Wolfgang Puck BPCR0005 operating instructions Cream of Root Vegetable Soup, Beef Burgundy

5QPressureCookerMan08 6/5/08 12:12 PM Page 33

Cream of Root Vegetable Soup

6 - 8 Servings

INGREDIENTS

6 cups chicken stock

2 medium stalks celery, chopped

1 large leek, white part only, sliced

1 large russet potato, peeled and chopped

1 large turnip, peeled and chopped

1/2 large rutabaga, peeled and chopped

2 medium parsnips, peeled and chopped

2 large carrots, peeled and chopped

2 tablespoons flat-leaf parsley, chopped

1 teaspoon kosher salt

1/2 teaspoon white pepper 1 pinch ground coriander

2 tablespoons whipping cream

1 tablespoon butter

METHOD

1Put stock, all vegetables, parsley, salt, pepper, and coriander in cooking pot.

2Lock lid in place. Select Soup function, and set timer for 15 minutes.

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

4Purée soup to desired consistency with an immersion blender with a stainless wand set on low. Add cream and butter while puréeing.

5Taste for seasoning. Serve hot or cold.

PRESENTATION

This soup is delicious served with a dollop of sour cream and chopped green onions on top.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Host

Beef Burgundy

6 - 8 Servings

INGREDIENTS

2 tablespoons olive oil Salt and pepper

3 pounds lean beef stew meat, cut into 1-inch pieces 1 medium onion, chopped

3 cloves garlic, minced

1 cup button mushrooms

2 large carrots, diced

1 cup frozen pearl onions

1 cup dry red wine

2 cups beef stock

2 tablespoons tomato paste

3 sprigs fresh thyme

1 whole bay leaf

1 tablespoon flour

1 tablespoon butter, room temperature

1 tablespoon fresh parley, chopped Salt and pepper, to taste

METHOD

1Season beef chunks by sprinkling with salt and pepper.

2Select Meat function. Add oil to cooking pot. When oil is hot, brown the beef chunks on all sides in batches.

3Add onion, garlic and mushrooms to cooking pot; sauté for a few more minutes.

4Add browned beef, carrots, pearl onions, red wine, beef stock, tomato paste, thyme and bay leaf.

5Lock lid in place. Select Soup function, and set timer for 30 minutes.

6When cooking cycle is complete and all pressure is released, open lid.

7Blend butter with flour to form a paste. Ladle some of the hot stock from the cooking pot into butter mixture. Mix until very smooth. Add butter mixture to hot stew, stirring constantly.

8Select Soup function again and bring stew back to a boil, uncovered, to thicken and cook out flour flavor.

9Taste for seasoning and serve with chopped fresh parsley.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Host

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