Directions

• Process tomatoes through the Juice Extractor. Measure 2 cups juice.
• Put juice, butter, sugar, onion powder, salt and pepper into 2-quart saucepan. Heat over medium heat.
• Add potato juice to milk. Stir into tomatoes and heat until slightly thickened.

Directions

• Place 1/2 onion and 1 clove garlic in 5 to 6 quart pan over high heat, cook until brown.
• In the same pan, add 2 green onions and 1 chili over high heat. Stir until onions are wilted, about 2 minutes and add black beans; whirl with Oster® Hand Blender, gradually adding 1-1/4 cups stock until smoothly pureed.
• In second pot, repeat process but add white beans and whirl, gradually adding remaining stock, until pureed.
• Set both pans on medium-high heat, stir often until steaming.
• From pans (or use measuring cups) pour soups simultaneously into opposite sides of a wide 1-1/2 to 2 cup soup bowl so they flow together but do not mix (1/2 black, 1/2 white). Repeat to fill all bowls.
• Garnish with red and green chilies. Serve with chili oil for extra kick!

Chili Oil

• Place chilies, cilantro and oil into Oster® Hand Blender cut and whirl until chilies are just finely chopped or minced (do not puree).
• Let mixture stand 24 hours and then strain through cheese cloth or very fine sieve.

Directions

• Place olive oil and butter into Oster Rice Cooker. Add garlic and onion and cook for about 5 minutes.
• Add vegetable broth and potatoes. Cook about 15 minutes, until potatoes are tender.
• Add whipping cream and sherry. Stir well.
• Stir in shrimp and simmer until shrimp are cooked through and turn opaque, about 8-10 minutes.
• Garnish with fresh chopped parsley if desired.

Directions

• Combine tomatoes, garlic, cucumbers, onion, peppers, vinegar, oil and bread in a large bowl.
• Working in batches, fill food processor fitted with chopping blade 3/4 full and pulse until mixture resembles a chunky puree. Pour into a large serving bowl and repeat with remaining ingredients.
• Season with salt and pepper, taste, and adjust flavors as necessary.
• Stir in water or tomato juice and thin to desired consistency.
• Chill gazpacho.
• Just before serving, peel and chop avocado into a small bowl, add lime juice and cilantro.
• Taste and reseason gazpacho as necessary, ladle individual servings into bowls and top with avocado garnish.

Directions

• Combine all ingredients, except the cheese and the cream, in a large pot and cook over a low heat until the potatoes are done.
• Add the cream and cheese. Heat until cheese has melted.
• Optional: For a heartier soup, add cooked diced or shredded chicken before adding the cheese.

Directions

• In butter, sauté onion, carrots, and celery with bay leaf and thyme. When softened, add first a dash of cognac and then the white wine. Season with salt and cayenne pepper. Add fish broth and tomato paste.
• Bring to a boil and let simmer for a few minutes. Puée mixture in an Oster® Blender or Oster® Food Processor and pass through sieve. Return soup to pan and bring to a simmer. Add salmon flakes and heated cream. Adjust seasonings to taste. Serve garnished with fresh thyme.

Directions

• Toast bread cubes lightly in an Oster® Toaster Oven until golden brown.
• Rub toasted croutons with garlic clove.
• Drizzle with olive oil and season with salt. Set aside.

Mussel Soup:

• In a saucepan, gently saute minced garlic and bay leaves in oil and butter; do not brown.
• Add mussels, white wine and red pepper flakes.
• Cover, and steam open mussels.
• Off heat, remove mussels from pan and extract them from their shells. Set aside.
• Add the reserved cannellini bean liquid to pan.
• Add beans, diced tomato and chopped parsley.
• Add salt and white pepper to taste.

To Serve:

• Heat soup bowls.
• Place one crouton in each.
• Add cleaned mussels to soup, ladle over croutons and serve immediately.

Directions

• In the Oster® Electric Skillet, heat 1/4 cup olive oil over medium heat.
• Add garlic, shallots, onion, celery root and jalapenos and cook for 1-2 minutes.
• Add the corncobs, half the corn kernels, fish stock and cream. Allow the soup to simmer for 20 minutes.
• Remove the soup from the heat.
• Remove the corncobs; puree the soup in the Oster® Blender and pour the soup back into the Oster® Electric Skillet, on low.
• Add the onion, celery, carrots, fennel, herbs, the other half of the corn kernels and cherry tomatoes.
• Stir in the ground conch and bring to a simmer.
• Season to taste with salt and pepper and serve with a wedge of lime.

Directions

• In a large saucepan, cook broccoli in water (do not drain).
• Put milk, cheese cubes, bouillon and flour into your Osterizer® blender container. Cover and process at ON.
• Add cheese mixture to broccoli.
• Add the half-and-half.
• Cook, stirring frequently, over medium heat until hot and until mixture thickens.
• Serve garnished with croutons.

Directions

• Open broth, tomato and bean cans with Oster® Can Opener.
• In a large pot over medium high heat, combine the oil, onion, fennel, carrots, eggplants and garlic and saute for five minutes.
• Add the broth, tomatoes and beans. Bring to a boil, reduce heat to low and simmer for 20 minutes.
• Add the parsley and escarole. Simmer for 5 more minutes and pepper to taste.
• Pour soup into bowls and garnish with 1 piece garlic toast, fennel top, shaved Parmesan cheese and a twist of red pepper.

Directions

• Add onions to lower steaming bowl and steam for 7 minutes. Add mushrooms to onions and steam for an additional 7 minutes or until mushrooms and onions are tender and soft.
• Transfer mushrooms and onions to large saucepan. Over medium heat, add broth, sherry, parsley, thyme and salt to mushroom and onion mixture. Cook for about 20 minutes.
• While mushroom mixture is cooking, make garlic croutons.
• Preheat broiler. Place bread slices on cookie sheet. Mix oil and garlic in small bowl, and brush on top of bread slices. Broil until golden brown, about 4 minutes. Flip slices over and brush tops with remaining oil mixture. Broil until golden brown and set aside for later use.
• Transfer mushroom mixture to large bowl and puree with hand blender until smooth. Return mixture to saucepan and add milk. Season with pepper to taste. If mixture is too thick, add more milk to desired consistency. If mixture is too thin, add heavy cream. Do not boil soup. Ladle into bowls, top each bowl with garlic crouton.