Pressure Cookers Save Energy

Cold and rainy weekends like the one coming up are a perfect time to make a big pot of soup.  One easy way to use less energy is to cook with a pressure cooker instead of a standard pot.  The new generation of pressure cookers can reduce energy use by 70%.  The amount of energy used to cook soup may not seem significant, but over time it adds up.  I can personally recommend the Fagor Splendid Stainless Steel 6-Quart model (currently $65 at Amazon.com)  I believe it has already paid for itself and will be in good working order long after I am dead and buried.  

 Good pressure cooker soup recipe for a cold weekend:

 Curried chicken-coconut soup

(makes 6 first-course or 4 main-course servings). 3 cups low-salt chicken broth 1 13.5-ounce can unsweetened coconut milk 3/4 cup chopped green onions 2 1/2 tablespoons curry powder 1 1/2 tablespoons minced fresh lemongrass* (from about 4 stalks) 1 tablespoon minced peeled fresh ginger 4 large chicken thighs with bones (about 1 1/2 pounds) 1 6-ounce package baby spinach leaves 3 tablespoons fresh lime juice 1/4 cup chopped fresh cilantro Lime wedges Combine first 6 ingredients in 6- to 8-quart pressure cooker. Remove skin from chicken; add chicken to cooker. Lock lid in place. Bring to high pressure over high heat. Cook 8 minutes, adjusting heat as necessary to maintain high pressure. Remove from heat. Let pressure come down naturally 8 minutes. Quick-release any remaining pressure. Slowly release lid, standing back and allowing steam to escape. Transfer chicken to work surface; cool briefly. Remove bones. Cut chicken into 1/2-inch cubes. Return chicken to soup; add spinach. Simmer until spinach wilts, about 1 minute. Add lime juice. Season soup to taste with salt and pepper. Ladle soup into bowls; sprinkle with cilantro. Serve, passing lime wedges separately. *Available at Asian markets and in the produce section of some supermarkets.