*  Exported from  MasterCook  *
 
         Beets, Beet Greens and Sweet Potato Soup (Pressure Cooked)
 
 Recipe By     : Cooking Under Pressure; copyright 1989
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups And Stocks
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5      medium        beets with greens attached
    3      medium        sweet potatoes (about 1 1/2 lbs) -- peeled
    2      tablespoons   sweet butter
    2 1/4  teaspoons     finely minced fresh ginger -- divided
    1      large         onion -- coarsely chopped
    6      cups          vegetable stock -- or
                         bouillon
    2      teaspoons     grated orange zest
      1/2  teaspoon      salt -- to taste
 
 serves 6
 
 Here are all the colors of a brilliant autumn day.  Since sweet potatoes cook m
 ore quickly than beets, cut them into thicker slices, which are more likely to 
 keep their shape.  The beet greens add a very appealing spinach-like flavor.  T
 he pressure cooker tenderized beet skins so much that removing them becomes mor
 e a matter of aesthetics than necessity.
 
 Cut the beets from their greens and peel or scrub them.  Cut the beets into 1/4
 -inch slices and cut the slices in half.  Set aside.
 
 Cut and discard the red stems from the beet greens.  Rinse the beet green in a 
 sinkful of cold water, taking care to remove all of the sand.  Discard any blem
 ished or very large, tough leaves.  Drain and chop the beet greens into strips 
 about 2 inches wide.  Use about 4 cups of tightly packed chopped greens for the
  soup, saving the remainder for stock or another use. (They're delicious when s
 auteed in olive oil with lots of garlic).
 Cut the peeled sweet potatoes into 1/2-inch slices and cut the slices in half. 
  Set aside.
 Heat the butter in the cooker.  Add 2 teaspoons of the ginger and the onions an
 d cook until the onions are soft, about 3 minutes.  add the beet greens, sliced
  beets, sweet potatoes, and stock.
 Lock the lid in place and over high heat bring to high pressure.  adjust the he
 at to maintain high pressure, and cook for 7 minutes.  Reduce the pressure with
  a quick-release method.  Remove the lid, tilting it away from you to allow any
  excess steam to escape.  Stir in the remaining 1/4 teaspoon ginger and the ora
 nge zest.  Add salt to taste and serve immediately.
 
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