Tomato And Sweet Chilli Pepper Soup; Butternut And Sweet Potato Soup - AEG precision EPC 6000 Owner's Handbook Manual

3 Add the well rinsed rice and 5 ml salt,
Select High Pressure and set the timer
for 5 minutes. When audible beep sounds,
use Quick Pressure Release to release
pressure. When the float valve drops,
turn the pressure cooker off. Remove the
lid carefully, tilting away from you to allow
steam to disperse.
4 Taste, checking that the rice is cooked,
adjust the seasoning with a little lemon
juice, salt and pepper. Thicken with slaked
corn flour if needed. Add the chopped
herbs, stir once or twice, and serve.
TOMATO AND SWEET CHILLI
PEPPER SOUP
Recipe by Silwood School of Cookery
Serves 4 - 6
12 ripe tomatoes
2 red peppers
1 onion, chopped
15ml olive oil, for frying
2 cloves garlic, chopped
1 tin Italian tomatoes
400ml chicken or vegetable stock
salt and black pepper, to taste
50ml basil pesto
1 Make a cross in the skin of the tomatoes.
Blanch the tomatoes in boiling water for
10 seconds, refresh in cold water.
Remove the skins and chop roughly.
2 Roast the peppers, remove skin and chop.
3 Select Sauté and sauté the onions in a
little olive oil until soft.
4 Add the garlic and sauté for another
minute.
5 Add the peeled, chopped tomatoes, the
tinned tomatoes with all their juices and
the red peppers. Select High Pressure
and set the timer for 4 minutes. When
audible beep sounds, use Quick Pressure
Release to release pressure. When the
float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
from you to allow steam to disperse.
6 Add chicken stock. Select High Pressure
and set the timer for another 4 minutes.
When audible beep sounds, use Quick
Pressure Release to release pressure.
When the float valve drops, turn the
pressure cooker off. Remove the lid
carefully, tilting away from you to allow
steam to disperse.
7 Blend soup until smooth. Season with
salt and black pepper.
Serve with a dollop of basil pesto.
BUTTERNUT AND SWEET
POTATO SOUP
Recipe by Silwood School of Cookery
Serves 4 - 6
45ml butter, for frying
200g onion, chopped
375g butternut, cubed
375g sweet potato, cubed
5-10ml curry powder
45ml flour slaked in 50ml milk or
water
500ml chicken or vegetable stock
350ml milk
salt and pepper, to taste
juice of an orange (optional)
1 Select Sauté and melt the butter, add
onions and curry powder and sauté gently
until soft but not coloured.
2 Add the butternut and sweet potato.
3 Add the stock and milk. Select High
Pressure and set the timer for 10 minutes.
When audible beep sounds, use Quick
Pressure Release to release pressure.
When the float valve drops, turn the
pressure cooker off. Remove the lid
carefully, tilting away from you to allow
steam to disperse.
4 Purée in a blender and season with salt
and pepper to taste.
5 Adjust the texture with the juice of an
orange, extra milk or stock to produce a
pleasantly thick soup. Thicken with slaked
flour if needed.
9