Corn Soup (juicer)
rec.food.cooking/Kylie (kkno) (1999)

Juicers are fun. You can experiment with combining lots of different kinds (though I must admit I like just plain carrot juice so much, I rarely get beyond it to mix it with others). Some good combos are:

carrot and apple
apple and pineapple
apple and orange
watermelon and orange

Apart from saving the leftover carrot mush to put in soups, I have discovered one really good savory recipe that needs the juicer - corn soup. I had it in a restaurant once - smooth and creamy, with a string corn taste but no actual corn bits. I finally figured out that the juicer was the way to do it. So if you like corn and would like a quick and creamy soup:

Juice 4 cobs corn (just slice the corn kernels off the cob and spoon them into the hopper)
Addd 1 carrot

In a saucepan, soften 1 thinly sliced onion in 1-2 Tbsp butter. When onion is soft and golden, add corn and carrot juices and 2 cups chicken stock, bring up to simmer. Add pepper and salt to taste. Simmer 10 minutes with the lid on to develop the flavors, then add 1/2 cup cream just before serving.

You can also put some of the leftover corn mush into the soup if you like more fiber/texture, or save some of the corn kernels and put them in whole.