Kambrook KSC650 manual Vegetable Soup, Serves, Vichyssoise

RECIPES

VEGETABLE SOUP

Serves 8-10

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 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 8-10

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 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.



KSC650_IB_FA.indd 9 4/3/09 3:43:38 PM