Cuisinart CPC-600 Operations Instructions download pdf (Page 31)

14

Nutritional information per serving (one cup):

Calories 236 (26% from fat) • carb. 16g • pro. 26g

• fat 7g • sat. fat 2g • chol. 75mg • sod. 440mg

• calc. 53mg • fiber 3g

Tomato Soup

Perfectly satisfying meal with a grilled

cheese sandwich.

Makes 6 cups

2½ tablespoons unsalted butter

1 small onion (about 3 ounces),

peeled and chopped

1 carrot, peeled and chopped

1 rib celery, chopped

1 teaspoon dried basil

½ teaspoon dried marjoram

2 tablespoons unbleached

all-purpose flour

2 cans (14-15 ounces each)

diced tomatoes with juices

4 whole sun-dried tomatoes,

not oil-packed

1

⁄

8

teaspoon baking soda

2½ cups vegetable or chicken stock

1 teaspoon kosher salt

½ teaspoon freshly ground pepper

1 cup half & half (optional)

Place the butter in the cooking pot of the

Cuisinart

™

Electric Pressure Cooker. Select

Sauté. Once butter is hot, add onions

and stir. Sauté for about 1 to 2 minutes,

until onions begin to soften and become

translucent. Stir in the carrots, celery, basil

and marjoram. Sauté vegetables for about

3 to 4 minutes, stirring occasionally, until

soft but not browned. Stir in flour and cook

for an additional minute. Stir in tomatoes

with their juices, sun-dried tomatoes,

baking soda, and stock.

Lock lid in place. Select High Pressure.

Set timer for 8 minutes. When audible beep

sounds, use Natural Pressure Release to

release all steam. When float valve drops,

remove lid carefully, tilting away from you

to allow steam to disperse.

Blend soup with either a Cuisinart

™

handheld blender directly in the pot or a

food processor or blender. (If blending soup

with handheld blender unplug pressure

cooker before blending and use care not to

scratch the nonstick cooking pot.)

Add the salt and pepper and taste. Adjust

seasonings accordingly.

For creamy tomato soup, stir in the optional

half & half.

Nutritional information per serving

(without half & half; one cup):

Calories 105 (40% from fat) • carb. 13g • pro. 3g

• fat 5g • sat. fat 3g • chol. 13mg • sod. 640mg

• calc. 42mg • fiber 3g

Mushroom Barley

Soup

Makes about 8 cups

1 tablespoon unsalted butter

1 medium onion, chopped,

about 1 cup

2 medium carrots, peeled and cut

into ¼-inch dice

3 cloves garlic, smashed

16 ounces mushrooms, sliced

½ teaspoon kosher salt

½ teaspoon fresh thyme, chopped

¹⁄

³

cup sherry

¾ cup pearl barley

1 bay leaf

5 cups chicken broth

½ teaspoon fresh ground pepper

2 tablespoons chopped fresh

parsley (about 5 sprigs)

Place the butter in the cooking pot of the

Cuisinart

™

Electric Pressure Cooker. Select

Sauté. Once butter begins to sizzle, stir

the chopped onions into the pot. Sauté

for about 1 to 2 minutes, until onions start

to soften. Stir in the carrots and sauté

vegetables for about 4 minutes, stirring

occasionally, until vegetables are soft and

lightly golden. Stir in garlic, mushrooms,

salt, and thyme. Sauté until mushrooms

release most of their moisture and the

garlic becomes aromatic, about 5 minutes.

Add sherry to the pot and cook until liquid

is evaporated.

Add barley, bay leaf and chicken broth

to the pot. Lock lid into place. Select

High Pressure. Set timer to 10 minutes.

When audible beep sounds, use the

Natural Pressure Release to release all

pressure. When float valve drops, remove

lid carefully, tilting away from you to allow

steam to disperse.

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