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RECIPES

ASPARAGUS SOUP

Serves 4, 10 minutes (High Pressure)

Fresh asparagus usually signals the beginning of spring. Omit the half and half for a lighter

soup with a healthy asparagus flavor or leave it in for a delicate starter to a spring time dinner.

1 ½ pounds fresh asparagus

2 tablespoons unsalted butter

1 cup (5 oz.) minced shallots

Pinch of thyme

14 oz low sodium chicken stock

Salt and freshly ground pepper to taste

1 cup half and half

Clean the asparagus and trim off any tough stems. Cut the asparagus in 2 inch

pieces. Use the brown setting to sauté the shallots in the butter, being careful

no to burn the butter. Stir in the prepared asparagus, thyme, butter, stock and

season with the salt and pepper. Turn off the browning setting. Close the lid and

turn press HIGH Pressure. Set the timer for 10 minutes.

When done, release the pressure and open the cooker. In batches, puree the

soup in a blender until smooth. Add the half and half, adjust seasonings and

serve. Serve with a garnish of fresh thyme.

STEAMED VEGETABLES IN GARLIC BUTTER

Serves: 4

6 carrots, peeled and cut in half vertically

12 whole brussels sprouts

1 cup water

1 tablespoon garlic, minced

2 tablespoons butter

Salt and pepper

Place water in bottom of cooker. Insert steamer basket and place vegetables

in basket. Close the lid and press HIGH pressure. Set the timer for 2 minutes.

When done, release the pressure, open the cooker and remove steamer and

vegetables. Use the brown setting; melt butter. Add garlic and sauté for 1

minute. Add vegetables, stir to coat with garlic butter. Salt and pepper to taste.

Fagor Plus Series User Manual

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