LEMONY CHICKEN SOUP WITH SPINACH
From The Pressured Cook by Lorna Sass (William Morrow)
Chicken soup with spinach, lemon juice, leeks, barley, carrots, and herbs is fast to make in the pressure cooker. Try the included variation for a Thai version with lemongrass and shrimp.
Prep Time: 15 minutes
Cook Time: 35 minutes
1 Tablespoon butter or oil
3-1/2 cups thinly sliced leeks or coarsely chopped onions
4 cups water
3 pound chicken parts, preferably thighs, skinned
3 large ribs celery, cut into 1-inch slices
4 large carrots, peeled and cut into 1-inch chunks
1/2 cup pearl barley, rinsed
2 large bay leaves
1/4 teaspoon dried thyme leaves
Salt to taste
4 cups chicken broth
1-1/2 pounds fresh spinach, trimmed, chopped, and thoroughly rinsed, or 2 10-ounce packages frozen chopped
1/4 cup minced fresh dill
4 to 5 Tablespoons freshly squeezed lemon juice (from 2 juicy lemons)
Over medium-high heat, heat the butter in the pressure cooker until it begins to foam. Cook the leeks, stirring frequently, until they soften, about 5 minutes. (If using onions, for a sweeter taste, cook them, covered, over low heat for an additional 5 minutes, stirring from time to time.) Add the water and bring to a boil as you prepare and add the chicken parts, celery, carrots, barley, bay leaves, thyme, and salt.
Lock the lid in place. Over high heat, bring to high pressure. Lower the heat to maintain high pressure and cook for 12 minutes. Quick-release the pressure by setting the cooker under cold, running water. Remove the lid, tilting it away from you to allow any excess steam to escape.
With a slotted spoon, transfer the chicken parts to a cutting board. Taste the barley, and if it is still hard (it should be chewy but tender), return to high pressure for 3 minutes more.
Spoon off any fat visible on the surface. Remove the bay leaves and discard. Stir in the chicken broth and salt to taste and bring to a boil. Add the spinach and boil the soup over medium heat until the spinach is tender, about 2 minutes for fresh and 5 minutes for frozen.
When the chicken is cool enough to handle, remove the meat from the bone and chop or shred it into bite-sized pieces. Return to the cooker. When the chicken is good and hot, turn off the heat and stir in the dill, lemon juice, and salt to taste.
Yield: 6 to 8 servings
VARIATION
Thai-Inspired Chicken Soup:
Substitute one 14-ounce can unsweetened coconut milk for 2 cups of the water. Omit the thyme and cook the soup with the finely chopped bulbs of 2 stalks fresh lemongrass. You may add 4 to 6 ounces small, shelled shrimp at the end and boil over medium heat until they turn pink, 1 to 2 minutes. Substitute cilantro or basil for the dill and use lime juice instead of lemon. Season with Japanese soy sauce (tamari or shoyu) instead of salt.
Note: If you cannot find fresh lemongrass, look for Thai Kitchen's lemongrass bottled in a light brine. Do not use dried lemongrass.
Recipe Source: The Pressured Cook by Lorna Sass (William Morrow)
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