Wolfgang Puck BPCR0005 operating instructions Creamy Cauliflower Soup, Chicken Enchilada Casserole

5QPressureCookerMan08 6/5/08 12:12 PM Page 21

Creamy Cauliflower Soup

Makes 3 Quarts

INGREDIENTS

2 large heads cauliflower (about 5 pounds), trimmed and washed 2 tablespoons unsalted butter

1/4 cup extra-virgin olive oil, plus more for serving

1 yellow onion (about 1/2 pound), peeled, trimmed, and sliced 3 garlic cloves, peeled and chopped

Kosher salt

1 medium tomato (about 1/2 pound), blanched, peeled, seeded, and diced

11/2 teaspoons ground cumin Pinch of sugar

Freshly ground white pepper

1bay leaf

2 to 3 sprigs of fresh thyme

2 quarts homemade chicken or vegetable stock, or store-bought 1 cup heavy cream

Chopped fresh chives, for garnish

METHOD

1Cut heads of cauliflower into thin slices and set aside.

2Select Meat function.

3Add butter and olive oil to cooking pot. Add onions and garlic. Sauté, uncovered, until translucent. Stir in cauliflower. Season with salt and pepper.

4Add tomatoes, cumin, sugar, bay leaf, thyme sprigs, and chicken stock.

5Lock lid in place.

6Select Vegetable function, and set timer for 10 minutes.

7When cooking cycle is complete and all pressure is released, remove lid and discard bay leaf and thyme sprigs.

8Add cream to hot soup.

9Using an immersion blender with a stainless wand, pureé the soup on low at first, then tilting the wand away from you, increase the power and pureé to desired consistency.

10Taste for additional seasoning.

11Serve soup hot, drizzled with olive oil and sprinkled with chives.

Recipe courtesy Wolfgang Puck Pizza, Pasta, and More!,

Random House, 2000

Chicken Enchilada Casserole

6 - 8 Servings

INGREDIENTS

1 can light red kidney beans, drained

2 cups chicken stock

1 jar (17.35 ounces) mild enchilada sauce

8 - 10 whole frozen chicken tenders

1 cup diced onion

1 cup diced peppers

1 tablespoon fresh cilantro

1 package (1.12 ounces) cheesy taco seasoning mix

1 cup frozen corn

2 cups tortilla chips

1 cup Mexican-flavored shredded cheese Sour cream, to garnish

Green onions, to garnish

METHOD

1Add beans, stock, sauce, frozen chicken tenders, onion, peppers, cilantro, taco seasoning mix, and frozen corn to cooking pot.

2Lock lid in place. Select Meat setting, but cancel cooking after 15 minutes (5 minutes earlier than preset time).

3When cooking cycle is complete and all pressure is released, open lid.

4Select Meat function again, while adding tortillas and cheese. Stir, uncovered, and bring to a boil.

5Serve with sour cream and green onions.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Host

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