Tomato Soup

Ingredients:

butter 3 tablespoon
bay leaf 1
onion chopped 1 large
potato peeled and cut into
cubes of about I inch (2.5cms.) I medium
garlic chopped I clove
tomatoes chopped 4 large
salt 2 teaspoon
pepper 1/4 teaspoon
sugar 1 tablespoon
water 4 cups
heavy cream

To cook reduced quantities: reduce all ingredients proportionately.

1. Melt butter in cooker. Add bay leaf. onion and potato. Stir fry without browning for about 3 minutes. Add remaining ingredients except cream.
   
2. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 5 minutes.
   
3. Remove cooker from heat. Allow to cool naturally.
   
4. Open cooker. Discard bay leaf. Mix the soup smooth in a blender or mash it through a sieve.
   
5. Return soup to cooker.Reheat.serve hot.Garnish each individual serving with a tablespoon of cream.