Creamy Turnip Soup with Croutons Pressure Cooker Recipe

Creamy Turnip Soup With Croutons Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 5- to 7-quart – Time: 8 minutes at HIGH pressure

CROUTONS

• ½ baguette, sliced diagonally into ½-inch-thick slices
• extra virgin olive oil, or olive oil cooking spray, for drizzling.

SOUP

• 2 tablespoons unsalted butter
• 1 large white onion, chopped
• 1¼ pounds firm white turnips, peeled and sliced (4 to 5 turnips)
• ½ cup dry white wine
• 1 large or 2 medium russet potatoes, peeled and sliced
• 4 cups water or vegetable broth
• salt and freshly ground white pepper, to taste
• ½ to 1 cup creme fraiche, to taste

Method

1. Make the croutons
2. Put a rack in the center of the oven
3. Preheat the oven to 400° F
4. Arrange the bread slices on a baking sheet
5. Drizzle or spray on both sides with olive oil
6. Bake until golden around the edges, 6 to 8 minutes, turning the slices halfway through the cooking time
7. In a 5- to 7-quart pressure cooker, melt the butter over medium heat
8. When it begins to foam, add the onion, reduce the heat to medium-low, and cook, stirring a few times, until it begins to soften, about 2 minutes
9. Add the turnips and wine; cook until the wine reduces a little, a minute or so
10. Add the potato and water
11. Close and lock the lid
12. Set the burner heat to high
13. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
14. Set a timer to cook for 8 minutes
15. Remove the pot from the heat
16. Open the cooker with the Quick Release method
17. Be careful of the steam as you remove the lid
18. Puree the soup in the pot using an immersion blender
19. Taste for salt and pepper
20. Stir in the creme fraiche and heat on low to bring back to serving temperature
21. Serve immediately in bowls, garnished with 2 or 3 of the French bread croutons

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