None ofthatwith the Instant Pot. It’s like a like a slow cooker/pressure cooker hybrid, and it’s probably one of our favourite, and most used kitchen gadgets
So tonight I needed to use up a huge leek from the farm shop, some pancetta cubes andhalfacartonofcream – with onions andpotatoes in the fridge too then soup is alwaysa good choice
I like to leave chunks ofpotato in mine). 1 large onion, chopped. 11 stick of celery, chopped. 12 largeleeks, sliced. 13 yukon gold potatoes, peeled and chopped. 11 tablespoonof ghee (6 syns) - or olive oil. 11 sprig of fresh thyme. 1saltandblack pepper. 13 cups (720ml) of chicken or vegetablestockAdd ghee or olive oil to alargesaucepan over a medium high heat. 1Add onion, celery andleeksand cook until softened. 1Add the potatoes, stock, sprig of fresh thyme and bring to a boil. 1Reduce heat, cover and simmer for approx 30 mins. 1Put half the soup through a blender (unless you prefer your soup completely smooth, in which case put allof the soup through a blender. 1Seasonwith some saltandblack pepper as needed, garnishwith fresh thyme and serve. 1Set the instant pot to saute. 1Add the ghee (or olive oil). 1Add the potatoes, stock, sprig of fresh thyme. 1Set to soup setting. 1Allowanatural pressure release
I’d madevegetablepakoras for starter, and I do recommend Shashi’sDateandTamarindsauce which I’d made to see if it would accompany the pakora’salongwith my own selection of dips and it certainly did
- Add the onion to alargepanwithadashof oil andsoften gently on a low heat. Nothing beatsa hot soupwith fresh bread on a cold Januarydayand my go to easysoup is alwaysleekandpotatosoup
This winter therefore I have been making up new batchesofsoupat every chance I get and stocking up my freezer, giving me a choice ofsoups to pick from eachday to take to the officewith me
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