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Thursday, January 26

Butternut, chard & white bean pressure-cooker soup

Oil, olive
1 tablespoon
Onion, chopped
1 large
Carrots, chopped
3 large
Celery, chopped
3 stalks
Rosemary, fresh;
1 sprig +
1 teaspoon
5 sprigs
Beans, white, dried
16 ounces
Chicken stock
8 cups
Pepper, freshly ground

Butternut squash, diced
2 cups
Garlic, sliced
8 cloves

Chard, Swiss, stems discarded, chopped
4 cups
Sour cream
½ cup
1 cup
  1. Heat oil on the Sauté setting; cook the onion, celery, and carrot until softened but not browned. 
  2. Add the beans, rosemary sprig, thyme, stock, and pepper. 
  3. Lock the lid, and set to high pressure, and set the timer to 35 minutes; beans should be almost soft but still have a small bite to them. 
  4. Use the quick release, open the lid, and add the squash, garlic, 1-teaspoon rosemary, salt, and pepper. 
  5. Lock the lid, and pressure cook for 10 minutes more; use the natural release method (let it sit until the pressure releases on its own). 
  6. Stir in the chard just before serving, and adjust seasonings as needed; discard any rosemary and thyme sprigs. 
  7. Serve with a dollop of sour cream and croutons. 
Recipe from

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