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NOTE: All recipes use Australian Standard measuring cups and spoons.
RECIPES
VEGETABLE SOUP
Serves 8-10
2½ tablespoons/50g butter, optional
4 large carrots, peeled and diced
8 large potatoes, peeled and diced
2 sticks celery, diced
4 large onions, peeled and diced
12 cups/3 litres chicken or beef stock
Salt and pepper, to taste
1 cup/250ml cream
2 tablespoons finely chopped parsley
Melt butter in a saucepan, add vegetables and
cook for 15-20 minutes – stirring occasionally.
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 parsley.
NOTE: It is not necessary to cook vegetables in
butter before placing in the removable crockery bowl,
but it will enhance the flavour.
VICHYSSOISE
Serves 8-10
4 leeks or onions
2½ tablespoons/50g butter
1 extra onion, peeled and chopped
Salt and pepper, to taste
4 medium potatoes, peeled and diced
6 cups/1½ litres chicken stock
2 cups/500ml milk
1 cup/250ml 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 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.
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
sprinkled with chives.
NOTE: Vichyssoise may also be served hot.
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