Wednesday, July 19, 2006

Green Pepper Soup © 1955

1 small green pepper, cubed
1/2 small onion, sliced
2 cups chicken stock or bouillon
2 tablespoons butter
1 tablespoon flour
1/4 teaspoon salt
1 cup milk

Method: Sauteé onion and 3/4 of the green pepper in 1 tablespoon butter in sauce pan until cooked through. Add chicken stock and simmer for 10 minutes. Put the milk, butter, flour and salt in the OSTERIZER (read: 'blender') container. Add the cooked mixture. Cover and start processing at Lo Speed. Turn to Hi Speed and blend thoroughly. Add remaining green pepper and run at Hi Speed until the pepper is coarsely chopped. Pour back into the sauce pan. Cook over low heat until creamy. Yield: about 4 servings

Deluxe Osterizer Recipes


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