Kambrook KSC 100 manual Recipes, Vegetable Soup, Vichyssoise, Cream Of Mushroom Soup

RECIPES

VEGETABLE SOUP

Serves 16

90g butter, optional

4 large carrots, diced

8 large potatoes, peeled & diced

2 sticks celery, diced

4 large onions, peeled & diced

3 litres chicken or beef stock Salt & pepper to taste

1 cup cream

2 tablespoons chopped parsley

Melt butter in a saucepan, add vegetables and cook for 15–20 minutes – stirring occasionally. Place vegetables in Slow Cooker and add stock and seasoning. Cover and cook on LOW for 6–8 hours. Just before serving, stir in cream and parsley.

It is not necessary to cook vegetables in butter before placing in the Slow Cooker, but it will enhance the flavour.

VICHYSSOISE

Serves 12

4 leeks or onions

60g butter

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

4 medium potatoes, peeled & diced

11⁄2 litres chicken stock

2 cups milk

1 cup 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 in Slow Cooker with seasonings and potatoes. Stir in stock and cover, cook on LOW for 10–12 hours or HIGH 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 sprinkle with chives.

• Vichyssoise may also be served hot.

CREAM OF MUSHROOM SOUP

Serves 12

2 tablespoons butter or margarine

750g mushroom, sliced

11⁄2 litres chicken stock

1 large onion chopped Salt & pepper, to taste 2 cups cream

2 cups milk

4 tablespoons flour

2 tablespoons chopped parsley

Melt butter in a saucepan and add mushrooms, sauté lightly. Place mushrooms, chicken stock, onion and seasoning into Slow Cooker and stir well. Cover and cook on LOW for 6–10 hours, or HIGH for 21⁄2 –3 hours. About 30 minutes before serving, turn to HIGH then stir in cream and milk. Blend flour with a little milk, add some of the hot soup, and blend until smooth. Stir flour mixture into the soup, cook until thickened. Serve topped with parsley.

10