Presto 01241 - Page 12

12
1 can (14½ ounces) chicken
broth
¼ cup dry white wine
4 new red potatoes, quartered
3 carrots, cut into ½-inch chunks
1 medium onion, nely chopped
2 cloves garlic, minced
¼ cup chopped parsley
1 bay leaf
SAFFRON FISH STEW
Pinch of saffron threads
or ¼ teaspoon turmeric
• • • • • • •
1 pound rm sh (halibut,
haddock, cod, pollack) fresh
or thawed, cut into 8 pieces
1 small red pepper, cut into
chunks
1 cup frozen peas, thawed
Add broth, wine, potatoes, carrots, onion, garlic, parsley, bay leaf, and saffron to pressure cooker. Close cover securely. Place pressure
regulator on vent pipe and cook 2 minutes with pressure regulator rocking slowly. Cool cooker at once.Addsh,pepper,andpeas.
Close cover securely. Place pressure regulator on vent pipe and cook 1 minute with pressure regulator rocking slowly. Cool cooker
at once. Discard bay leaf.
8 servings
CHICKEN SOUP
½ cup chopped onion
¼ cup chopped celery
1 teaspoon salt
¼ teaspoon black pepper
Add chicken, water, carrots, onion, celery, salt, and pepper to cooker. Close cover securely. Place pressure regulator on vent pipe and
cook 12 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Remove pieces of chicken from
cooker and let cool. Remove meat from bones and return meat to cooker. Heat through.
4 servings
Delicious Soups From Chicken Soup...
CHICKEN SOUP STOCK—Strain Chicken Soup to make stock.
CHICKEN NOODLE SOUP—Bringsouptoaboil.Addnenoodlesandsimmer,uncovered,10to15minutes.Saltandpepper
to taste.
6 servings
CHICKEN DUMPLING SOUP—Mix1egg,½cupmilk,and½teaspoonsaltinabowl.Stirin1⅛cupsour.Dropmixturefrom
teaspoon into bubbling Chicken Soup in cooker. Simmer uncovered 6 minutes.
6 servings
CHICKEN RICE SOUP—Add 1 cup cooked rice to Chicken Soup. Heat through. Salt and pepper to taste.
6 servings
1½ pounds chicken, cut into
serving pieces
4 cups water
½ cup sliced carrots
2 cups dry black beans
1 tablespoon olive or
vegetable oil
1 cup chopped onion
3 cloves garlic, minceds
1-2 jalapeño chiles, seeded,
deveined, minced
1 tablespoon chili powder
1½ teaspoons dried oregano
½ teaspoon allspice
BLACK BEAN SOUP
4 cups chicken stock or broth
2 cups sliced carrots,
¾-inch thick
1 tablespoon packed brown
sugar
2 teaspoons white wine vinegar
• • • • • • •
1 cup loosely packed fresh
cilantro, chopped
Salt
Soak beans according to instructions on page 30. Heat oil in cooker over medium heat. Add onion, garlic, chiles, chili powder,
oregano,andallspice;sautéfor2minutes.Stirinbeans,chickenstock,carrots,brownsugar,andvinegar.Closecoversecurely.Place
pressure regulator on vent pipe and cook 12 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord.
Remove1cupofbeanmixture,placeinblender,andpuréeuntilsmooth.Returntocookerandstirinfreshcilantro.Seasontotaste
with salt.
8 servings