Culinary Institute of America Book of Soups: More Than 100 Recipes for Perfect Soups by The Culinary Institute of America

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Curried eggplant-and-lentil soup
- amoule on November 01, 2018
  
  This turned out quite delicious. I substituted 2 cups of channa dal for both the lentils and the potatoes; it was a bit too much and all lentils would have been better because the dal is a bit chalky. Nevertheless, the results are fantastic. I was tempted to simplify the cooking method, but I'm glad I didn't. The eggplant cubes end up lemony and bright -- a nice contrast to the sweet and earthy soup base.
Senate bean soup
- lorloff on November 06, 2023
  
  This was a great rendition of this soup. I sautéed the carrots ( 1 cup) the onions, garlic and celery to start in olive oil and then made the soup in my Zavour multivitamin on the pressure cook function. I added 1 Chihaucle Negro instead of the Tabasco to the pot while everything was cooking. I also used 4 cloves of garlic. I also added a small bunch of tied up parsley to the pot. HIghly recommended will make again. Depending on your beans, mine took about 40 minutes on high pressure after soaking overnight. I would recommend you start with 30 minutes and then check your beans to see if they need more. I used slow release method.

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