This Ethiopian-style pressure cooker soup adds all of the spices at the beginning of the recipe to flavor the lentils from the inside out (can't get that from a can ; ). Fresh baby...

This Ethiopian-style pressure cooker soup adds all of the spices at the beginning of the recipe to flavor the lentils from the inside out (can't get that from a can ; ). Fresh baby...
The creaminess of this soup is in the texture – not the ingredients! I use one my favorite soup-thickening tricks to make this soup light yet satisfying.
Split peas are the pressure cooker's forbidden food - too thick and foamy to be cooked without a care. Here's my version of this classic American soup and a list of precautions to cook this...
This recipe gets a concentrated mushroom flavor from the addition of dried mushrooms - try different types to completely change the flavor. To thicken the soup we went with potatoes instead of...
The January cover of La Cucina Italiana caught my eye with a wonderfully wintery soup. The recipe seemed like a perfect candidate for the pressure cooker - and improvisation!
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This pressure cooker recipe marks the end of all other tomato soups!
Although tomato soup is American, I made a version that exemplifies Italian cookery: Exalting one ingredient and making it...
Pressure cookbooks, websites and even manuals say that you only need to cut down the cooking time to convert a recipe to the pressure cooker – but there is so much more to consider!In Julia Child’s memory and spirit, I take her soup – a classic in many American households – to teach you two of the many things to watch out for when converting a recipe to the pressure cooker.
The fruits of autumn are a bright spot of what would ordinarily be a dull, gray season. Chestnuts, in particular, are so versatile. They can be served both in savory and sweet dishes, they can...
Pressure cookers considerably shorten the cooking time of just about anything – including soups! Here are a few tricks, and coordinating recipes, to get you making soups like a pro –...
Our last soup for Soup Month is another easy recipe. Just peel, brown, boil and puree' for instant, creamy sophistication!
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I introduced you to a giant meatball earlier this month, now it's time to eat the miniature ones. They're not just cute, they're delicious!
You don't need a stock to make this broth because you...