Soups

Ingredients

• 3 tbsp butter
• 4 leeks, white & light green parts only, roughly chopped
• 3 cloves garlic, chopped
• 2 pounds Yukon Gold potatoes, peel and chopped into 1 inch pieces
• chicken or vegetable broth to the MIN fill line
• 1/2 tsp thyme
• 1 cup heavy cream (optional)
• chives, finely chopped for garnish (optional)
• Salt and fresh pepper, to taste

Directions

1. Melt butter over medium heat in a skillet. Add leeks and garlic and sauté until soft and wilted, about 10 minutes. Adjust heat so they don't brown.
2. Add the cooked leeks and garlic to the Idavee chamber along with the potatoes and thyme.
3. Fill to the MIN line with chicken broth and press the PUREED SOUP button. Soup will be done in about 30 minutes.
4. After the soup is done, you may add the heavy cream to give the soup body. Just stir it into the soup in the chamber until you reach the desired consistency.
5. Pour soup into bowls and garnish with salt, pepper, and chives.

Ingredients

• 1 tsp sesame or olive oil
• 2 cloves garlic, chopped
• 1/4 cup shallots, chopped
• 12 ounces fresh or frozen shelled edamame
• 3 cups baby spinach
• chicken or vegetable broth to the MIN fill line
• 1 tbsp soy sauce
• 4 tbsp sour cream, for topping
• 1 tbsp sliced green onions, for topping
• freshly cracked black pepper to taste

Directions

1. Heat oil over medium heat in a skillet. Add shallots and garlic and sauté until soft, about 1-2 minutes.
2. Add shallots & garlic along with edamame, soy sauce, and spinach the Idavee chamber.
3. Fill to the MIN line with broth and press the PUREED SOUP button. Soup will be done in about 30 minutes.
4. Pour soup into bowls and top with a dollop of sour cream, green onions and black pepper.

Ingredients

• 2 lbs asparagus (2 bunches)
• 1 tbsp unsalted butter
• 1 medium onion, chopped
• Chicken broth to the MIN fill line
• 4 tbsp sour cream
• Salt and fresh pepper, to taste

Directions

1. Melt butter over low heat in a skillet. Add onion and sauté until soft, about 2-3 minutes.
2. Cut the asparagus into pieces and place in the Idavee chamber.
3. Add sour cream, salt & pepper, and sautéed onions to the chamber.
4. Fill to the MIN line with chicken broth and press the PUREED SOUP button. Soup will be done in about 30 minutes.

Ingredients

• 2 measuring cups of dry split peas
• 1 carrot diced into small cubes
• 1/2 onion chopped into small pieces
• Tap water between the MIN and MAX lines

Directions

1. Place all ingredients, in the order listed, into the barrel.
2. Press the PUREED SOUP function button and wait about 30 minutes.
3. Pour into bowls, season to taste and drizzle with olive oil

Ingredients

For the Soup

• 1 28-oz. can whole peeled plum tomatoes
• 2 tablespoons olive oil
• 1/2 teaspoon red pepper flakes
• 2 cloves garlic, minced
• 1 cup diced onion
• Chicken stock to fill line (between 3-4 cups)
• Kosher salt and freshly ground pepper

For the Croutons

• 1/2 baguette, sliced (about 16 slices)
• Olive oil, for drizzling
• 8 ounces fresh mozzarella, thinly sliced
• Fresh basil leaves

Directions

Heat oil and red pepper flakes in a saucepan over medium heat. Add garlic and onion. Stir while cooking until onions are tender, about 6 minutes. Add this mixture to your Idavee machine with the tomatoes and pour in chicken stock until it reaches the MIN fill line. Place the lid on the machine and press the Pureed Soup button. Wait about 30 minutes for the cycle to complete. 

Meanwhile, drizzle bread with oil. Toast in 375 degrees oven until it begins to turn golden, about 5 minutes. Top with mozzarella and return to oven. Cook until cheese begins to melt, about 1 minute more. Top with fresh basil, season with salt and pepper, and serve with soup.

Ingredients

• 1 red or yellow onion
• 2 cups broccoli florets
• 2 carrots diced into small pieces
• 1 tsp pepper
• Tap water between MIN and MAX lines
• 2 tsp sea salt
• Pinch of grated nutmeg
• Dash of olive oil
• Fresh parsley for garnish

Directions

1. Add onion, broccoli, carrots, and pepper to the chamber.
2. Add water between the MIN and MAX lines
3. Attach the head unit to the chamber and press the PUREED
   SOUP button.
4. When the cycle is complete, pour soup into a bowl and add the remaining ingredients, adding the olive oil last.
5. Serve hot, garnished with parsley

Ingredients

• 6 measuring cups of diced pumpkin, squash or zucchini
• 1 carrot diced into small cubes
• 1 measuring cup of uncooked rice
• 1 celery stalk diced into small pieces
• Tap water between the MIN and MAX lines

Directions

1. Place all ingredients, in the order listed, into the barrel.
2. Press the PUREED SOUP function button and wait about 30 minutes.
3. When the cycle completes, add salt to taste and garnish with parsley