Kambrook KSC700 Recipes, Vegetable Soup, Vichyssoise, Cream of Mushroom Soup, French Onion Soup

Recipes

Vegetable Soup

Serves 4-6

2 tablespoons/40g butter

3 large carrots, peeled and diced

6 large potatoes, peeled and diced

2 sticks celery, diced

3 large onions, diced

10 cups/2.5 litres chicken or beef stock ¾ cup/190ml cream

2 tablespoons parsley, finely chopped Salt and pepper, to taste

1.Place the removable cooking pot onto a stovetop and turn to a medium heat. Melt butter and add vegetables and cook for 10 minutes, stirring occasionally.

2.Pour stock and seasonings into removable crockery pot, cover with lid.

3.Place removable cooking pot into the slow cooking base and cook on ‘LOW’ setting for 6-8 hours.

4.Just before serving, stir in cream and top with parsley.

Vichyssoise

Serves 4-6

2 tablespoons/40g butter

3 leeks, thinly sliced

1 onion, diced

3 medium potatoes, peeled and diced

5 cups/11/4 litres chicken stock

1 ½ cups/375ml milk

1 cup/250ml cream 1/3 cup sour cream

2 tablespoons chives, chopped Salt and pepper, to taste

1.Place the removable cooking pot onto a stovetop and turn to a medium heat. Melt butter, add leeks and chopped onion and sauté over low heat until lightly browned.

2.Add seasonings and potatoes to removable cooking pot, stir in stock and cover with lid.

3.Place removable cooking pot into the slow cooking base and cook on ‘LOW’ setting for 5-6 hours or ‘HIGH’ setting for 2-3 hours or ‘AUTO’ setting for 3-4 hours.

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 sprinkled with chives.

NOTE: Vichyssoise may also be served hot.

Cream of Mushroom Soup

Serves 4-6

2 tablespoons/40g butter or margarine

700g mushroom, sliced

1 large onion, diced

5 cups/11/4 litres chicken stock

1 cups/250ml cream

2 cups/500ml milk

2 tablespoons cornflour

2 tablespoons parsley, finely chopped Salt and pepper, to taste

1.Place the removable cooking pot onto a stovetop and turn to a medium heat. Melt butter, add mushrooms and onion, sauté lightly.

2.Place chicken stock into the removable cooking pot, stir well and cover with lid.

3.Place removable cooking pot into the slow cooking base and cook on ‘LOW’ setting for 5-6 hours or ‘HIGH’ setting for 2-3 hours or ‘AUTO’ setting for 3-4 hours. 30 minutes before serving, turn to ‘HIGH’ setting then stir in cream and milk. Blend cornflour with 2 tablespoons of the hot soup and blend until smooth. Stir flour mixture into the soup and cook until thickened.

4.Serve topped with parsley.

French Onion Soup

Serves 4-6

6 cups/1 ½ litres beef stock

5 tablespoons/100g butter

5 onions, thickly sliced

1 teaspoons/5g salt

1 tablespoons/20g sugar ½ cup/75g flour

1 cups/80g grated Parmesan cheese

1.Place the removable cooking pot onto a stovetop and turn to a low heat. Melt butter and sauté the onions for 20 minutes, stirring regularly. Add the salt and sugar and stir until caramelised. Add the flour and cook for 3 minutes.

2.Pour stock into the removable cooking pot, stir well until combined and cover with lid.

3.Place the removable cooking pot into the slow cooking base and cook on ‘LOW’ setting for 5-6 hours or ‘HIGH’ setting for 2-3 hours or ‘AUTO’ setting for 3-4 hours.

4.Sprinkle with Parmesan cheese to serve.

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