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SOUPS & STEWS
POTATO AND LEEK SOUP
Serves:
10-12
2
Setting :
Pressure Cooking Time:
INGREDIENTS
2 tablespoons olive oil, 4 strips bacon, cut up in chunks, 8 leeks, white portion
only, sliced and washed well, 2 yellow onions, peeled and chopped, 8 yukon
gold potatoes, peeled and chopped, 8 cups chicken or vegetable broth, 2 cups
half and half, 2 tablespoons fresh parsley, finely chopped, salt and pepper.
DIRECTIONS
Heat oil in pot over medium heat. Add the bacon and cook until crisp. Add the
leeks and onion, and stir for 4 minutes.
Add the potatoes and chicken broth; close and lock. Bring to pressure on high
heat, reduce to medium. Cook for 5 minutes at high pressure.
Release pressure using the natural release method.
Uncover; puree the soup with a hand blender until smooth. Place back into
the cooker. Add the cream and parsley and then season with salt and pepper.
Serve hot or cold.
CLASSIC FRENCH ONION SOUP
Serves:
12-16
2
Setting :
Pressure Cooking Time:
INGREDIENTS
4 tablespoons olive oil, 12 cups thinly sliced sweet onions, 8 garlic cloves, sliced
thin, 2 teaspoons dried thyme, 1 1/3 cups dry sherry or white vermouth, 12 cups
beef broth, 24 slices french bread, toasted, salt and black pepper, to taste, 2
cups gruyere cheese, grated.
DIRECTIONS
Heat olive oil in pressure cooker pot over medium heat. Add the onions and
garlic; cook until soft. Add the thyme, sherry and 2 cups of the broth. Cook for
2 minutes without lid.
Close the pressure cooker. As soon as steam starts to release, lower the heat;
cook 7 minutes.
22
5 min
7 min
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