Asparagus Soup; Steamed Vegetables In Garlic Butter - Zavor SELECT Serie Manual Del Usuario

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 ounces) minced shallots
Pinch of thyme
14 ounce 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 SAUTÉ setting to sauté the shallots in the butter, being careful
not to burn the butter. Stir in the prepared asparagus, thyme, butter, stock and
season with the salt and pepper. Turn off the SAUTÉ setting. Close and lock the
lid of the multi-cooker and set the timer for 10 minutes on HIGH pressure.
When done, release the pressure and open the cooker. In batches, purée the
soup in a mixing bowl with an immersion 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
3 minutes, HIGH pressure
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 and lock the lid of the pressure cooker and set the timer for 3
minutes on HIGH pressure. 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.
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