Fagor Premium Pressure Cooker 6-quart User Manual - Page 93

RECIPES CREAMY LEEK AND POTATO SOUP Serves: 4 - 6 5 minutes, HIGH pressure 1 tablespoon olive oil 2 strips bacon, cut up in chunks 4 leeks, white portion only, sliced and washed well 1 yellow onion, peeled and chopped 2 Yukon gold potatoes, peeled and chopped 4 cups chicken or vegetable broth 1 cup heavy cream 1 tablespoon fresh dill, chopped 1 tablespoon fresh parsley, chopped Salt and pepper In the cooker, cook the bacon using the BROWN setting for 4 minutes. Add the leeks and onion, and stir for 4 minutes. Next, add the potatoes and chicken broth, close and lock the lid of the multi-cooker and set the timer for 5 minutes at HIGH pressure. When done, release the pressure and open the cooker. Uncover; purée the soup in a different bowl with an immersion blender until smooth, then place back into the removable cooking pot. Add the cream and herbs and then season with salt and pepper. Serve hot or cold. ZUCCHINI SQUASH SOUP Serves: 6 7 minutes, HIGH pressure 2 tablespoons unsalted butter 2 tablespoons olive oil 1 yellow onion, peeled and chopped 2 garlic cloves, peeled and chopped 2 Idaho potatoes, peeled and chopped 2 pounds zucchini squash, chopped 4 cups chicken or vegetable broth 1 cup heavy cream 1 teaspoon ground cumin 2 tablespoons Italian parsley, chopped In the cooker on the BROWN setting, add the butter and allow to melt. Add the oil, onion, cloves, potatoes and squash. Stir for 5 minutes and add the vegetable broth and cumin. Close and lock the lid of the multi-cooker and set the timer for 7 minutes on HIGH pressure. When done, release the pressure and open the cooker. Uncover and add the heavy cream and parsley. Pour the soup into a mixing bowl and purée with an immersion blender until smooth. Season with salt and pepper. 91