Kambrook KSC450 manual Recipes, Vegetable Soup, Vichyssoise

RECIPES

VEGETABLE SOUP

Serves 6-8

2 tablespoons/40g butter, optional

3 large carrots, peeled and diced

6 large potatoes, peeled and diced 1½ sticks celery, diced

3 large onions, peeled and diced

8 cups/2 litres chicken or beef stock Salt and pepper, to taste

¾ cup/190ml cream

1½ tablespoons finely chopped parsley

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

NOTE: It is not necessary to cook vegetables in butter before placing in the removable crockery bowl, but it will enhance the flavour.

VICHYSSOISE

Serves 6-8

3 leeks or onions

2 tablespoons/40g butter

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

3 medium potatoes, peeled and diced

5 cups/1¼ litres chicken stock 1½ cups/375ml milk

¾cup/190ml cream ¼ cup sour cream

1½ tablespoons chopped chives

Halve the leeks lengthwise, wash thoroughly to remove all grit, slice finely. 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 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. Stir in milk, allow to cool then puree in a blender or food processor. Stir in cream then chill.

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.



KSC450_V3.indd 9 12/11/08 4:15:34 PM