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Cooks Essentials 99740 Manual

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Removable Cooking Pot
Cool Touch Handle
Floating Valve
Self Locking Lid
Condensation Reservoir
Stationary Pot
Cool Touch Handle
Cool Touch Housing
Heating Plate
Temperature Sensor
Control Panel
Rubber Gasket
Floating Valve
Anti-Blocking Case
(Pull up to remove)
Pressure
Safety Valve
Locking Pin
Pressure Regulator Knob
FEATURES
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
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
Press the
Brown button. Press the Start/Stop button. Add the oil and sauté the
leeks for about 3 minutes, do not brown. Press the
Start/Stop button. Add the
wine, broth, beans, celery, and carrots. Lock the lid in place, set the cooker to high,
for 12 minutes (see pages 5-6 for instructions). Quick-release the pressure. If the
beans are not tender, pressure cook on high for another 5 minutes.
Add the tomatoes, Pernod, garlic, saffron with liquid, and zucchini. Press the
Brown button. Press the Start/Stop button. Cook for 3 minutes. Add the green
beans and peas, and cook until tender about 3 minutes. Season to taste. If you
want the soup to be a bit thicker, smash a large spoonful of white beans against the
side of the cooker and stir while pot is boiling. Serve in large bowls and pass the
Par
mesan.
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