I love this soup! I make it whenever I
clean the refrigerator. I start with all the vegetables that are on
then wilting side. You'll notice the tomatoes are a bit wrinkly and the
lettuce is limp. I clean all the outsides and trim the edges and then
put them all in the pressure cooker with 3 cups of homemade chicken
broth. When the rocker starts, I let it go for 10 minutes and then let
it cool naturally. I'll use whatever I have, fruit included, last time
there was also a banana, apple and kiwi in the mix.
After
it cools I open it and drain the broth out through a colander Then I
mash all of the vegetables and and let them drain through the colander
for a few minutes also.
I
add 1 tablespoon of sea salt and 1 teaspoon of white pepper to the
broth and a 2 1/2 pound chuck roast to the broth. I start the pressure
cooker again and when it starts rocking let it rock for 20-25 minutes
this time. I let it cool down naturally again.
I mix the vegetables back in and add 2 cups dry pasta and let it simmer for an hour.
I do a clean out the fridge soup too but don't take it through this kind of process. I just start with the broth and add my chopped veggies that are on the verge of going bad, any leftover cooked beef or chicken and leftover pasta or rice. This time of year I try to gear toward a clean out the fridge over salad night instead of soup - it's just too hot!!
ReplyDeleteYeah, I'm doing so many more salads these days too. Hope your A/C is holding up.
ReplyDelete