Beef, Barley And Vegetable Soup; Cream Of Garden Tomato Soup; Chicken Stock - AEG precision EPC 6000 Owner's Handbook Manual

BEEF, BARLEY AND
VEGETABLE SOUP
Serves 4 - 6
750g beef mince
15ml oil, for frying
1 tin tomatoes, chopped
625ml water
125ml barley
3 large carrots, chopped
2 stalks celery, chopped
1 large potato, peeled and cubed
1 onion, chopped
1 clove garlic, crushed
10ml basil (3ml dried)
10ml thyme (3ml dried)
10ml rosemary (3ml dried)
10ml marjoram (3ml dried)
salt and freshly ground black
pepper, to taste
1 Select Sauté and brown the beef in the
oil until nicely coloured.
2 Add the tomatoes, water and barley.
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.
3 Add the carrots, celery, potatoes, onion,
garlic and herbs. 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 Season with salt and pepper and serve.
This soup can be refrigerated for up to 4
days or frozen.

CREAM OF GARDEN TOMATO SOUP

Serves 3 - 4
15ml oil, for frying
15g butter, for frying
1 onion, finely chopped
1 clove garlic, crushed
1 kg tomatoes, coarsely chopped
1
/
2
15ml thyme, chopped (5ml dried)
125ml chicken stock (or vegetable
stock or water)
190ml cream
salt and pepper, to taste
1 Select Sauté and sauté the onion in the
oil and butter until soft.
2 Add the garlic, the tomatoes and their
juices, thyme and stock. Select High
Pressure and set the timer for 15 minutes.
When audible beep sounds, use Natural
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.
3 Add cream then blend soup until smooth.
4 Season with salt and pepper to taste.
5 Select simmer and reheat gently before
serving

CHICKEN STOCK

Recipe by Silwood School of Cookery
1 kg chicken bones, cooked or
1
/
2
uncooked
125g of each, onions, carrots,
celery and leeks
20ml of each, thyme and parsley,
bruised
1 bay leaf
6 black peppercorns
1 Wash, peel and roughly cut the onions,
carrots, celery and leeks, place in the
pressure cooker, place the chicken bones
on top. Add the herbs, peppercorns and
2 litres water. Select High Pressure and
set the timer for 50 minutes. When audible
beep sounds, use Quick Pressure
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