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Cooks Essentials 99722 Manual

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4
Remove the lid; take out the bay leaves and ham hock (if using). Salt and Pepper to
taste. Drizzle and stir in the Balsamic vinegar to taste. Garnish with the fresh cilantro
and serve.
French Vegetable Soup
This soup does not speak French, but it is a traditional French provincial vegetable
soup.
Serves: 6
1
1
/2 cups cannelloni, white kidney or great northern beans, rinsed in a colander
and picked over
1
1
/2 tablespoons olive oil
1 cup leeks, thinly sliced (if you substitute onions, you are American)
2 cups vegetable broth
1
/2 cup white wine
2 cups chicken broth
2 stalks celery, diced
3 large carrots, peeled, halved and cut into
1
/2 inch slices
1 20-ounce can chopped tomatoes
2 tablespoons Pernod (anise-flavored liqueur)
1
/2 teaspoon dried tarragon
3 cloves garlic, minced
Salt and pepper to taste
1
/3 teaspoon saffron threads, steeped in 3 tablespoons warm water for 5 minutes
2 mediums zucchini or yellow squash, or a mixture of both
Quartered lengthwise and then cut into
1
/2 inch slices
1
/2 package frozen French-style green beans, thawed
1
/2 package frozen green peas, thawed
Parmesan cheese, grated or a block ready to shave
Pr
ess the
Br
own
button. Pr
ess the
Star
t/Of
f
button. Add the oil and sauté the leeks for
about 3 minutes, do not brown. Press the
Start/Off button. Add the wine, broth, beans,
celery, and carrots. Lock the lid in place, set the cooker to
High (15 psi), for 12
minutes (see pages 6-7 for instructions). Quick-release the pressure. If the beans are not
tender, pressure cook on high (15 psi) for another 5 minutes.
Add the tomatoes, Pernod, garlic, saffron with liquid, and zucchini. Press the
Brown
FEATURES
Cover
Floating Locking Pin
Pressure/Steam
Regulator Knob
Handle
Safety Valve
Sliding Lock
Rubber Gasket
Removable Non-Stick
Cooking Pot
Housing
Stationary Pot
Control Panel
Tab
Tab
Clip Plate
Clip Plate
Sensor Pad
Turn pot so
tabs are under
the clip plates
… 5 …


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