Post by 61redhead on Aug 28, 2016 19:24:15 GMT
Elaine' s version of Pressure Cooker Double Celery and Potato Soup
INGREDIENTS
2 tablespoons (1/4 stick) butter
1 tablespoon olive oil
2 large leeks (white and pale green parts only), thinly sliced (about 2 cups)
1 large onion, chopped
2 medium-size Yukon Gold potatoes (about 12 ounces), peeled, cut into 1-inch cubes
2 medium celery roots (celeriac; about 1 1/2 pounds total), peeled, cut into 1/2-inch cubes
1 tsp thyme
1/2 tsp salt
1/2 tsp garlic powder
1 bay leaf
6 cups low-salt chicken broth
5 celery stalks with leaves, stalks thinly sliced, leaves reserved
1/3 cup whipping cream (optional)
1 tsp salt
1 tsp pepper
1 1/2 tsp lemon juice
1/4 tsp cayenne pepper (optional)
DIRECTIONS
Melt butter with oil in pressure cooker pot using sauté/brown. Add leeks and onion and sauté/brown until almost tender, about 5 minutes.
Stir in potatoes, celery roots, thyme, garlic powder, salt, and bay leaf. Add broth. Set on high pressure and cook for 10 minutes. Use quick pressure release.
Open lid and add celery stalks. Set on high pressure for 4 minutes. Use quick pressure release when done.
Add salt, pepper, lemon juice, cayenne pepper (if using) and cream (if using). Using handheld blender, puree soup in pot. Ladle into bowls, top with grated Parmesan (optional) and serve with crusty bread.
NOTES
It can easily be made vegan if you leave out the 1/3 cup of cream at the end or substitute coconut milk for it. I've made it with coconut milk and it tastes the same.
Based on Epicurious Recipe - modified by me for pressure cooking
NUTRITIONAL INFO
Calories 186
Carbohydrates 24 g(8%)
Fat 8 g(12%)
Protein 8 g(15%)
Saturated Fat 4 g(18%)
Sodium 176 mg(7%)
Polyunsaturated Fat 1 g
Fiber 4 g(14%)
Monounsaturated Fat 3 g
Cholesterol 13 mg(4%)
per serving (8 servings)
INGREDIENTS
2 tablespoons (1/4 stick) butter
1 tablespoon olive oil
2 large leeks (white and pale green parts only), thinly sliced (about 2 cups)
1 large onion, chopped
2 medium-size Yukon Gold potatoes (about 12 ounces), peeled, cut into 1-inch cubes
2 medium celery roots (celeriac; about 1 1/2 pounds total), peeled, cut into 1/2-inch cubes
1 tsp thyme
1/2 tsp salt
1/2 tsp garlic powder
1 bay leaf
6 cups low-salt chicken broth
5 celery stalks with leaves, stalks thinly sliced, leaves reserved
1/3 cup whipping cream (optional)
1 tsp salt
1 tsp pepper
1 1/2 tsp lemon juice
1/4 tsp cayenne pepper (optional)
DIRECTIONS
Melt butter with oil in pressure cooker pot using sauté/brown. Add leeks and onion and sauté/brown until almost tender, about 5 minutes.
Stir in potatoes, celery roots, thyme, garlic powder, salt, and bay leaf. Add broth. Set on high pressure and cook for 10 minutes. Use quick pressure release.
Open lid and add celery stalks. Set on high pressure for 4 minutes. Use quick pressure release when done.
Add salt, pepper, lemon juice, cayenne pepper (if using) and cream (if using). Using handheld blender, puree soup in pot. Ladle into bowls, top with grated Parmesan (optional) and serve with crusty bread.
NOTES
It can easily be made vegan if you leave out the 1/3 cup of cream at the end or substitute coconut milk for it. I've made it with coconut milk and it tastes the same.
Based on Epicurious Recipe - modified by me for pressure cooking
NUTRITIONAL INFO
Calories 186
Carbohydrates 24 g(8%)
Fat 8 g(12%)
Protein 8 g(15%)
Saturated Fat 4 g(18%)
Sodium 176 mg(7%)
Polyunsaturated Fat 1 g
Fiber 4 g(14%)
Monounsaturated Fat 3 g
Cholesterol 13 mg(4%)
per serving (8 servings)
