Everything…Whip it into sour cream and cream cheese for dips and spreads. Add it to soups and rice dishes for extra flavor. Mix it with olive oil, garlic, and seasonings for a light marinade.
Cream of Asparagus Soup
This recipe can be used for a host of other soups – instead of asparagus, use spinach or broccoli.
- 4 Tbsp. butter or margarine
- ¼ cup onion, minced
- 4 Tbsp. flour
- 3 cups water
- 3 tsp. Vegetable Base
- 10 oz. asparagus, cut, trimmed and peeled
- ⅛ tsp. ground bay leaves
- 1 cup light cream
- salt and pepper to taste
Directions: Sauté onions in butter until soft. Blend in flour. Add water, Vegetable Base, asparagus, and bay leaves. Simmer until asparagus is tender. Bring to a boil. Salt and pepper to taste. Remove from heat and add light cream. Serve.
Serves: 6 / Prep time: 30 minutes
This recipe can be used on Beef, Poultry, or Fish.
- ½ cup of olive oil
- 1 clove garlic, minced
- 1 tsp. Vegetable Base
- 1 tsp. dried oregano
- 1 tsp. dried basil
- ¼ tsp. black pepper
Directions: Mix all the ingredients together either by hand or blender. Spread on food and cover with plastic wrap. Place meat in the refrigerator and marinate up to 4 hours. Grill, broil and pan fry.
Servings: Variable / Prep time: 5 minutes
Quick Vegetable Dip
- 1 cup sour cream
- 2 tsp. Vegetable Base
Directions: Whip together the sour cream and vegetable base with a whisk. Allow to stand 10 minutes. Serve.
Servings: 1 cup / Prep time: 5 minutes