Viewing post #770786 by stormyla
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|Carol, Sherry/wcgypsy posted this on one of the birthday cubit threads. If I made it I was thinking of adding Bay Leaf, Sage, and maybe some mushrooms or celery to it, but that was before you mentioned the chard.
Cream of Chicken Soup
2 half chicken breasts
1 sm onion
1 carrot, finely chopped
2 T butter
3 C chicken broth
1/2 t. thyme
1 t. salt
1/4 t. pepper
1 c. frozen peas
1 c. heavy cream
Cut chicken breasts into 1/2 inch 'cubes'...Saute carrot and onion in pressure cooker, in butter 2 minutes. Add chicken pieces, broth, salt, pepper and thyme. Bring to pressure, cook 2 minutes, remove from heat and let stand 5 minutes to finish cooking. Release pressure,(mine is the old Presto pressure cooker in which you put under cold water to drop pressure immediately, maybe the newer ones are different....) Add cream and peas and serve right away. A rather light soup, so would be good rounded out with rolls, garlic bread or cornbread.
I had this for dinner ast night and loved it so much I finished it off for breakfast...lol..
This is from The Pressure Cooker Gourmet by Victoria Wise.