CREAM OF ROOT VEGETABLE SOUP
Serves 6
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
1.
Add stock and preheat uncovered pressure cooker to 300°.
2.
Add all vegetables, parsley, salt, pepper and coriander to the stock. Secure
pressure cooker lid.
3.
Set temperature to 400°. When pressure indicator pops up, reduce temperature
to 225-250°. Set a kitchen timer for 10 minutes.
4.
When time is up, turn temperature dial to off. Flip the pressure release valve to
release pressure. After pressure is released, remove the lid.
5.
With an immersion blender, puree the soup in the pan to the desired consistency.
6.
Add cream and butter. Check for seasoning. Serve hot or cold.
PRESENTATION
This soup is delicious served with a dollop of sour cream and chopped green onions
on top.
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BEEF BURGUNDY
Serves 6
INGREDIENTS
2 tablespoons olive oil
3 1/2 pounds lean beef stew meat, cut into 1-inch pieces
1 medium onion, chopped
3 cloves garlic, minced
3/4 pound button mushroom
1 large carrot, diced
3/4 pound pearl onions (If you cannot find fresh, substitute frozen)
2 cups dry red wine
2 cups beef stock
3 sprigs fresh thyme
1 whole bay leaf
1 tablespoon flour
1 tablespoon butter, room temperature
1 1/2 tablespoons tomato paste
1 tablespoon fresh parsley, chopped
salt and pepper, to taste
METHOD
1.
Preheat uncovered pressure cooker to 200°.
2.
Add oil and raise temperature to 300°. Add beef and chopped medium onion.
Cook until brown in uncovered pressure cooker.
3.
Add garlic, mushrooms, carrot, pearl onions, wine, stock, thyme and bay leaf.
4.
Secure pressure cooker lid. Raise temperature to 400°. When the pressure
indicator pops up, reduce temperature to 225 -250°. Set a kitchen timer for 13
minutes.
5.
When time is up, turn temperature dial to off. Flip the pressure release valve to
release pressure. After pressure is released, remove the lid.
6.
Blend the flour with the room temperature butter until smooth in a small bowl.
Add a ladle full of hot broth to the butter mixer, mix until smooth. Add the butter
mixture into the hot stew, stirring constantly to evenly distribute.
7.
Add tomato paste to stew. Bring the stock to a boil while stirring to blend in the
thickening ingredients.
8.
Add fresh parsley and season to taste with salt and pepper.
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