ITALIAN POTATO, RICE, & SPINACH SOUP
SERVES 6
INGREDIENTS
1/4 cup olive oil
6 leeks, white part only, sliced
3 garlic cloves, crushed
2 carrots
1/2 cup Arborio rice
3 potatoes, cut in large chunks
5 cups chicken stock
1/2 cup parsley, chopped
1/2 cup celery, chopped
1 bay leaf
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons dried basil
2 tablespoons fresh lemon juice
3 tablespoons tomato paste
1 tablespoon light brown sugar
10 ounces fresh spinach, rinsed, cut in
large pieces
1/4 cup parmesan cheese, grated
1/4 cup fontinella cheese, grated
DIRECTIONS
- In the pressure cooker, heat oil. Add leeks, garlic, and carrots and sauté in hot oil 2
minutes. (Follow the Browning/Sautéing instructions on Page-14 of this manual.)
- Add rice and potatoes. Stir well and cook 1 minute.
- Add broth, parsley, celery, bay leaf, salt, pepper, basil, lemon juice, tomato paste, and
brown sugar. Stir well.
- Secure lid. Press the POTATOES & YAMS function switch.
- Cooking should be approximately 15-20 minutes.
- When cooking is complete, follow instructions to reduce pressure.
- Lift lid. Ladle the soup into large serving bowl or individual bowls
- Combine the cheeses and sprinkle over soup. Serve with hunks of Italian bread.
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