cold and top with chives and remaining goat cheese.
Tomato Basil Bisque
Ingredients:
2 (28-ounce) cans Italian peeled tomatoes
1 small bunch fresh basil, leaves only
1 garlic clove
Sea salt to taste
1 tablespoon red wine
2 tablespoons extra-virgin olive oil
Pinch sugar
2 tablespoons mascarpone cheese
Directions:
1. Add tomato, garlic, red wine, sugar, and oil to blender.
2. Set blender to 10 and blend for 5 minutes.
3. Add basil and mascarpone and blend on the same setting for 1 minute.
4. Season with sea salt and serve with crusty Italian bread.
Lid:
Plunger Lid only
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