Recipes

[Kay SD]

I discovered and tinkered with a soup recipe from the Blue Jean Chef pressure cooker book, and the recipe delivered a terrific surprise. It was dead easy. Chop a big fennel bulb, a couple of big shallots and a clove or two of garlic. Sauté them in olive oil on brown in the pressure cooker. Peel and rough chop a couple of sweet potatoes, preferably the ones that are pale yellow and firm, with light brown skins. Toss them into the cooker with two cups of water and some salt. Pressure cook on high for 8 minutes, then quick release. Make a purée with a stick blender or potato masher. Now, if you want soup, add enough water to make it thin enough, and you're done. Top with some sour cream and serve. BUT, I saw the gorgeous purée I had, left it thick and spooned it on my plates like mashed potatoes. The flavor is out of this world good. I can't even describe it. If you have fennel fronds, chop a few and garnish, with fresh black pepper. Aaaaaaaaaaaamazing.

[CLEM]

Thank you Kay,

I have her pressure cooker book too and will have to try it. It sounds really delicious and easy.

[Sammijo10]

The ingredients sound divine, how would I make this without using a pressure cooker? I've never been a fan of the contraptions but would like to make this soup. Standard soup process? Brown the aromatics, deglaze the pot, add water or chicken stock, cook until tender, then blend?

[Kay SD]

Hi, Sammijo, I'd cook it exactly the same way, just longer and at a low simmer, until the potatoes were very tender. Guessing that might take somewhere around a half an hour, if your potato was chopped fairly small.