FRESH CREAM OF TOMATO SOUP

Pressure cooking time: 15 minutes
Other cooking time: 5 minutes Yields: About 5 cups.

Ingredients:    

1 small clove garlic
3 medium leeks, white part only
1 tablespoon unsalted butter
3 lb. vine-ripened, summer
tomatoes
2-3 tablespoon light brown sugar
1 cup whipping cream, if desired
Small pinch ground all spice
Salt and freshly ground black
pepper to taste
1 cup water
Mince the garlic. Cut the leeks into thin slices. Melt the butter in the
Pressure Cooker. Add the leeks and garlic and cook over medium heat
until the leeks are wilted, about 4 minutes.
Core the tomatoes and chop coarse. Add to the pan along with 2
tablespoon brown sugar and water. Close pressure cooker and bring up
to full pressure. Reduce heat to stabilize pressure and cook for 15
minutes. Release pressure.
Strain the solid from the liquid, reserving both. Puree the solids in a
blender, then pass through a fine strainer to remove the tomato skin
and seeds. Reserve 1 cup of the cooking liquid and stir the strained
puree back into the remaining cooking liquid. Add the cream, if desired,
the allspice, salt and pepper to taste. Taste, then add the remaining 1
tablespoon brown sugar if the soup is too acidic. Add the additional
cooking liquid if the soup is too thick. The soup can be served hot or
chilled. Adjust the seasoning at serving time.