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16
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
1. Melt butter in a saucepan, add
vegetables and cook for 15–20
minutes – stirring occasionally.
2. Place vegetables in Slow Cooker and
add stock and seasoning.
3. Cover and cook on LOW for 6–8 hours.
4. 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
1
1
⁄2 litres chicken stock
2 cups milk
1 cup cream
1
⁄3 cup sour cream
2 tablespoons chopped chives
1. Halve the leeks lengthwise, wash
thoroughly to remove all grit, slice
finely.
2. 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.
3. Stir in stock and cover, cook on LOW
for 10–12 hours or HIGH 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 sprinkle with chives.
Vichyssoise may also be served hot.
Recipes
KSC110_IB_Issue0210_V1.indd 16 8/12/09 9:12 AM