Roquefort Bean Soup

 Ingredients:

●      ¼ cup Roquefort cheese, crumbled or grated for garnish

Base

●      2 Tbsp. coconut oil

●      1 cup onion, minced

 Soup

●      1 cup table cream

●      ½ cup Parmesan cheese rinds, diced, optional

●      3 cups Homemade Fried Vegetable Broth, Unsalted

●      2 cups water

●      1 pound fresh kale, rinsed, drained, tough stems removed, julienned

●      ½ tsp. white pepper

●      ¼ tsp. kosher salt

●      1 cup dried white beans, picked over, rinsed, drained

●      ½ cup parsnips, peeled, diced

Directions

1.     Press: SAUTÉ and HIGH.

2.     Pour the base ingredients into the Yedi Pressure Cooker. Cook until onions are limp.

3.     Except for cream, kale and garnish, pour remaining ingredients into the Yedi Pressure Cooker.

4.     Press: SLOW COOKER and LOW. Set the timer to 8 hours. Secure lid.

5.     After the cooking cycle, stir in cream and kale. Turn off the machine. 

6.    Secure lid once more. Set aside for 3 minutes so that residual heat will cook kale through. Taste. Adjust seasoning if needed.

7.    Pour stew into bowls. Garnish each bowl with the desired amount of Gorgonzola cheese. Serve immediately.