16
S
O
U
P
S
INGREDIENTS
300 gr green beans
100 gr carrots
200 gr onion
200 gr chard
200 gr potatoes
50 ml olive oil
1 leek
Salt and pepper to taste
Water to cover food
1 tablespoon paprika
50 ml olive oil
Water
4 garlic cloves sliced
2 stock cubes
2 eggs
Some slices of hard baguette
bread
METHOD
SIMPLE BROTH
Servings: 4
INGREDIENTS
1 chicken breast cut into
two
1 ham bone,
1 veal bone
2 carrots
1 radish
1 turnip
1 celery stick
1 leek
1 1/2 litres of Water
Salt
Colourant to your liking
METHOD
Place in the Programmable Pan all the
ingredients and set Soup Menu at Low
Pressure for 45 minutes. Strain and
serve.
Place all the ingredients in the
Programmable Pan and add water to
cover food and use the Cook Menu at
High Pressure for 12 minutes.
Add salt to taste and beat.
Place in the Programmable Pan all
the ingredients, except the eggs and
set Soup Menu at Low Pressure for 8
minutes.
Once the time is over, add the eggs and
set Soup Menu at Low Pressure for 3
minutes.
If you wish to prepare this dish in the
traditional way, sauté the garlic and the
bread using the Grill Menu with the lid
off for 5 minutes.
Add the rest of the ingredients and
set Soup Menu at Low Pressure for 8
minutes.
INGREDIENTS
METHOD
GARLIC SOUP
Servings: 4
VEGETABLE CREAM
Servings: 4
“FAT BURN” SOUP
Servings: 4
INGREDIENTS
250 gr onion
1 green pepper
1 celery stick
4 tomatoes
250 gr cabbage
1 chicken stock cube
1 l water
1 pinch of salt and pepper
METHOD
Place in the Programmable Pan all the
ingredients and set the Soup Menu at
High Pressure.
