Fagor America Electric Multi-Cooker manual Greek Tomato Soup, Chicken Stock, Asparagus Soup

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Pressure Cooking Recipes

GREEK TOMATO SOUP

Serves 4, Low pressure, 20 + 15 minutes

A wonderful winter meal, presented in two parts: the soup, with very fine noo- dles and grated cheese, then the meat and vegetables served with mustard.

2 pounds of beef, i.e. a chuck roast in one piece 2 beef knuckle bones

4 cups water

Salt and freshly ground pepper to taste 3 cups crushed tomato

1 celery stalk

2 large carrots peeled

1 leek very well washed

2 large sprigs of parsley

2 teaspoons of dried oregano

4 very small red waxy potatoes, scrubbed and left whole 2 cups very fine noodles prepared, (about ¼ pound) Grated Parmesan cheese for garnish

RECIPES	Place the whole piece of meat and the bones in the cooker. Pour in the water,
	season with the salt and pepper, close the lid and turn the knob to Pressure.
	Set the timer for 20 minutes at low pressure. When done, release the pressure
	and open the cooker.Remove the beefbones as the cooker will be toofull with
	the addition of rest of the ingredients. Add the remaining ingredients except
	the noodles and cheese. Close the lid and set the time for an additional 15
	minutes at low pressure. Meanwhile, cook the noodles, drain and reserve.
	Release the pressure and remove thelid. Transfer the meat and vegetables to
	a warm platter. Strain the remaining liquid into a serving bowl, pressing with
	the back of a wooden spoon to extract as much of the liquid as possible. Dis-
	card what remains in the sieve.
	Mix the noodle s into the soup and serve with grated cheese. In individual
	dishes arrange portions of t he meat and vegetables and ser ve at the same
	time as the soup. A hearty mustard is excellent for the meat and vegetables.
	CHICKEN STOCK
	Makes about 6 cups, High-pressure, 30 minutes
	There is no canned chicken broth that can compare to this all natural and fla-
	vorful stock. You can serve it simply as a broth, liven it up with rice or noodles,

carrots and celery, o r used in dozens of recipes tha t call for some broth or stock (chicken stock, to be sure, prod uces a much tastier dish than plain water). In just 35 minutes you can have an incomparable chicken stock at a cost of next to nothing.

2 pounds boney chicken parts (backs, wings and necks)

1 medium onion peeled and cut in half

1 celery stalk cut in several pieces

1 large carrot, peeled and cut into pieces

2 large sprigs of parsley

6 peppercorns

1 bay leaf

Salt and freshly ground pepper to taste 6 cups water

Combine all the ingredients in the cooker; close the lid and turn the knob to Pressure. Set the timer for 30 minutes at high pressure. When done, release the pressure and open the cooker. Strain the remaining liquid, pressing with the back of a wooden spoon to extract as much of the liquid as possible. Dis- card what remains in the sieve. Cool the broth, then refrigerate overnight and remove any congealed fat that has collected on the surface.

ASPARAGUS SOUP

Serves 4, High-pressure, 10 minutes

Fresh asparagus usually signals the beginni ng of spri ng. Omit t he half a nd half for a lighter soup with a healthy asparagus flavor or leave it in for a deli- cate starter to a spring time dinner.

1 ½ pounds fresh asparagus

2 tablespoons unsalted butter

1 cup (5 oz.) minced shallots Pinch of thyme

14 oz low sodium chicken stock

Salt and freshly ground pepper to taste 1 cup half and half

Clean the asp aragus and trim off any tough stems. Cut the a sparagus in 2 inch pieces. Use t he “browning” settin g to sauté the shallots in the butter, being careful no to burn the butter. Stir in the prepared asparagus, thyme, but- ter, stock and season with the salt and pepper. Turn off the browning setting. Close the lid and turn the knob to Pressure. Set the timer for 10 minutes at high pressure. When done, release the pressure and open the cooker.

In batches, puree thesoup in a blender until smooth. Add the half and half,ad- just seasonings and serve. Serve with a garnish of fresh thyme.

RECIPES

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