basque potato and sausage soup
| Measure | Ingredient |
|---|---|
| 8 ounces | Smoked hot sausage; sliced 1/2" thick |
| 1 medium | Onion; in 1/4" chunks |
| 2 | Small ribs celery; bias-cut 3/4" thick |
| 2 mediums | Tomatoes; in 1" pieces |
| 1 large | Red potatoes, unpeeled; in 1/2" dice |
| 1½ cup | Chicken stock or canned broth |
| 1 teaspoon | Dried thyme |
| Salt and freshly ground pepper |
Combine the sausage and onion in the pressure cooker. Cook, uncovered over Medium-High heat, stirring often, until the sausage is browned, 4-5 minutes. Add the celery, tomatoes, potatoes, chicken broth and thyme. Cover and bring up to High pressure. Reduce heat to stabalize pressure and cook for 8 minutes. Reduce pressure and season with salt and pepper to taste. MC formatting by bobbi744@...
Recipe By : The Best Pressure Cooker Cookbook Ever, Pat Daily Posted to MC-Recipe Digest V1 #233 Date: Tue, 01 Oct 1996 11:13:24 -0400 From: Robertal Banghart <bobbi744@...> Serving Ideas : Serve with red cabbage slaw & whole wheat bread NOTES : Rustic ingredients make this a hearty winter meal.
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