3
28
Remove the lid; take out the bay leaves and ham hock (if using). Salt and Pepper to
taste. Drizzle and stir in the Balsamic vinegar to taste. Garnish with the fresh cilantro
and serve.
French Vegetable Soup
This soup does not speak French, but it is a traditional French provincial vegetable
soup.
Serves: 6
1
1
/
2
cups cannelloni, white kidney or great northern beans, rinsed in a colander
and picked over
1
1
/2 tablespoons olive oil
1 cup leeks, thinly sliced (if you substitute onions, you are American)
2 cups vegetable stock or broth
1
/
2
cup white wine
2 cups chicken stock or broth
2 stalks celery, diced
3 large carrots, peeled, halved and cut into
1
/2
inch slices
1 20-ounce can chopped tomatoes
2 tablespoons Pernod (anise-flavored liqueur)
1
/
2
teaspoon dried tarragon
3 cloves garlic, minced
Salt and pepper to taste
1
/
3
teaspoon saffron threads, steeped in 3 tablespoons warm water for 5 minutes
2 mediums zucchini or yellow squash, or a mixture of both
Quartered lengthwise and then cut into
1
/
2
inch slices
1
/
2
package frozen French-style green beans, thawed
1
/
2
package frozen green peas, thawed
Parmesan cheese, grated or a block ready to shave
Press the
Brown
button. Press the
Start/Off
button. Add the oil and sauté the leeks for
about 3 minutes, do not brown. Press the
Start/Off
button. Add the wine, broth, beans,
celery, and carrots. Lock the lid in place, set the cooker to
High (15.0P),
for 12
minutes (see pages 6-7 for instructions). Quick-release the pressure. If the beans are not
tender, pressure cook on High (15.0P) for another 5 minutes.
Add the tomatoes, Pernod, garlic, saffron with liquid, and zucchini. Press the
Brown
with liquid. When cooking foods that expand during cooking do not fill
the unit over
1
/2 full.
■
When cooking food under pressure, at least 1
1
/2 cup (12 oz.) of liquid
must be used.
■ Foods such as applesauce, cranberries, pearl barley, oatmeal or other
cereals, split peas, noodles and pasta, or rhubarb should not be cooked
under pressure in the pressure cooker. These foods tend to foam, froth
and sputter, and may block the floating valve.
■ The exterior and the lid become hot during use. Do not touch hot
surfaces. Use handles or knobs.
■ WARNING:
Keep hands and face away from pressure regulator knob
when releasing pressure.
■
While the unit is in operation, never remove the lid.
■
Do not pick up regulator knob when inner tank full of steam pressure.
■
To reduce the risk of electric shock, cook only in removable container
■
After cooking, use extreme caution when removing the lid. Serious burns
can result from steam inside the unit.
■ CAUTION:
When removing the lid, there could be a suction created
between the inner pot and lid.
■
Extreme caution should be used when moving any appliance
containing hot food or liquid.
■
Do not attempt to dislodge food when the appliance is plugged in.
■ CAUTION:
Perishable foods such as meat and poultry products, fish,
cheese and dairy products cannot be left at room temperature for
more than 2 hours. (No longer than 1 hour when the room
temperature is above 90°F) When cooking these food, do not set
the delay time function for more than 1-2 hours.
■ DANGER:
Never deep fry or pressure fry in the pressure cooker. It is
dangerous and may cause a fire and serious damage.
■
Using attachments not recommended or sold by the manufacturer may
cause hazards.
■
Make sure appliance is off before unplugging from wall outlet.
■
Always unplug before cleaning. Allow to cool before putting on or taking
off parts.
■
To protect against electrical shock, do not immerse plug, cord or
housing in water or any other liquid.
■
Servicing or repair should only be completed by a qualified technician.
■ DANGER:
Do not lift the unit with cover handle, use side handles only.
SAVE THESE INSTRUCTIONS
