Red cabbage and pear cream

Although this is a dish very present on Christmas menus, nothing should stop us from incorporating this red cabbage cream into our celebrations at any other time of the year. It is an elegant, eye-catching starter that is sure to win over our diners' appetites. Because it's de-li-cious.

It is also very economical; its ingredients are available in all markets and supermarkets and it takes no time to have it ready. In a traditional pot we would have to cook it for at least half an hour and add more water. But with the pressure cooker we need much less time, less water and less oil. A delight, especially if we are short on time.

Ingredients

• 1/2 red cabbage
• 2 onions
• 1 pear
• 500 ml of homemade vegetable broth
• 200 ml of milk or liquid cream
• 3-4 tablespoons of extra virgin olive oil
• Salt
• Raisins
• Pine nuts
• Dill

Pallarès kitchen knife, Laura Ashley porcelain plates, Revol porcelain soup tureens and Irregular Dutch Rose plates.

Preparation

1. We remove the hard core of the red cabbage and discard it. We cut the rest into thick julienne with the help of a knife well sharpened. We wash with plenty of cold water and drain.

2. We peel the onions and cut them in half. Then we cut each half into quarters.

3. We peel the pear, cut it lengthwise, remove the seeds and cut into five or six pieces.

4. We heat the oil in a pressure cooker, such as the WMF Perfect, add the onion and sauté for a couple of minutes. We add the red cabbage and the pear and fry for a couple more minutes.

5. We add the broth and season to taste (better to be sparing and adjust the seasoning at the end of cooking). We close the lid and heat over high heat. The moment the valve appears, only the first mark, we lower the heat to medium-low and count eight minutes.

6. After the cooking time has passed, we turn off the heat and let the cooker depressurize on its own. We open it once all the steam has escaped and the valve is hidden again.

7. We blend the cream with a hand blender or with the help of a food processor. We add the liquid cream and blend again. We taste and adjust the seasoning if we consider it necessary.

8. We serve in soup tureens and bring to the table, decorating each serving with raisins, pine nuts and sprigs of dill.