Recipe: Pilgrim Soup (pressure cooker)
SoupsPILGRIM SOUP
3 lb turkey, cut into serving pieces
6 cups chicken broth
1 onion, chopped
4 carrots, sliced
2 stacks celery, sliced
1 bay leaf
1/4 tsp poultry seasoning
1/4 tsp pepper
1 (10 oz) pkg frozen corn
2 tbsp minced fresh parsley
Place turkey, broth, onion, carrots, celery, bay leaf, poultry seasoning, and pepper in pressure cooker. Close cover securely. Place pressure regulator on vent pipe. COOK 15 MINUTES. Let pressure cooker drop of its own accord.
Remove turkey and set aside. Discard bay leaf. Strain soup, pressing vegetables through strainer.
Pour soup into pressure cooker. Cut into bite-sized pieces, discarding skin and bones. Add turkey, corn, and parsley to soup. Simmer in open pressure cooker until corn is tender.
Servings: 4-6
Adapted from source: Pressure Cooking is Pleasure Cooking by Patricia Phillips
3 lb turkey, cut into serving pieces
6 cups chicken broth
1 onion, chopped
4 carrots, sliced
2 stacks celery, sliced
1 bay leaf
1/4 tsp poultry seasoning
1/4 tsp pepper
1 (10 oz) pkg frozen corn
2 tbsp minced fresh parsley
Place turkey, broth, onion, carrots, celery, bay leaf, poultry seasoning, and pepper in pressure cooker. Close cover securely. Place pressure regulator on vent pipe. COOK 15 MINUTES. Let pressure cooker drop of its own accord.
Remove turkey and set aside. Discard bay leaf. Strain soup, pressing vegetables through strainer.
Pour soup into pressure cooker. Cut into bite-sized pieces, discarding skin and bones. Add turkey, corn, and parsley to soup. Simmer in open pressure cooker until corn is tender.
Servings: 4-6
Adapted from source: Pressure Cooking is Pleasure Cooking by Patricia Phillips
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