French Onion Soup; Chickpea And Spinach Soup (V) - Mellerware Juno Manual De Instrucciones

French Onion Soup

INGREDIENTS
Makes about 6 cups
• 5 medium onions, thinly sliced
• 2 tablespoons (30 ml) dry white wine
• 4 tablespoons (60 ml) butter
• 6 cups (1.4 l) beef or chicken stock, or a
mixture of both
• 1/4 teaspoons (1 ml) freshly ground pepper or
1 tablespoon (15 ml) dry sherry
• 6 slices French or Italian bread, lightly toasted
• 1/2 cup (125 ml) grated parmesan cheese
METHOD
Melt the butter in a pot, add the onion slices
and cook very slowly for about 20 minutes until
golden. Add the pot's contents, stock, pepper
and wine to the pressure cooker. Lock the
lid in place and set to the suggested setting
and adjust time (see below). Allow pressure
to drop by releasing the pressure valve, and
remove the lid. Serve in soup bowls with a
slice of toasted bread on top and sprinkled with
cheese.
Suggested time: 15 minutes
Suggested setting: soup
Chickpea and Spinach Soup
(V)
INGREDIENTS
Serves 6
• 2 cups (500 ml) (about 450 g) dried chickpeas
• 2 medium potatoes, quartered
• 3 large cloves garlic
• 2 medium onions, quartered
• 225g spinach
• Water or chicken or vegetable stock
• 1/4 cup (60 ml) canola or olive oil
• Salt and pepper to taste
METHOD
Soak chickpeas in water for at least four hours
(or start soaking before work in the morning so
they are ready by the evening). After soaking,
dispose the soaking water and rinse chickpeas.
Place chickpeas in the pressure cooker. Add
potatoes, garlic cloves and onions. Add water
or stock. Lock the lid in place and select the
suggested setting and adjust time. Allow
pressure to drop by releasing the pressure
valve and remove the lid. Scoop out about 1
1/2 cups (350 ml) of chickpeas and set aside.
Using a blender or potato masher, blend the
soup until you have a creamy puree. Add more
liquid if necessary. Add spinach and the oil.
Lock the lid in place and cook for an additional
5 minutes.
Suggested time: 15 minutes
Suggested setting: soup
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