Recipe #1 - Soups

Well Hi again and thanks for all your feedback!



I think we all want recipes so I'm aiming for one a day if I can - seasonal of course and something that is inevitably quick - remember we are using a Pressure Cooker - and, more often than not, something that can be turned into something quite flash with the addition of creme fraiche, herbs or the usual chef presentation skills!



Just a note on Pressure Cookers......most have three settings, High, Medium and Low. High (15lb) pressure is suitable for most cooking; Medium (10lb) is best for vegetables and softening fruit for jams for example; Low (5lb) is good for steaming - puddings and Christmas Pudding for example. Most of the recipes I use, use High pressure but I will always say this in the instructions. Usually, just follow the instructions that come with you Pressure Cooker but always make sure there is enough liquid in the Cooker - this is what creates the steam after all.



Lentil Soup



Once you taste this and see how simple it is, you will never buy a can of lentil soup again!

You can vary the portions but simply, if you make it thick (ie. more lentils) you can add stock or water to make the right consistency at the end.



Ingredients: Onion, carrot, garlic, celery - all chopped, 1 litre stock (Bouillion is great or your own home made stock - see a later blog for this), tomato puree, cup of red lentils (about 175g), parsley if you want for garnish, salt and pepper.



Method:

1. Either place all the ingredients in the Pressure Cooker, adding salt and pepper to taste, seal the Pressure Cooker to High pressure and cook for 10 minutes. Reduce the pressure (you can do this quickly by placing in a bowl of cold water) and then liquidise.



or...... gently fry the onion, carrot, garlic and celery in a little olive oil for a few minutes in the Pressure Cooker, then add the stock, lentils, tomato puree and cook as above.



Once liquidized, pour into bowls and sprinkle a little chopped parsley on the top. I usually add a dollop of yoghurt or creme fraiche on the top and sprinkle the parsley on top of that.

You can also top with some dry-fried pumpkin seeds to give some crunch.

To make a hotter soup, add a red chilli at the frying stage (seeds and all!) or a tablespoon of Harissa (chilli paste).

Serve with French or chunky bread and cheese on top of the soup is also ace - Parmesan or cheddar work well



How easy is that! A brilliant soup in 10-15 minutes! Healthy, warm and just right for now.

If you make a thicker soup - basically a sauce - you can make Chilli Lentil Sauce and serve it with pasta or spaghetti. This is so good - if you don't believe me do give it a try. Children love it topped with cheese - but go easy on or omit the chilli for them!

You can make this soup the day before, it tastes even better, and freeze it too.



Hope you all try this and, until next time, happy Pressure Cooking!