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Recipe: Pressure Cooker Cream Of Tomato Soup
Similar Categories: Pressure, Cooker, Cream, Tomato, Soup
Cream of Tomato Soup
Serves: 5
1 clove garlic
3 medium leeks, white part only
1 tbs unsalted butter
3 lb vine-ripened tomatoes
2-3 tbs brown sugar
1 c whipping cream, if desired
1 pinch ground allspice
Salt and pepper, to taste
1 c water
Mince garlic. Cut leeks into thin slices. Melt butter in pressure cooker. Saute the leeks and garlic in butter until leeks wilt, about 4 minutes. Core tomatoes and chop coarsely. Add to the cooker. Add the 2 tablespoons sugar and water. Lock lid and bring cooker to full pressure. Reduce heat to maintain full pressure and cook for 15 minutes. Quick-release pressure. Strain solids from soup, reserving both parts. Puree solids in blender, then pass through a fine sieve or strainer to remove tomato skin and seeds. Reserve 1 cup of cooking liquid and stir the strained puree back into remaining liquid. If desired, add the cream, allspice, and salt and pepper to taste. Add remaining 1 tablespoon sugar if soup tastes too acidic. Add additional 1 cup cooking liquid if soup is too thick. Serve hot or chilled.
Serves: 5
1 clove garlic
3 medium leeks, white part only
1 tbs unsalted butter
3 lb vine-ripened tomatoes
2-3 tbs brown sugar
1 c whipping cream, if desired
1 pinch ground allspice
Salt and pepper, to taste
1 c water
Mince garlic. Cut leeks into thin slices. Melt butter in pressure cooker. Saute the leeks and garlic in butter until leeks wilt, about 4 minutes. Core tomatoes and chop coarsely. Add to the cooker. Add the 2 tablespoons sugar and water. Lock lid and bring cooker to full pressure. Reduce heat to maintain full pressure and cook for 15 minutes. Quick-release pressure. Strain solids from soup, reserving both parts. Puree solids in blender, then pass through a fine sieve or strainer to remove tomato skin and seeds. Reserve 1 cup of cooking liquid and stir the strained puree back into remaining liquid. If desired, add the cream, allspice, and salt and pepper to taste. Add remaining 1 tablespoon sugar if soup tastes too acidic. Add additional 1 cup cooking liquid if soup is too thick. Serve hot or chilled.
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