19
20
Chicken Stock
Approximately 2 Quarts
INGREDIENTS
3 pounds chicken bones, including necks and feet
1 medium carrot, peeled, trimmed, and cut into 1-inch slices
1 medium onion, peeled, trimmed, and quartered
1 small celery stalk, trimmed and cut into 1-inch slices
1 small leek, cleaned, trimmed and cut into 1-inch slices
1 sprig of fresh thyme
3 sprigs of fresh parsley with stems
1 bay leaf
1/2 teaspoon whole white peppercorns
Enough cold water to cover chicken and other ingredients (don't exceed max line)
METHOD
1.
Place all ingredients into the pressure cooker; secure lid.
2.
Set Pressure Release Device to SEAL and timer to 30 minutes.
3.
When cooking is complete, let pressure release naturally.
4.
Remove lid then carefully strain stock through a fine mesh strainer into a
clean bowl and cool.
5.
Refrigerate stock, covered, for several hours, until the fat from the stock
forms a hard, removable surface.
6.
Remove hardened fat and discard before using or freezing.
Creamy Cauliflower Soup
4 Servings
INGREDIENTS
1 large head cauliflower in florets
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil, plus more for serving
1 yellow onion, sliced
3 garlic cloves, peeled and chopped
Kosher salt
Freshly ground white pepper
1 medium tomato (about 1/2 pound), blanched, peeled, seeded, and diced
1/2 teaspoon ground cumin
Pinch of sugar
1 bay leaf
2 to 3 sprigs of fresh thyme
4 cups vegetable stock
1/2 cup heavy cream
Chopped fresh chives, for garnish
METHOD
1.
Cut heads of cauliflower into thin slices and set aside.
2.
Set timer to 20 minutes and let pressure cooker preheat for 5 minutes with
the lid off.
3.
Add the butter and olive oil to the pressure cooker.
4.
When butter and oil are hot, add onions and garlic. Sauté, uncovered, until
translucent. Stir in cauliflower. Season with salt and pepper.
5.
Add tomatoes, cumin, sugar, bay leaf, thyme sprigs and chicken stock;
secure lid.
6.
Set Pressure Release Device to SEAL and reset timer to 10 minutes.
7.
When cooking is complete, let pressure release naturally
8.
Remove lid then discard bay leaf and thyme sprigs.
9.
Add cream to hot soup.
10.
Using an immersion blender with a stainless wand, puree the soup on low
at first, then tilting the wand away from you, increase the power and pureé
to desired consistency.
11.
Taste for additional seasoning.
12.
Serve soup hot, drizzled with olive oil and sprinkled with chives.
