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Tomato Soup Serves 6
1kg tomatoes, fresh or canned, roughly chopped
4 cups beef stock
1 small onion, peeled and chopped
3 tablespoons sugar
1
/
2
teaspoon basil
1 tablespoon Worcestershire sauce
fresh ground pepper to taste
1
/
2
cup cream
1. Place all ingredients except cream into the
Slow Cooker.
2. Cover and cook on High for 4 - 5 hours.
3. Allow to cool, then puree in a food processor
or blender.
4. Return soup to the Slow Cooker and reheat
on High for 1 - 2 hours.
5. Stir through cream prior to serving.
Note: If you prefer a thicker soup, blend 1
tablespoon of cornflour with
1
/
4
cup water. Stir
through soup before adding cream and cook on
High until thickened.
Note: Stock cubes or powered stock dissolved in
water can be used in place of stock.
Beef Stock Makes 8 cups
1.5kg beef bones
1 celery stalk, sliced
1 parsnip, peeled and sliced
4 peppercorns
1 onion, peeled and sliced
2 cloves garlic, peeled and sliced
bouquet garni
6 cups water
1. Ask your butcher to crack the bones. Remove
any large pieces of meat and chop finely.
2. Wash the bones and place into the Slow
Cooker with the chopped meat, vegetables,
bouquet garni and remaining ingredients.
3. Cover and cook on High for 4 - 6 hours.
4. Strain and allow to cool. Skim off any
solidified fat. Use as desired.
Note: Bouquet Garni – This is a French cookery
term, and means a bunch of herbs consisting of
a bay leaf, sprig of thyme, tarragon, chervil (or
other fresh herbs available), 3 or 4 parsley sprigs,
half a carrot and a small stick of celery, tied
together. You can make a few and keep them in
the refrigerator ready to add flavour to stocks,
stews and casseroles. A bouquet is easier to
remove from the finished dish than stray leaves.
Chicken Stock Makes 8 cups
Raw or cooked chicken carcass, skin, chicken
pieces (such as wings, backs, etc)
1 onion, peeled and roughly chopped
1 carrot, peeled and roughly sliced
1 celery stalk, sliced
fresh thyme
1 bay leaf
6 cups water
1. Place all ingredients into the Slow Cooker.
Cover and cook on High for 4 - 6 hours.
2. Strain and allow to cool. Skim off any
solidified fat. Use as desired.
11
Recipes.