RECIPES
55
ASPARAGUS SOUP
Serves 4
Ingredients:
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
Directions:
1. Clean the asparagus and trim off any tough stems and Cut the asparagus in 2
inch pieces.
2. Use the Brown setting to sauté the shallots in the butter, being careful not
to burn the butter. Stir in the prepared asparagus, thyme, butter, stock and
season with the salt and pepper.
3. Turn off the brown setting.
4. Close the lid and turn the knob to Pressure. Set the timer for 10 minutes
and cook at HIGH pressure. When done, release the pressure and open the
cooker.
5. In batches, puree the soup in a blender until smooth. Add the Half and Half,
adjust seasonings and serve. Serve with a garnish of fresh thyme.
TOMATO SAUCE FOR PASTA
Makes about 3 ½ cups
Ingredients:
2 tablespoons of Olive Oil
2 tablespoons finely chopped onion
1 medium carrot, peeled and finely chopped
1 stalk celery, finely chopped
1 clove garlic minced
3 cups crushed canned tomatoes
Salt and freshly ground pepper to taste
2 teaspoons basil
1 teaspoon oregano
1 tablespoon minced parsley
1 small bay leaf
¼ cup dry red wine
Directions:
1. Use the Brown setting to sauté the onion, carrot, celery and garlic until
softened.
2. Add all the remaining ingredients into the cooker.
3. Turn off the Brown setting. Close the lid and turn the knob to Pressure.
4. Set the timer for 12 minutes and cook at HIGH pressure.
5. When done, release the pressure and open the cooker. Use the Brown setting
to reduce the sauce if it is not thick enough.
Slow Cooker Express Manual.indd Sec2:55
Slow Cooker Express Manual.indd Sec2:55
12/20/12 10:04 PM
12/20/12 10:04 PM
