Chicken Cucumber Soup

By á-174942

Ingredients

• 1/2 pound potatoes peeled, chopped
• 6 celery ribs sliced
• 3 carrots peeled, chopped
• 3 cucumbers peeled, seeded, and chopped
• 1 chicken - (abt 2 1/2 lbs)
• 1 onion peeled
• 3 whole cloves
• 1 bay leaf
• Salt to taste
• Freshly-ground black pepper to taste
• 12 cups vegetable or chicken stock
• 3/4 cup sour cream
• Fresh dill for garnish

Details

Servings 8

Preparation

Step 1

In a 6-quart or larger pressure cooker, add all ingredients except sour cream, (onion studded with cloves and bay leaf). Season with salt and pepper.

Close lid and bring pressure to first red ring (8 pounds pressure) over high heat. Adjust heat to stabilize pressure at first red ring. Cook for 40 minutes.

Remove from heat and use Touch Release Method.

Remove chicken. When cool enough to handle, carve meat off bone and cut meat into bite-size pieces.

Puree vegetables in a food processor, blender or mill. Return mixture to pan and stir in sour cream. Add meat and reheat.

Serve in bowls and garnish with dill.

This recipe yields 8 to 10 servings.