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Note: when using an electric stovetop, the heat diff user
MUST ALWAYS be used with the VersaWare® Pro stoneware.
Note: when using an electric stovetop, the heat diff user
MUST ALWAYS be used with the VersaWare® Pro stoneware.
Plantation Peanut Soup
6 cups chicken broth
1
/
2
cup celery, chopped
1
/
2
teaspoons salt
1
/
2
cup onion, chopped
4 tablespoons butter
1 cup peanut butter, chunky
2 cups light cream
1
/
2
cup fl our
1
/
2
cup water
1 cup peanuts, chopped (reserve
1
/
2
cup for garnish)
1. Combine all ingredients (except fl our and water) in VersaWare® Pro stoneware.
Place stoneware in slow cooker heating base, cover, and cook on Low for 4 hours.
2. In a separate bowl, combine fl our and water and mix into soup, stirring well.
Cook on High for an additional 20-25 minutes to thicken, stirring occasionally.
Garnish with chopped peanuts and serve.
Serves 8
Caramelized French Onion Soup
4 extra-large sweet onions, peeled
4 tablespoons butter
2 quarts beef or vegetable broth, divided
2 cups dry white wine
2 cups water
1 tablespoon fresh thyme leaves, minced
6 cups large seasoned croutons
1 cup Swiss or Gruyere cheese, shredded
1. Cut each of the onions in half and then half again. Cut each quarter into
1
/
4
-inch
thick slices.
2. Add butter to VersaWare® Pro stoneware and place on stovetop set to medium-
low heat. Stir every 7-8 minutes, and cook until onions are soft and caramelized,
about 45-50 minutes. Add the wine and let the liquid reduce almost completely,
about 15 minutes.
3. Add the broth, water, and thyme to the stoneware. Transfer the stoneware to the
slow cooker heating base, cover, and cook on High for 2
1
/
2
hours or until the soup
is thoroughly heated.
4. Just prior to serving, top soup with croutons and sprinkle cheese over the
croutons. Preheat the oven broiler and place the stoneware under broiler. Broil
until the cheese is melted and golden. Serve immediately.
Serves 8-10
54 55
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