Kambrook KSC110 manual Recipes, Vegetable Soup, Vichyssoise

Recipes

Vegetable Soup

Serves 16

90g butter, optional

4 large carrots, diced

8 large potatoes, peeled & diced

2 sticks celery, diced

4 large onions, peeled & diced

3 litres chicken or beef stock Salt & pepper to taste

1 cup cream

2 tablespoons chopped parsley

1.Melt butter in a saucepan, add vegetables and cook for 15–20 minutes – stirring occasionally.

2.Place vegetables in Slow Cooker and add stock and seasoning.

3.Cover and cook on LOW for 6–8 hours.

4.Just before serving, stir in cream and parsley.

It is not necessary to cook vegetables in butter before placing in the Slow Cooker, but it will enhance the flavour.

Vichyssoise

Serves 12

4 leeks or onions

60g butter

1 extra onion, peeled & chopped Salt & pepper to taste

4 medium potatoes, peeled & diced

11⁄2 litres chicken stock

2 cups milk

1 cup cream

1⁄3 cup sour cream

2 tablespoons chopped chives

1.Halve the leeks lengthwise, wash thoroughly to remove all grit, slice finely.

2.If using onions, peel and slice. Melt butter in a pan, add leeks or onion and chopped onion and sauté over low heat until softened but not browned. Place in Slow Cooker with seasonings and potatoes.

3.Stir in stock and cover, cook on LOW for 10–12 hours or HIGH for 3–4 hours.

4.Stir in milk, allow to cool then puree in a blender or food processor. Stir in cream, then chill.

5.Serve topped with a spoonful of sour cream and sprinkle with chives.

Vichyssoise may also be served hot.

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