SOUPS AND STOCKS
The pressure cooker is perfect for preparing delicious, nourishing
soups and stocks in minutes instead of the hours taken by ordinary
methods.
Stocks form the base for most great soups and sauces, and you
can even substitute a stock for water in many recipes to add
extra flavor. Traditionally, stocks are made by simmering bones
and scraps for hours to extract all their flavor. With the pressure
cooker, you can do the same thing in just minutes by following
the simple directions on the following pages.
We've also included a few favorite soup recipes and, if you have a
favorite recipe of your own, try it in the pressure cooker using one
of the recipes in this book as your guide. If adding dry beans and
peas, they must first be soaked according to directions on page
53. Do not pressure cook soups containing barley, rice, pasta,
grains, dry beans and peas which are not listed in the chart on
page 54, and dried soup mixes because they have a tendency to
foam, froth, and sputter and could block the vent pipe.
Cooked barley, rice, grains, pasta, dry beans and peas which are
not listed in the chart on page 54, and dried soup mixes should be
added to the soup after pressure cooking.
FOR SOUPS AND STOCKS,
DO NOT FILL PRESSURE COOKER OVER 1/2 FULL!
OPERATING THE COOKER WITHOUT COOKING LIQUID OR
ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER.
CHICKEN SOUP
11/2 pounds chicken, cut into ½ cup chopped onion
serving pieces 1/4 cup chopped celery
4 cups water 1 teaspoon salt
½ cup sliced carrots V+ teaspoon black pepper
Place all ingredients ill 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 fl'om cooker and let cool. Remove
meat fl'om bones and return meat to cooker. Heat through.
Nutritiol7 h_ibrmation Per 5'ervilTg 4 servings
160 Calories, 8 L'Fat, 54 mg CJmlesterol
Delicious Soups From Chicken Soup...
CHICKEN SOUP STOCK -- Strain Chicken Soup to make stock.
CHICKEN NOODLE SOUP- Bring soup to a boil. Add fine noodles and simmer,
uncovered, 10 to 15 minutes. Salt and pepper to taste.
6 servings
CHICKEN DUMPLING SOUP -- Mix together 1 beaten egg, V_ cup milk, and
?_ teaspoon salt. Stir in 1V,scups flour. Drop mixture fi'om 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
BROWN BEEF SOUP
1½ pounds lean beef, cut into ¼ cup chopped celery
1-inch cubes 1 bayleaf
4 cups water 1 teaspoon parsley flakes
½ cup chopped onion 1 teaspoon salt
½ cup sliced carrots ¼ teaspoon black pepper
Place all ingredients in 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.
Nutritiol7 h_ibrmatiol7 Per Serving 4 servings
295 Calories, 15 g Fat, l lO mg Cholesterol
24 25
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