16
Vegetable Soup
Serves 6-8
2 tablespoons/40g butter, optional
3 large carrots, peeled and diced
6 large potatoes, peeled and diced
1½ sticks celery, diced
3 large onions, peeled and diced
8 cups/2 litres chicken or beef stock
Salt and pepper, to taste
¾ cup/190ml cream
1½ tablespoons finely chopped parsley
1.
Melt butter in a saucepan, add
vegetables and cook for 15-20
minutes – stirring occasionally.
2.
Place vegetables into removable
cooking bowl, add stock and
seasonings.
3.
Cover with lid and cook on ‘LOW’
setting for 6-8 hours.
4.
Just before serving, stir in cream and
parsley.
It is not necessary to cook vegetables
in butter before placing in the cooking
bowl, but it will enhance the flavour.
Vichyssoise
Serves 6-8
3 leeks or onions
2 tablespoons/40g butter
1 extra onion, peeled and chopped
Salt and pepper, to taste
3 medium potatoes, peeled and diced
5 cups/1¼ litres chicken stock
1½ cups/375ml milk
¾ cup/190ml cream
¼ cup sour cream
1½ tablespoons chopped chives
1.
Halve the leeks lengthwise, wash
thoroughly to remove all grit, slice
finely.
2.
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
cooking bowl with seasonings and
potatoes.
3.
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.
4.
Stir in milk, allow to cool then puree
in a blender or food processor. Stir in
cream then chill.
5.
Serve topped with a spoonful of sour
cream and sprinkled with chives.
Vichyssoise may also be served hot.
Recipes
Summary of Contents for PROFILE KSC450
Page 2: ...Instruction Booklet Profile Slow Cooker KSC450 ...
Page 28: ...27 Notes ...
