Vegetable Soup with Parmesan Garlic Toasts Pressure Cooker Recipe

Vegetable Soup With Parmesan Garlic Toasts Pressure Cooker Recipe

Ingredients

SERVES 6 to 8 – Cooker: 5- to 7-quart – Time: 10 minutes at HIGH pressure

PARMESAN GARLIC TOASTS

• ½ French baguette, split horizontally in half
• ½ cup mayonnaise
• ½ cup sour cream or plain Greek yogurt
• 1 cup grated Parmesan cheese
• 2 cloves garlic, pressed
• 1 heaping tablespoon minced fresh flatleaf parsley

SOUP

• 2 tablespoons olive oil
• 2 leeks (white parts only), trimmed, cut in half lengthwise, rinsed well, and thinly sliced across
• 2 (2-finger) pinches saffron threads or 1/8 teaspoon ground saffron
• 10 ounces fresh green beans, ends trimmed and cut into 1-inch pieces
• 3 large carrots, chopped
• 3 small zucchini, cut into ½-inch-thick rounds
• 2 Roma tomatoes, seeded and chopped
• 3 medium Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 2 cloves garlic, minced
• ¼ cup finely chopped fresh flatleaf parsley
• 4 cups vegetable broth
• 4 cups water
• 2 (15-ounce) cans cannellini beans, drained and rinsed, or 3 cups cooked beans
• sea salt and freshly ground black pepper
• 2 to 3 tablespoons basil pesto, to taste, homemade or store-bought

Method

1. Preheat the oven to 425° F
2. Line a baking sheet with parchment paper
3. In a small bowl, mix the mayonnaise, sour cream, Parmesan, garlic, and parsley together
4. With a rubber spatula, spread the mixture over the cut sides of the bread
5. If you don’t use all the spread, cover and refrigerate to use for a dip or topping
6. Place in the oven and bake, until the mixture is brown and bubbly, 10 to 15 minutes
7. Remove from the oven and cut into 1-inch slices or 2-inch chunks
8. In a 5- to 7-quart pressure cooker, heat the oil over medium heat
9. Add the leeks and saffron, reduce the heat to medium-low, and cook, stirring a few times, until the leeks are aromatic and begin to soften, about 2 minutes
10. Add the green beans, carrots, zucchini, tomatoes, potatoes, garlic, and parsley
11. Cook, stirring occasionally, for 5 minutes to heat and soften
12. Add the broth and water
13. Close and lock the lid
14. Set the burner heat to high
15. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
16. Set a timer to cook for 10 minutes
17. Remove the pot from the heat
18. Open the cooker with the Quick Release method
19. Be careful of the steam as you remove the lid
20. Stir in the cannellini beans and heat, uncovered, over medium heat for 5 to 7 minutes
21. Season with salt and pepper to taste
22. Rewarm the toasts in the oven for a few minutes if you like
23. Serve the soup immediately in deep soup bowls with a teaspoon of pesto on top for diners to swirl in
24. Serve with 2 toasts per bowl
25. Saffron has a unique bitter, grassy taste and a strong, earthy fragrance like no other spice
26. It also stains whatever food it graces golden yellow, like the full sun it grows in
27. Saffron is the most expensive spice in the world and no wonder-saffron threads are the stigmas of a particular kind of crocus and they must be harvested by hand
28. By some estimations, it requires 70,000 flowers or over 200,000 stigmas to yield one pound of saffron

Full List of Pressure-Cooker Recipes
Full List of Soup Recipes

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