Pressure Cooker Corn Soup Recipe <br /> <br />Ingredients: <br />2 Tbsp (30 mL) unsalted butter <br />2 medium leeks, white and pale green parts only, finely chopped <br />2 medium cloves garlic, thinly sliced <br />6 ears of corn, kernels cut off from cobs, cobs split in half <br />2 bay leaves <br />4 sprigs summer savoury <br />4 cups (1L) chicken stock <br />Coarse salt and freshly ground black pepper to taste <br />Cream for serving <br />Chives for garnish <br /> <br />Method: <br />Melt butter over medium heat in a pressure cooker. <br />Add leeks and garlic and cook, stirring frequently, until softened but not browned. <br />Add corn kernels, cobs, bay leaves, summer savoury bundle, and enough chicken stock to cover corn kernels. Stir to combine. <br />Seal pressure cooker and bring to high pressure. <br />Cook for 15 minutes. <br />Release pressure using quick-release method and uncover. <br />Discard corn cobs, bay leaves, and summer savoury. <br />With a stick blender, blend until completely smooth, adding more chicken stock or water if needed. <br />Season to taste with salt and pepper. <br /> <br />Serve soup with chives and a drizzle of cream.
