Tomato soup with basil and cheese (Instant Pot or Crockpot Express)

Instead of chicken drumsticks, my husband brought chicken stalls from the market. Mwah ..... I never understood chicken safes. What are you doing with these ienie mini things? There's almost no meat on it and you can barely hold them. Way too much clad. Then make broth. Nowadays I don't do that in a pan on the fire but in the pressure cooker. Much easier and faster ready. In the end I was happy with those chicken safes, enough broth to make a delicious soup and also a supply in the freezer. How I made the chicken broth is under the recipe of the tomato soup.
also made the soup, at least to a large extent, in the pressure cooker.

I just did it a little differently. Tomato soup with basil and Parmesan (Instant Pot of Crockpot Express)

• 1 tablespoon olive oil
• 150 grams onion, chopped
• 150 grams carrot, in small cubes
• 120 grams celery, in small cubes
• 2 tins tomato pieces
• 2 tablespoons tomato puree
• 1 litre chicken stock (homemade or cubed)
• 1 bunch fresh basil, stalks and leaves separately
• 1 teaspoon dried oregano
• 115 grams butter
• 65 grams wheat flour
• 100 grams freshly grated Parmesan cheese
• 2 dl cream
• salt, freshly ground pepper

IP =Instant Pot
CPE= Crockpot
Express Turn on the Instant Pot/Crockpot Express, press Sauté, choose More (IP) or High (CPE), and then press Start/Stop at the CPE. As soon as the pot is hot, add the olive oil. Sauté the onion, carrot and celery ± 5 minutes. Add tomato pieces, tomato puree, stock, the stalks of the basil (not the leaves) and the oregano.
Press Keep Warm/Cancel (IP) or Start/Stop (CPE) to stop the program, close the lid and close the
valve. Choose Soup and set the time to 5 minutes of high pressure (and then press Start/Stop at the CPE). When the program ends, let the pressure decrease on its own for 5 minutes (NPR). Then open the valve and let the steam escape. The pressure's off when the pin falls down. Press Keep Warm/Cancel (IP) or Start/Stop (CPE) to stop the hot program and open the lid.
Puree the soup mixture (in parts) together with the basil leaves in a blender or food processor and put it back in the IP or CPE.

Make the roux.
Put the butter in a deep saucepan and melt over a low heat. Then stir in the flour. While stirring over a low heat, let this mixture turn golden brown and cooked through. While stirring, add ± 3 dl of the soup to the roux, the mixture becomes thick. Then add most of the soup and stir together.
Pour the bound mixture into the IP or CPE and press Sauté, stand Less (IP) or Low (CPE) (and then press Start/Stop at the CPE).
Add the Parmesan cheese and cream and stir together. Let the soup heat up again in a few minutes and melt the cheese. Season the soup with salt and freshly ground pepper. Making broth Put 1 kilo of chicken safes, 4 carrots in 2 cm pieces, 3 stems celery in 2 cm pieces, 1 large onion in 8-en, 2 whole cloves garlic, teaspoon salt, plenty of pepper from the mill and ± 2.5 liters of water in the pot.




Choose Soup and set high pressure for 90 minutes (and then press Start/Stop at the CPE).
When the program ends, press Keep Warm/Cancel (IP) or Start/Stop (CPE) to stop the warm-up program. Allow the pressure to drop on its own for 30 minutes (NPR). Then open the valve to allow the remaining steam to escape. Use 1 litre for the soup and freeze the rest (in portions).