Lombard and pear cream

Although this dish is very present in 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 has all the makings of winning over the stomachs of our guests. Because it is de-li-cious.

It is also very economical, its ingredients are available in all markets and supermarkets and it takes zero time to prepare. In a traditional pot we would have to cook it for at least half an hour and we need to add more water. But with the pressure cooker we need much less time, less water and less oil. A joy, 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 extra virgin olive oil
• Salt
• Raisins
• Pine nuts
• Dill

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

Preparation

1. Remove the hard core from the red cabbage and discard it. Cut the rest into thick julienne strips using a sharp knife . Wash with plenty of cold water and drain.

2. Peel the onions and cut them in half. Then cut each half into quarters.

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

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

5. Add the broth and season to taste (it's better to stay short and adjust the seasoning at the end of cooking). Close the lid and heat over high heat. As soon as the valve appears, just the first line, lower the heat to medium-low and count eight minutes.

6. Once the cooking time has elapsed, we turn off the heat and let the pot depressurize itself. We open it once all the steam has escaped and the valve is hidden again.

7. Blend the cream with a hand blender or with the help of a food processor. Add the liquid cream and blend again. Taste and adjust the flavor if necessary.

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