Cream Of Root Vegetable Soup; Quinoa Pilaf - Wolfgang Puck BPCRM500 Use And Care Manual

Cream of Root Vegetable Soup

4 - 5 Servings
INGREDIENTS
3 cups chicken stock
2 medium stalks celery, chopped
1 large leek, white part only, sliced
1 small Russet potato, peeled and chopped
1/2 large turnip, peeled and chopped
1/2 large rutabaga, peeled and chopped
1 medium parsnip, peeled and chopped
1 large carrot, peeled and chopped
2 tablespoons flat-leaf parsley, chopped
1 teaspoon kosher salt
1/2 teaspoon white pepper
1 pinch ground coriander
2 tablespoons whipping cream
1 tablespoon butter
METHOD
1. Put stock, all vegetables, parsley, salt, pepper, and coriander into the
pressure cooker; secure lid.
2. Set Pressure Release Device to SEAL and timer to 15 minutes.
3. When cooking is complete, let pressure release naturally. Remove lid then
purée soup to desired consistency using an immersion blender with a
stainless wand set on low. Add cream and butter while pureeing. Adjust
seasoning if desired then serve hot or cold.
PRESENTATION
This soup is delicious served with a dollop of sour cream and chopped green
onions on top.
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Quinoa Pilaf

4 Servings
INGREDIENTS
For the Quinoa:
2 cups quinoa
1 1/2 cups vegetable stock
1 tablespoon soy sauce
2 tablespoons olive oil
1/2 teaspoon dried thyme
1 small yellow onion, diced
1 cup sliced almonds, toasted
1 cup raisins
1/2 cup dried apricots, diced
1/2 teaspoon chili flakes, to taste
For Finishing:
1 bunch green onions, sliced
1 cup red grapes, halved
2 tablespoons parsley, chopped
The zest and juice of 1 lemon
Kosher salt and fresh pepper, to taste
METHOD
1. Place all quinoa ingredients into the pressure cooker; secure lid.
2. Set Pressure Release Device to SEAL and timer to 6 minutes.
3. When cooking is complete, let pressure release naturally.
4. Remove lid then add finishing ingredients to the pressure cooker; stir well.
5. Serve hot, at room temperature or cold.
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