Operation Manual

Tomato Soup
Serves 6 Pressure Cooking Time 10 minutes
4 large (2¼ lb
/ 1 kg) ripe tomatoes cores removed
2 medium (10 oz
/ 280 g) onions sliced
2 medium (10 oz
/ 280 g) carrots cut into ½ inch /
1.3 cm slices
3 cups
/ 720 ml water
2 tbsp
/ 30 ml lemon juice
1 tbsp
/ 15 ml sugar
2½ tsp / 12.5 ml salt
1
/
8
tsp / 0.6 ml pepper
¼ cup / 60 ml butter
1. Put tomatoes, onions, carrots and water in cooker.
2. Close cooker. Bring to full pressure on high heat. Reduce heat
and cook 10 minutes.
3. Remove cooker from heat. Allow to cool naturally.
4. Open cooker. Mix the soup smooth in a blender or mash it
through a sieve.
5. Return soup to cooker.
6. Place cooker on high heat and bring to boil. Add lemon juice,
1 tsp
/ 5 ml sugar, 1 tsp / 5 ml salt and pepper. Stir.
7. Reduce heat to low. Simmer 10 minutes, stirring occasionally.
Add, according to taste, remaining sugar (2 tsp / 10 ml) and
remaining salt (1½ tsp
/ 7.5 ml). Stir.
8. Bring to boil on high heat. Add butter. Stir till melted. Serve
hot.
•
Vegetable Stock
Yield: 5 cups Pressure Cooking Time 15 minutes
1 medium (5 oz
/ 140 g) carrot unpeeled, cut into
1 inch / 2.5 cm pieces
1 medium (5 oz
/ 140 g) onion thickly sliced
1 small (5 oz
/ 140 g) turnip unpeeled, cut into 1 inch
/ 2.5 cm pieces
2 stalks celery with leaves coarsely
chopped
3 sprigs parsley
10 pea pods emptied
1 bay leaf
1 clove garlic
2 tsp
/ 10 ml salt
½ tsp
/ 2.5 ml dried thyme leaves
4 peppercorns
6 cups
/ 1.4 litres water
1. Put all ingredients in cooker. Stir.
2. Close cooker. Bring to full pressure on high heat. Reduce heat
and cook 15 minutes.
3. Remove cooker from heat. Allow to cool naturally.
4. Open cooker. Strain stock through a fine sieve.
•
34