Quick Chicken Soup; Cuban Black Bean Soup - Cuisinart CPC-800 Serie Manual Del Usuario

4. Cool strained stock to room temperature
before transferring to the refrigerator to
complete the cooling process. When ready to
serve, use a spoon to discard the solid fat that
sits on top of the stock before using. Stock
may be stored for 7 days in the refrigerator
and up to 6 months in the freezer.
Nutritional information per serving (1 cup):
Calories 17 (2% from fat) • carb. 1g • pro. 3g
fat 0g • sat. fat 0g • chol. 0mg • sod. 893mg
calc. 12mg • fiber 0g

Quick Chicken Soup

The Cuisinart Pressure Cooker makes it
®
possible to achieve a flavorful base for chicken
soup in 25 minutes with no flavor enhancers like
salty bouillon cubes.
Makes about 12 cups
4 pounds skinless, boneless
chicken thighs
2 carrots, cut into 2-inch pieces
2 celery stalks, cut into 2-inch pieces
1 onion, cut into 2-inch chunks
10 parsley stems
2 thyme stems
1 bay leaf
1 garlic clove, crushed
10 cups chicken broth
1½ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
6 carrots, halved and thinly sliced
3 celery stalks, halved and thinly sliced
Chopped parsley, for garnish
1. Put the chicken, chunks of carrots, celery and
onion, parsley and thyme stems, bay leaf,
garlic and broth into the cooking pot of the
Cuisinart Pressure Cooker. Secure the lid
®
and select Soup. Set the time for 25 minutes.
When the audible beep sounds, allow pressure
to release naturally.
2. Once pressure has released completely, the
red indicator will drop. Remove lid and allow
to cool slightly before removing chicken
and vegetables with a sturdy, slotted spoon
or skimmer. Reserve chicken and discard
vegetables.
3. Add sliced carrot and celery to the cooking
pot. Secure the lid and select High Pressure.
Set time for 3 minutes. While vegetables cook,
shred the chicken.
4. When time expires, use Quick Pressure
Release. Remove lid and stir in shredded
chicken with the salt and pepper to taste.
Once chicken is warmed through, taste and
adjust seasoning as desired. Garnish with
chopped parsley before serving
* For chicken noodle soup, add 1 cup of egg
noodles with the sliced veggies and increase
cooking time to 5 minutes.
**Make Greek Avgolemono Soup by adding 8
ounces of orzo with the sliced vegetables. Cook
for 5 minutes with High Pressure. Then, after
stirring in the shredded chicken, combine 4 eggs,
the juice of 2 lemons and 1 teaspoon kosher salt
in the mixing cup of a hand blender or a small
bowl. Use a hand blender to beat the egg mixture
until light and frothy. (A fork may also be used.)
While continuously beating the egg mixture,
slowly add in about 1 cup of hot broth; this will
gently cook the eggs so they do not scramble
when you add them to the soup. Slowly add
more broth to the mixture until the outside of the
mixing cup or bowl is warm. Then, while stirring
the soup, slowly add in the tempered egg mixture.
Sprinkle with freshly ground black pepper and
garnish with a pinch of chopped parsley or dill
before serving.
Nutritional information per serving
(1 cup, for Quick Chicken Soup):
Calories 379 (56% from fat) • carb. 11g • pro. 30g
fat 23g • sat. fat 7g • chol. 0mg • sod. 135mg
calc. 36mg • fiber 1g

Cuban Black Bean Soup

Rich black bean soup that is both smoky
Makes about 9 cups
1 tablespoon olive oil
12 ounces chicken or pork andouille
sausage, cut into small dice
1 medium onion, chopped
1 red pepper, cut into small dice
3 garlic cloves, finely chopped
1 tablespoon dried oregano
1 teaspoon ground cumin
½ teaspoon coriander
6 cups water
1 pounds dried black beans,
rinsed and drained
1 bay leaf
17
and satisfying.