I’ve been using a stove top pressure cooker, for a month now. I never realized how simple it is to make a delightful dish. I’ve been cooking mostly chicken, getting the most amazing, flavorful broths. Sometimes I do soups. This one you can vary, in many ways.
Pressure cooking infuses the flavors. Whatever you put in, you’ll surely notice.
9 Roma/Plum tomatoes
2 Basil Leaves Fresh
3 Garlic Cloves
3 Cups Chicken Broth. I used broth, from a previously cooked chicken.
1/2 Large onion quartered
1 Tablespoon dried chicken broth (instead of salt and other seasonings)
Drop tomatoes into boiled water, for a minute.
Then into cold water.
Now you’re able to peel the skin, and core the center. It’s a sloppy job. It won’t take long because the pulp slides right off. This is what you want. The rich red pulp.
Now! Go into your private greenhouse and collect some fresh basil leaves. I have to show this, the scent it amazing.
Into the pressure cooker goes: Tomato Pulp, Two Basil Leaves, 3 peeled Garlic Cloves, A tablespoon of seasoning. 1/2 a Large Onion, quartered. (You don’t have to chop any of these. The Pressure Cooker will take care, of it). And 3 cups Chicken Broth. This soup is much better if you use your own.
Cover and put the cooker on the stove. Bring to high pressure for 10 min. Use slow release.
You can see how the ingredients have cooked down, and blended the flavors.
If you have an immersion blender, remove the basil, then blend for a couple, of min. I don’t so I use the regular blender.
Return it to the stove and warm it up. Here is where you may add cream or milk. You might think it’s not thick enough. Like a canned soup. But the flavors are rich, and the broth is delicate. I have also found that if you let it sit, for a couple of hours. It’s more enjoyable.
Look who is still showing off, in the Green House……..
Have a lovely day and HAPPY COOKING!