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Recipes
Vegetable Soup
Serves 4
1 ½ tablespoons/30g butter
2 large carrots, peeled and diced
4 large potatoes, peeled and diced
2 sticks celery, diced
2 large onions, diced
8 cups/2 litres chicken or beef stock
½ cup/125ml cream
1 tablespoon parsley, finely chopped
Salt and pepper, to taste
1. Melt butter in a saucepan, add
vegetables and cook for 10 minutes,
stirring occasionally.
2. 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 top
with parsley.
Vichyssoise
Serves 4
1 ½ tablespoons/30g butter
2 leeks, thinly sliced
1 onion, diced
2 medium potatoes, peeled and diced
4 cups/1 litre chicken stock
1 cup/250ml milk
1 cup/250ml cream
¼ cup sour cream
2 tablespoons chives, chopped
Salt and pepper, to taste
1. Melt butter in a pan, add leeks and
chopped onion and sauté over low
heat until lightly 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.
2. Stir in milk, allow to cool then puree
in a blender or food processor. Stir in
cream then chill.
3. 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.