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French Onion Soup
Makes about 6 cups
• 5 medium onions, thinly sliced
• 2 tablespoons (30 ml) dry white wine
• 4 tablespoons (60 ml) butter
• 6 cups (1.4 l) beef or chicken stock, or a mixture of
both
• 1/4 teaspoons (1 ml) freshly ground pepper or 1
tablespoon (15 ml) dry sherry
• 6 slices French or Italian bread, lightly toasted
• 1/2 cup (125 ml) grated parmesan cheese
Directions:
Melt the butter in a pot, add the onion slices and
cook very slowly for about 20 minutes until golden.
Add the pot's contents, stock, pepper and wine to
the Mellerware pressure cooker. Lock the lid in place
and set to the suggested setting and adjust time
(see below). Allow pressure to drop by releasing
the pressure valve, and remove the lid. Serve in
soup bowls with a slice of toasted bread on top and
sprinkled with cheese.
Suggested time: 15 minutes
Suggested setting: soup
French-Canadian Split Pea Soup
Serves 4-6
• 450g yellow split peas
• 225g smoked pork hock
• 3 medium carrots, diced
• 1/4 teaspoon (1 ml) thyme
• 1/4 teaspoon (1 ml) basil
• 1/4 teaspoon (1 ml) oregano
• 1 large potato, peeled and diced
• 1 stalk celery, finely chopped
• Salt and pepper to taste
• 6 cups (1.4 l) water
Directions:
Add all the ingredients (except the salt and pepper) and
6 cups (1.4 l) of water into the Mellerware pressure
cooker. Lock the lid in place and set suggested setting
and adjust time. When cooking is complete, allow
pressure to drop by releasing the pressure valve, then
remove the lid. Remove pork hock from the soup.
Remove the meat from the bone, cut into chunks and
return the meat to the soup. Remove the bay leaf.
Season with salt and pepper.
Suggested time: 40 minutes
Suggested setting: soup
Chickpea and Spinach Soup (V)
Serves 6
• 2 cups (500 ml) (about 450 g) dried chickpeas
• 2 medium potatoes, quartered
• 3 large cloves garlic
• 2 medium onions, quartered
• 225g spinach
• Water or chicken or vegetable stock
• 1/4 cup (60 ml) canola or olive oil
• Salt and pepper to taste
Directions:
water for at least four hours (or start soaking before
work in the morning so they are ready by the evening).
After soaking, dispose the soaking water and rinse
chickpeas. Place chickpeas in the Mellerware pressure
cooker. Add potatoes, garlic cloves and onions. Add
water or stock. Lock the lid in place and select the
suggested setting and adjust time. Allow pressure to
drop by releasing the pressure valve and remove the
lid. Scoop out about 1 1/2 cups (350 ml) of chickpeas
and set aside. Using a blender or potato masher, blend
the soup until you have a creamy puree. Add more
liquid if necessary. Add spinach and the oil. Lock the
lid in place and cook for an additional 5 minutes.
-
Suggested time: 15 minutes
Suggested setting: soup
Spiced Italian Chicken Soup
Serves 6-8
• 225g Italian sausage, casing removed, crumbled
• 3/4 cup (175 ml) diced onion
• 1/2 cup (125 ml) pearl barley
• 3 cloves garlic
• 12 cups (2.8 l) chicken stock
• 1 chicken breast, split with bone
• 1/2 cup (125 ml) parsley, chopped
• 2 cups (500 ml) chickpeas, including juice
• 225 to 450g fresh or frozen spinach
• 1 cup (250 ml) mild to medium salsa
• 2 tablespoons (30 ml) canola or olive oil
• 1 cup (250 ml) lentils
Directions:
Place 1 tablespoon (15 ml) canola or olive oil in a pot.
Cook sausage, drain, and set aside. Add 1 tablespoon
(15 ml) canola or olive oil to a pot and sauté onion and
garlic. Do not brown. Add barley to the pot and mix
for 1 minute. Add contents of pot, browned sausage,
lentils, chicken breast and barley to the Mellerware
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Soak chickpeas in
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