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
2.Place vegetables in Slow Cooker and add stock and seasoning.
3.Cover and cook on LOW for
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
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.
16
