*  Exported from  MasterCook  *

                  Pureed Zucchini Soup (Pressure Cooked)

Recipe By     : Cooking Under Pressure, copyright 1989
Serving Size  : 4    Preparation Time :0:00
Categories    : Soups And Stocks

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tb            Butter or oil
   1      lg            Onion -- coarsely chopped
   2      cl            Garlic -- crushed
   2      sm            Potatoes (1/2 lb) -- cut in
                        - 1/2" cubes
   2      lg            Carrots -- cut in 1/2" slices
   4      lg            Zucchini (2 lb) -- cut in
                        - 1" slices
   4      c             Vegetable stock or bouillon
   1      tb            Fresh basil minced -OR-
   1      ts            Dried basil
                        Salt and pepper -- to taste

Heat the butter in the pressure cooker. Saute the onions and garlic
for 1 minute. Add the potatoes and saute for another 1 to 2 minutes.
Add the remaining ingredients and stir to blend. Lock the lid in
place and over high heat bring to high pressure. Adjust the heat to
maintain high pressure and cook for 5 minutes. Let the pressure drop
naturally or use a quick release method. Remove the lid, tilting it
away from you to and pepper to taste.

Yield: 4 Servings


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