16
17
Recipes
Vegetable Soup
Serves 4-6
2 tablespoons/40g butter
3 large carrots, peeled and diced
6 large potatoes, peeled and diced
2 sticks celery, diced
3 large onions, diced
10 cups/2.5 litres chicken or beef stock
¾ cup/190ml cream
2 tablespoons parsley, finely chopped
Salt and pepper, to taste
1.
Place the removable cooking pot
onto a stovetop and turn to a medium
heat. Melt butter and add vegetables
and cook for 10 minutes, stirring
occasionally.
2.
Pour stock and seasonings into
removable crockery pot, cover
with lid.
3.
Place removable cooking pot into the
slow cooking base and cook on ‘LOW’
setting for 6-8 hours.
4.
Just before serving, stir in cream and
top with parsley.
Vichyssoise
Serves 4-6
2 tablespoons/40g butter
3 leeks, thinly sliced
1 onion, diced
3 medium potatoes, peeled and diced
5 cups/11/4 litres chicken stock
1 ½ cups/375ml milk
1 cup/250ml cream
1/3 cup sour cream
2 tablespoons chives, chopped
Salt and pepper, to taste
1.
Place the removable cooking pot
onto a stovetop and turn to a medium
heat. Melt butter, add leeks and
chopped onion and sauté over low
heat until lightly browned.
2.
Add seasonings and potatoes to
removable cooking pot, stir in stock
and cover with lid.
3.
Place removable cooking pot into the
slow cooking base and 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.
NOTE:
Vichyssoise may also be
served hot.
Cream of Mushroom Soup
Serves 4-6
2 tablespoons/40g butter or margarine
700g mushroom, sliced
1 large onion, diced
5 cups/11/4 litres chicken stock
1 cups/250ml cream
2 cups/500ml milk
2 tablespoons cornflour
2 tablespoons parsley, finely chopped
Salt and pepper, to taste
1.
Place the removable cooking pot
onto a stovetop and turn to a medium
heat. Melt butter, add mushrooms
and onion, sauté lightly.
2.
Place chicken stock into the
removable cooking pot, stir well and
cover with lid.
3.
Place removable cooking pot into
the slow cooking base and cook on
‘LOW’ setting for 5-6 hours or ‘HIGH’
setting for 2-3 hours or ‘AUTO’ setting
for 3-4 hours. 30 minutes before
serving, turn to ‘HIGH’ setting then
stir in cream and milk. Blend cornflour
with 2 tablespoons of the hot soup
and blend until smooth. Stir flour
mixture into the soup and cook until
thickened.
4.
Serve topped with parsley.
French Onion Soup
Serves 4-6
6 cups/1 ½ litres beef stock
5 tablespoons/100g butter
5 onions, thickly sliced
1 teaspoons/5g salt
1 tablespoons/20g sugar
½ cup/75g flour
1 cups/80g grated Parmesan cheese
1.
Place the removable cooking pot
onto a stovetop and turn to a low
heat. Melt butter and sauté the
onions for 20 minutes, stirring regularly.
Add the salt and sugar and stir until
caramelised. Add the flour and cook
for 3 minutes.
2.
Pour stock into the removable cooking
pot, stir well until combined and cover
with lid.
3.
Place the removable cooking pot into
the slow cooking base and cook on
‘LOW’ setting for 5-6 hours or ‘HIGH’
setting for 2-3 hours or ‘AUTO’ setting
for 3-4 hours.
4.
Sprinkle with Parmesan cheese
to serve.
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