No. of Recommendations: 1
I love my pressure cooker, despite being raised in a home where the pressure cooker would regularly explode all over the ceiling, thanks to a valve clogged by soybean skins. I'd hate to put anyone off pressure cookers, but if you don't keep that valve clean, they can be just a tad bit alarming.

That said, I highly recommend them for soups. Just throw a bunch of veggies in (easy on the carrots, heavy on the potatoes for good texture), garlic if you like, and cover with half water, half white wine. Bring to a boil to cook off the alcohol, close 'er up, and in twenty minutes you've got your delicious and your nutritious. Purée it of course, and you can add some sour cream to thicken it if you were short on potatoes.

Good soup is close to heaven, and very LBYM.

Robin
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