small (2 lb / 900 g) - zucchini unpeeled cut into 1/8 inch (1/4 cm) slices
1
large (6 oz / 180 g) - onion finely chopped
1/4
cup - butter
1/2
cup - water
1/2
tsp - salt
1/8
tsp - pepper
3
cups - vegetable or chicken stock fat removed
Directions
1.
Recipe can be reduced to one-half by reducing all ingredients proportionately.
2.
Put all ingrdients except stock in cooker.
3.
Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 1 minute.
4.
Remove cooker from heat. Press finger-tip control/lift vent weight lightly to release pressure.
5.
Open cooker. In a blender, Pure'e mixture very lightly and briefly ensuring that small pieces of zucchini remain.
6.
Return soup to cooker. Add stock. Stir.
7.
Place cooker on medium heat and bring to boil, stirring occasionally. Serve hot. Alternatively, refrigerate until well chilled (approximately 4 hours) and serve cold.
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By
Dsha
