Prep 10 mins
Cook 25 mins
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."
- 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
- In a pressure cooker, heat oil. Add leeks, garlic, and carrots and saute in hot oil 2 minutes.
- Add rice and potatoes. Stir well and cook 1 minute.
- Add broth, parsley, celery, bay leaf, salt, pepper, basil, lemon juice, tomato paste, and brown sugar. Stir well.
- 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.
- Stir soup well. Ladle into bowls.
- Combine cheeses and sprinkle over soup. Serve with hunks of Italian bread.
- Serves 6-8.
This was the first recipe I made in a PC and it was AWESOME. I had to substitute what I had: frozen chopped spinach, brown rice for arborio, and 2 frozen chix breasts for the cheese. 25 minutes later, we had a hearty soup that everyone in my family loved, including the kids! Thank you. (After releasing steam, I removed chix, cut up, then returned to pot.)
Excellent soup. The recipe doesn't say how to use the spinach leaves in the soup. From the picture it appears that they are added after the fact. I decided to add spinach to the soup before cooking it. Made it more flavorful in my opinion . I don't know how anyone could possibly do the prep work in just 10 minutes. It took me about 30 to assemble all the ingredients and chop the vegetables.
Since having my twins, everything in my life is about them! I'm especially picky about the food they eat. And bloody hell is this meal healthy and fantastic! I love that my 5 year old's devour it. Its jam packed with vege, its filling, its higher in carbs, which is great for growing kids who dont eat a lot, i can take it to work in a thermos and have a healthy lunch myself, or take it on the road with us, as we travel quite a bit. I added more garlic, more parsley, celery, tomato paste, so as not to waste anything, and it just tastes so delicious. I was a bit puzzled about the brown sugar, but it works. The spinach i added prior to closing the li and pressure cooking = nice and soft for my kids not to turn their noses up at it! Its one of those meals you can tweak to suit your taste and needs. I love that it was ready by the time i washed the dishes! A definite keeper.