Creamofgardentomatosouppressurecookerwest Recipes

CREAM OF GARDEN TOMATO SOUP - PRESSURE COOKER - WEST

Steps:

• Heat the oil and butter in the pressure cooker over medium high heat until the butter melts. Add the onion and cook, stirring occasionally, until wilted, about 5 minutes.
• Add the tomatoes and their juices, thyme, salt, pepper, and broth and stir to mix.
• Lock on the lid and bring to pressure over high heat, about 4 minutes.
• Reduce heat to medium and cook for 15 minutes.
• Remove from the heat and let sit for 10 minutes to finish cooking (this step also lets the cooker cool down so that the later release of steam is minimal).
• With the steam vent pointed away from your face, gently release any remaining pressure. Let cool enough to remove lid.
• Use immersion blender to puree soup (or transfer soup to blender or food processor and puree in smaller batches to avoid buring yourself).
• If after blending you see any chunks of tomato peel, put soup through strainer or food mill to remove.
• If using right away, place soup in large pan and stir in cream. Reheat gently without boiling then add garnish of choice and serve.
• If not using right away, store in the refigerator until ready to use; then stir in the cream, heat and serve.

GARDEN TOMATO SOUP-CANNING

Steps:

• Put all of the ingredients in a large kettle. Bring to a boil, turn down to simmer and cook until the celery is soft, about 15 minutes; then add the butter sauce and brown sugar paste.
• Mix the sugar and flour together in a bowl. Add enough of the hot soup to make a paste, then stir this into the hot soup and bring to a boil until soup thickens, about 10-15 minutes.
• If the soup is thicker than you prefer, add a little water. Adding the red pepper flakes makes the soup zingier. If too sweet, add a little more salt.
• Pour soup into quart jars and can in a pressure canner for 25 minutes at 10 pounds pressure.
• Yield: 6-7 quarts, depending on size of tomatoes.