Recipes

Vegetable Soup

Serves 4

1 ½ tablespoons/30g butter

2 large carrots, peeled and diced

4 large potatoes, peeled and diced

2 sticks celery, diced

2 large onions, diced

8 cups/2 litres chicken or beef stock ½ cup/125ml cream

1 tablespoon parsley, finely chopped Salt and pepper, to taste

1.Melt butter in a saucepan, add vegetables and cook for 10 minutes, stirring occasionally.

2.Place vegetables into removable crockery bowl, add stock and seasonings. Cover with lid and cook on LOW setting for 6-8 hours. Just before serving, stir in cream and top with parsley.

Vichyssoise

Serves 4

1 ½ tablespoons/30g butter

2 leeks, thinly sliced

1onion, diced

2medium potatoes, peeled and diced

4cups/1 litre chicken stock

1cup/250ml milk

1cup/250ml cream ¼ cup sour cream

2tablespoons chives, chopped Salt and pepper, to taste

1.Melt butter in a pan, add leeks and chopped onion and sauté over low heat until lightly browned. Place into the removable crockery bowl with seasonings and potatoes. Stir in stock and cover with lid, cook on LOW setting for 5-6 hours or HIGH setting for 2-3 hours or AUTO setting for 3-4 hours.

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

3.Serve topped with a spoonful of sour cream and sprinkled with chives.

NOTE: Vichyssoise may also be served hot.

NOTE: All recipes use Australian Standard measuring cups and spoons.

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Kambrook KSC360 manual Recipes, Vegetable Soup, Vichyssoise
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