Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pressure Cooker Chicken Cucumber Soup
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- #117976
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1/2 pound potatoes, peeled, chopped
6 celery ribs, sliced
3 carrots, peeled, chopped
3 cucumbers, peeled, seeded, and chopped
1 whole chicken (about 2 1/2 lbs. size)
1 onion, peeled
3 whole cloves
1 bay leaf
salt, to taste
freshly-ground black pepper, to taste
12 cups vegetable or chicken stock
3/4 cup sour cream
fresh dill, for garnish
directions
In a 6-quart or larger pressure cooker, add all ingredients except sour cream (onion studded with cloves and bay leaf). Season with salt and pepper.
Close lid and bring to LOW pressure and cook for 40 minutes. Remove from heat and use rapid pressure release.
Remove chicken. When cool enough to handle, carve meat of bone and cut meat into bite-size pieces.
Puree vegetables in a food processor, blender or mill. Return mixture to pan and stir in sour cream. Add meat and reheat.
Serve in bowls and garnish with dill.
added by
lynnemarie
nutrition data
Nutritional data has not been calculated yet.
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