Full of vegetables and flavour. A staple in your summer menu.
- 1 cauliflower
- 4 chicken legs
- 2 carrots
- 1 parsley root
- 1/4 celeriac
- Stick of leek
- 4 potatoes
- 100ml (3.4oz) of double cream
- 3 grains of allspice
- 1 bay leaf
- 1 tbsp chopped dill
- 1 tbsp chopped parsley
- 1 tbsp of vegeta (universal seasoning)
- Salt
- Pepper
Begin with preparation of your ingredients. Wash your vegetables. Chop the carrots, parsley root and celeriac into squares. Cut potatoes into bigger squares and leek into half moon shape. Separate cauliflower into smaller florets.
Clean your chicken and put it into IP. Put all the vegetables apart from cauliflower into the pot. Add vegeta, half tsp of salt, bay leaf and allspice.
Add water to the pot, it should reach level 3-3,5L on the inside of the pot. Close the lid, move the valve into sealing position and programme Soup for 20 min. After the programme finishes, move valve into venting position and remove the pressure from the pot (QR). Open the lid and gently remove the froth from the top.
Add parsley and cauliflower.
Close the lid again and set up programme Soup for 2 min. Remove the pressure once the programme finishes. Open the lid, add cream (make sure to add couple of spoons of hot soup to your cream and mix together, repeat the step few times so your cream would not curdle).
Add dill and mix everything together.
Your soup is ready. Enjoy.
