Italian Potato, Rice, & Spinach Soup in Pressure Cooker |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Full-bodied and robust. DH loved this and didn't complain about the lack of meat. Soup can be frozen in individual containers up to 3 months. Thaw in refrigerator or microwave oven. From Toula Patsalis's The Pressure Cooker Cookbook. Ingredients:
1/4 cup olive oil |
6 leeks, white part only, sliced |
3 garlic cloves, crushed |
2 carrots |
1/2 cup arborio rice |
3 potatoes, cut in large chunks |
5 cups chicken stock |
1/2 cup parsley, chopped |
1/2 cup celery, chopped |
1 bay leaf |
1 teaspoon salt |
1/4 teaspoon pepper |
2 teaspoons dried basil |
2 tablespoons fresh lemon juice |
3 tablespoons tomato paste |
1 tablespoon light brown sugar |
10 ounces fresh spinach, rinsed, cut in large pieces |
1/4 cup parmesan cheese, grated |
1/4 cup fontinella cheese, grated |
Directions:
1. In a pressure cooker, heat oil. Add leeks, garlic, and carrots and saute in hot oil 2 minutes.
2. Add rice and potatoes. Stir well and cook 1 minute.
3. Add broth, parsley, celery, bay leaf, salt, pepper, basil, lemon juice, tomato paste, and brown sugar. Stir well.
4. Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure, slide a heat diffuser over burner, and cook 4 minutes. Release pressure according to manufacturer's directions. Remove lid.
5. Stir soup well. Ladle into bowls.
6. Combine cheeses and sprinkle over soup. Serve with hunks of Italian bread.
7. Serves 6-8.
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