17
16
Recipes
Vegetable Soup
Makes 4-6 Serves
1 ½ tablespoons/30g butter
2 large carrots, peeled and diced
4 large potatoes, peeled and diced
2 sticks celery, diced
2 large onions, diced
8 cups/2 litres vegetable stock
½ cup/125ml cream
1 tablespoon parsley, finely chopped
Salt and pepper, to taste
1.
Melt butter in a saucepan, add all
vegetables and cook for 10 minutes,
stirring occasionally.
2.
Place cooked vegetables into
removable crockery bowl, add stock,
salt and pepper. Cover with lid and
cook on LOW setting for 6-8 hours.
3.
Just before serving, stir through cream
and top with parsley.
Vichyssoise
Makes 4-6 Serves
1 ½ tablespoons/30g butter
2 leeks, thinly sliced
1 onion, diced
2 medium potatoes, peeled and diced
4 cups/1 litre chicken stock
1 cup/250ml milk
1 cup/250ml cream
¼ cup sour cream
2 tablespoons chives, chopped
Salt and pepper, to taste
1.
Melt butter in a pan, add leeks
and onion and sauté over low heat
until lightly browned. Place into
the removable crockery bowl with
seasonings and potatoes.
2.
Stir in stock and cover with lid. Cook
on LOW setting for 5-6 hours or HIGH
setting for 2-3 hours.
3.
Once cooked, stir through milk and
allow to cool. Using a blender or food
processor, puree mixture until smooth.
Stir through cream and place into a
refrigerator to chill.
4.
Serve topped with a spoonful of sour
cream and sprinkle with chives.
NOTE:
Vichyssoise may also be
served hot.
NOTE:
All recipes use Australian
Standard measuring cups
and spoons.
Cream of Mushroom Soup
Makes 4-6 Serves
1 tablespoons/30g butter or margarine
500g mushroom, sliced
1 large onion, diced
4 cups/1 litre chicken stock
1 cups/250ml cream
1 ½ cups/375ml milk
2 tablespoons cornflour
2 tablespoons parsley, finely chopped
Salt and pepper, to taste
1.
Melt butter in a saucepan and add
mushrooms and onion, sauté lightly.
Place mushrooms, onion and chicken
stock into the removable crockery
bowl and stir well.
2.
Cover with lid and cook on LOW
setting for 5-6 hours or HIGH setting for
2-3 hours. 30 minutes before serving,
turn to HIGH setting then stir in cream
and milk.
3.
Combine cornflour with 2 tablespoons
of the hot soup in a small bowl or cup
and mix until smooth. Stir mixture into
the soup and cook until thickened.
Serve topped with parsley.
French Onion Soup
Makes 4-6 Serves
5 cups/1 ¼ litres beef stock
4 tablespoons/80g butter
4 onions, thickly sliced
1 teaspoons/5g salt
2 teaspoons/10g sugar
½ cup/75g flour
¾ cups/60g grated parmesan cheese
1.
Pour stock into the removable
crockery bowl, cover with lid and
select the HIGH setting. Meanwhile,
melt butter in a frypan, add onions
and sauté until golden brown.
2.
Add salt, sugar and flour to the onions
and stir well. Add onion mixture to the
removable crockery bowl and stir well.
Cover with the lid and cook on LOW
setting for 5-6 hours or HIGH setting for
2-3 hours.
3.
Sprinkle with parmesan cheese
to serve.
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