Intensely Tomato-Roasted Pepper Soup

Recipe Ingredients

1/2 cup	118ml	Water
3 lbs	1362g / 48oz	Ripe tomatoes - cored, and
		Cut into chunks
2		Red bell peppers - roasted, seeded, (large)
		And cut into pieces
1 cup	62g / 2.2oz	Coarsely-chopped onions
2 teaspoons	10ml	Minced garlic
2 teaspoons	10ml	Bay leaves (large)
1/4 teaspoon	1.3ml	Saffron threads - (optional, but
		Highly recommended)

Recipe Instructions

Bring the water and tomatoes to a boil in the pot of the pressure cooker. Add the roasted peppers, onions, garlic, bay leaves and saffron. Lock the lid in place, then set the cooker to high heat (be sure to check the specific instructions for your pressure cooker); bring it to high pressure, then lower the heat just enough to maintain that high pressure for three short minutes.

Allow the pressure to come down naturally (or quick-release the pressure by placing the cooker under cold running water for a few minutes), then remove the lid, tilting it away from you to allow any excess steam to escape.

Fish out and toss the bay leaves, then puree small batches of the soup in a food mill (the preferred method, as it will separate out the tomato skins and seeds), food processor or blender, then reheat if you plan to serve it immediately. Otherwise, allow it to cool, then freeze it up in plastic containers.

Serve this tasty soup as is or stir in a tablespoon of good olive oil or some evaporated milk or yogurt for creaminess. Or stir in a little grated cheddar cheese if you dare. Or add some cooked rice or small-sized pasta for a "stick to your ribs" meal. Or add some fresh corn and chopped spinach and cook unpressured for a few more minutes. Or add some chopped cucumber, scallion and a splash of vinegar and serve cold as gazpacho.

This recipe yields ?? servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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