Cheesy Tavern Soup
1/2 cup celery, chopped
1/2 cup carrots, chopped
1/2 cup green peppers, chopped
1/2 cup onion, chopped
4 tablespoons olive oil
64 ounces chicken broth
4 tablespoons butter
2 teaspoons salt
2 teaspoons pepper
1/2 cup flour
4 cups grated Cheddar cheese
2 cans beer (room temperature)
1.On stovetop set to medium heat, sauté celery, carrots, onions, and peppers in olive oil in VersaWare® Pro stoneware until tender.
2.Add remaining ingredients (except flour and cheese) into stoneware and place in slow cooker heating base. Cover and cook on Low for 6 hours or on High for
3.Dissolve flour in a small amount of water and add to soup, stirring in well.
4.Top with grated cheese and place in preheated broiler for
Serves 8
Note: when using an electric stovetop, the heat diffuser
56MUST ALWAYS be used with the VersaWare® Pro stoneware.
Red Bliss Potato and Leek Clam Chowder
Olive oil
4 slices smoked bacon, cut into
2
2cups red bliss potatoes, cut into
1 cup leeks, finely chopped
1 cup celery, chopped
2 carrots, peeled and finely chopped
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
2 cups water or clam juice
1 cup dry milk powder
1/3 cup flour
1 cup chilled water
3 cups cream Ground paprika
1.Cover bottom of VersaWare® Pro stoneware with oil and place on stovetop set to medium heat and add bacon. Sauté bacon until crispy, remove with a slotted spoon, and set aside on a paper towel to drain. Cool and reserve in refrigerator for garnish.
2.Place the clams in a small mixing bowl and cover with plastic wrap. Chill in the refrigerator while preparing the soup.
3.Place the reserved clam liquid in the stoneware and add the potatoes, leeks, celery, carrots, sugar, salt and pepper. Mix thoroughly to blend. Stir 1 cup of the water.
4.Place the stoneware in slow cooker heating base, cover, and cook on Low for
5.In a medium mixing bowl, combine the dry milk and flour. Gradually whisk in 1 cup of chilled water. Add this mixture to the soup and stir to combine. Cover and cook on High
6.To serve, ladle the soup into 6 individual bowls, dust each with the paprika and crumble the bacon evenly over each serving.
Serves
Note: when using an electric stovetop, the heat diffuser | 57 |
MUST ALWAYS be used with the VersaWare® Pro stoneware. |
6/2/08 10:54:36 AM