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Vegetable soup
2.5 litres
Butter 30g
Mixed vegetables, e.g. potato, onion,
carrot, parsnips, celery, leek, tomato
1.25kg
Flour 30g
Stock 1100ml
Salt and freshly ground black pepper
Mixed herbs 1tsp
Method
Peel, wash and cube or slice all the
vegetables. Melt butter in a pan and
gently fry the vegetables for 2-3
minutes. Add the hot stock. Stir well
and bring to the boil. Season to
taste and add mixed herbs. Transfer
all ingredients to the crock pot and
place pot in the slow cooker base.
Cover with the lid and cook for
approximately 5
1
/2 - 7
1
/2 hours. Cool
and liquidise the soup and then
reheat in a pan on the hob. Thicken
it with the flour.
Poultry
Chicken paprika
2.5 litres
Chicken portions 4
Butter 30g
Seasoned flour 50g
Onions, chopped 3 large
Carrots peeled and sliced
4
Green pepper, de-seeded and chopped
1
Paprika 1tsp
Tomato puree 1tsp
Chicken stock 500ml
Salt and freshly ground black pepper
Method
Clean, wipe and dry chicken, coat in
seasoned flour. Using a pan, fry the
chicken in the butter until brown all
over. Add onions and carrots and fry
until soft. Add pepper, paprika,
tomato puree, and the remaining
flour, stir well. Gradually mix in the
chicken stock. Bring to the boil and
season. Transfer all ingredients to
the crock pot and place in the base
unit. Cover with the lid and cook for
approximately 3
1
/2 - 6
1
/2 hours.
48790 MUK Rev1 1/5/08 15:55 Page 7