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10
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
1
1
⁄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
1
1
⁄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 2
1
⁄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.