Vegetable Stock; Potato, Leek And Pea Soup (V) - Mellerware Juno Manual De Instrucciones

Vegetable Stock

INGREDIENTS
Makes about 6 cups
• 8 cups boiling water
• 8 cups miscellaneous vegetables (see
alongside), washed and coarsely chopped
• 2 medium onions, peeled and quartered
• 1 to 2 garlic cloves, chopped
• 3 carrots, cut into chunks
• 4 celery ribs, cut into chunks
• 1 to 2 parsnips, cut into chunks
• 2 bay leaves
• 3 to 4 sprigs parsley
• 2 sprigs of fresh thyme or oregano
• Salt to taste
METHOD
Add boiling water to the pressure cooker.
Add all the ingredients, except salt. Lock the
lid in place and set to suggested setting and
adjust time. Once finished release pressure
by opening pressure valve and remove the
lid. Allow the stock to cool slightly, then strain,
pressing the vegetables against the sides
of the strainer to extract all of the liquid. Add
salt if desired. Cool and refrigerate for up to 3
days, or freeze for up to 3 months. Suggested
vegetables for stock: asparagus stalks,
broccoli stalks, baby marrows, corn cobs,
celery, parsnip, carrot, leek greens, peeled
winter squash, peeled turnips, potatoes, sweet
potatoes. Note: skins of potatoes, parsnip.
carrots, onion, garlic may be included. Avoid
using: turnip skins, waxed squash peels,
cabbage, Brussel sprouts, green peppers,
eggplant and collards.
Suggested time: 10 minutes
Suggested setting: soup
42
Potato, Leek and Pea Soup
(V)
INGREDIENTS
Serves 4
• 2 tablespoons canola or olive oil
• 1 medium onion, finely chopped
• 4 leeks, well washed and finely chopped
• 500g potatoes, cubed
• 1 cup peas
• 2 tablespoons minced parsley
• 1 cup milk
• 4 cups chicken or vegetable stock or water
• Salt and pepper to taste
• Croutons (optional)
METHOD
Sauté leeks and onions in oil in a pot or frying
pan until softened and add to the pressure
cooker. Now add potatoes, peas and parsley.
Stir in the milk and stock and season with
salt and pepper. Lock the lid in place and set
to suggested setting and adjust time. Allow
pressure to drop by releasing the pressure
valve, remove the lid and allow to cool slightly.
Place ingredients into a blender or food
processor. Puree until smooth. Serve hot or
cold, sprinkled with croutons.
Suggested time: 10 minutes
Suggested setting: soup