This is a lovely soup to serve as a first course or as a Saturday-night supper with grown-up grilled cheese sandwiches made with sharp white cheddar, smoked mozzarella, sharp provolone, fresh Asiago, pepper Jack, or smoked Gouda. It takes no time to make in the pressure cooker, and the results are delectable.
SERVES 6 TO 8
INGREDIENTS:
- 2 tablespoons unsalted butter
- 1 medium sweet onion, such as Vidalia, finely chopped
- 1 fennel bulb, fronds removed and root end trimmed, finely chopped
- Two 28-ounce cans plum tomatoes, drained
- 6 cups chicken stock or store-bought chicken broth
- 1 ½ cups heavy cream
- Salt and freshly ground black pepper (optional)
INSTRUCTIONS:
- Melt the butter in the pressure cooker over medium-high heat. Add the onion and fennel and cook for 2 minutes, or until the onion begins to soften.
- Add the tomatoes and stock. Lock the lid in place and cook at high pressure for 10 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Using an immersion blender, puree the soup (or transfer to a blender and puree).
- Add the cream and warm the soup. Taste for seasoning and add salt and pepper if needed.
