Creamy Leek And Potato Soup; Zucchini Squash Soup - Zavor SELECT Serie Manual Del Usuario

CREAMY LEEK AND POTATO SOUP

Serves: 4 – 6
5 minutes, HIGH pressure
1 tablespoon olive oil
2 strips bacon, cut up in chunks
4 leeks, white portion only, sliced and washed well
1 yellow onion, peeled and chopped
2 Yukon gold potatoes, peeled and chopped
4 cups chicken or vegetable broth
1 cup heavy cream
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
Salt and pepper
In the cooker, cook the bacon using the BROWN setting for 4 minutes. Add the
leeks and onion, and stir for 4 minutes. Next, add the potatoes and chicken broth,
close and lock the lid of the multi-cooker and set the timer for 5 minutes at HIGH
pressure. When done, release the pressure and open the cooker. Uncover; purée
the soup in a different bowl with an immersion blender until smooth, then place
back into the removable cooking pot. Add the cream and herbs and then season
with salt and pepper. Serve hot or cold.

ZUCCHINI SQUASH SOUP

Serves: 6
7 minutes, HIGH pressure
2 tablespoons unsalted butter
2 tablespoons olive oil
1 yellow onion, peeled and chopped
2 garlic cloves, peeled and chopped
2 Idaho potatoes, peeled and chopped
2 pounds zucchini squash, chopped
4 cups chicken or vegetable broth
1 cup heavy cream
1 teaspoon ground cumin
2 tablespoons Italian parsley, chopped
In the cooker on the BROWN setting, add the butter and allow to melt. Add the
oil, onion, cloves, potatoes and squash. Stir for 5 minutes and add the vegetable
broth and cumin. Close and lock the lid of the multi-cooker and set the timer for
7 minutes on HIGH pressure. When done, release the pressure and open the
cooker. Uncover and add the heavy cream and parsley. Pour the soup into a
mixing bowl and purée with an immersion blender until smooth. Season with salt
and pepper.
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