![RECIPES](/images/new-backgrounds/82273/8227317x1.webp)
RECIPES
VEGETABLE SOUP
Serves
2½ tablespoons/50g butter, optional 4 large carrots, peeled and diced
8 large potatoes, peeled and diced
2 sticks celery, diced
4 large onions, peeled and diced
12 cups/3 litres chicken or beef stock Salt and pepper, to taste
1 cup/250ml cream
2 tablespoons finely chopped parsley
Melt butter in a saucepan, add vegetables and cook for
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
4 leeks or onions
2½ tablespoons/50g butter
1 extra onion, peeled and chopped Salt and pepper, to taste
4 medium potatoes, peeled and diced
6 cups/1½ litres chicken stock
2 cups/500ml milk
1 cup/250ml cream
1⁄3 cup sour cream
2 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
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.
KSC650_IB_FA.indd 9 | 4/3/09 3:43:38 PM |