At Christmas I was very fortunate to receive an All-Clad PC8 -Precision cooker. I have been wanting one for some time now, and so happy to see it under the tree.
My first attempt is a very basic and staple French soup, Potage Parmentier, or leeks and potato soup, one of my favorite. Leeks and potatoes simmering together compliments each other, the flavor of the leek is softened and the potato give it a rich texture. Tonight, I revised my original version of Potage Parmentier and made it lighter by omitting the heavy cream.
I was amazed and thrilled on the time savings, it only took me 5 minutes of preparation and 10 minutes cooking and 2 minutes with the hand held immersion blender.
If you do not have a pressure cooker, by clicking on the link will found the stove top recipe link for Potage Parmentier .
POTAGE PARMENTIER IN THE PRESSURE COOKER
3 medium peeled potatoes, cut into small dices
2 large leeks washed and thinly sliced including the tender greens
2 tablespoons unsalted butter
4 cups reduced sodium chicken broth
salt and pepper
4 to 6 tablespoons of whipping cream (optional) or 4 to 6 tablespoons sour cream
2 to 3 tablespoons chives
In the pressure cooker over medium heat, melt butter. Add leeks and potatoes and stir frequently for 2 minutes. Add the chicken stock, salt and pepper. Close the lid of the pressure cooker. Program 10 minutes into the timer and select program 2 – grains.
Turn the heat to high. After hearing the first audible signal, reduce the heat to low. At this point the countdowns begins. A gentle release of steam will be constant from the pot. Upon the second audible signal, turn off the heat source and move the program selector to pressure release.
Once the program is finished, open the pressure cooker.
With an immersion blender, or food mill or blender, mash all the vegetables to a rich paste like consistency.
Ladle into soup bowls and sprinkle with chives.
Optional: Off the heat and just before serving into soup bowls add the whipping cream and stir well. Or ladle on bowls, place a dollop of crème fraiche in the middle and sprinkle the chives over it.