RECIPES
43
ASPARAGUS SOUP
Serves 4, 10 minutes (High Pressure)
Fresh asparagus usually signals the beginning of spring. Omit the half and half for a lighter
soup with a healthy asparagus flavor or leave it in for a delicate starter to a spring time dinner.
1 ½ pounds fresh asparagus
2 tablespoons unsalted butter
1 cup (5 oz.) minced shallots
Pinch of thyme
14 oz low sodium chicken stock
Salt and freshly ground pepper to taste
1 cup half and half
Clean the asparagus and trim off any tough stems. Cut the asparagus in 2 inch
pieces. Use the brown setting to sauté the shallots in the butter, being careful
no to burn the butter. Stir in the prepared asparagus, thyme, butter, stock and
season with the salt and pepper. Turn off the browning setting. Close the lid and
turn press HIGH Pressure. Set the timer for 10 minutes.
When done, release the pressure and open the cooker. In batches, puree the
soup in a blender until smooth. Add the half and half, adjust seasonings and
serve. Serve with a garnish of fresh thyme.
STEAMED VEGETABLES IN GARLIC BUTTER
Serves: 4
6 carrots, peeled and cut in half vertically
12 whole brussels sprouts
1 cup water
1 tablespoon garlic, minced
2 tablespoons butter
Salt and pepper
Place water in bottom of cooker. Insert steamer basket and place vegetables
in basket. Close the lid and press HIGH pressure. Set the timer for 2 minutes.
When done, release the pressure, open the cooker and remove steamer and
vegetables. Use the brown setting; melt butter. Add garlic and sauté for 1
minute. Add vegetables, stir to coat with garlic butter. Salt and pepper to taste.
