Celery Root Leek Soup and Potato Pressure Cooker Recipe

Celery Root Leek Soup And Potato Pressure Cooker Recipe

Ingredients

SERVES 4 to 6 – Cooker: 5- to 7-quart – Time: 8 minutes at HIGH pressure

• 2 large leeks
• 2 tablespoons butter
• 2 tablespoons olive oil
• 3 pounds celery roots, peeled and cut into 1-inch cubes
• 5 Yukon Gold or white waxy potatoes, peeled and cut into 1-inch chunks
• 5 cups water or vegetable broth
• ¼ cup dry white wine
• 1 tablespoon fine sea salt
• ½ teaspoon ground white pepper, or to taste
• 1 bay leaf
• 1 cup heavy cream
• 3 ribs celery with leaves, chopped and sauteed in 1 tablespoon olive oil until softened, for serving (optional)

THE SKINNY ON CELERY ROOT

Method

1. Remove the tough outer layers and dark green tops of the leeks
2. Slice in half lengthwise and rinse under cold running water until all the dirt and grit is gone
3. Thinly slice the leeks against the grain
4. In a 5- to 7-quart pressure cooker, melt the butter with the oil over medium heat
5. When the butter foams, add the leeks, reduce the heat to medium-low, and cook, stirring a few times, until they are aromatic and begin to soften, about 3 minutes
6. Add the celery root, potatoes, water, and wine
7. The liquid should just barely cover the vegetables and leeks if needed; it’s okay if a few potato edges are exposed
8. Add a bit more water if need be
9. Stir the salt, pepper, and bay leaf and distribute the potatoes and leeks into as even a layer as possible
10. Close and lock the lid
11. Set the burner heat to high
12. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
13. Set a timer to cook for 8 minutes
14. Remove the pot from the heat
15. Open the cooker with the Quick Release method
16. Be careful of the steam as you remove the lid
17. Discard the bay leaves
18. Puree the soup in the pot using an immersion blender until mostly smooth but still slightly chunky
19. Add the cream and heat through over medium heat; do not let it boil
20. Taste for salt and white pepper
21. Serve immediately, in deep soup bowls, topped with the sauteed celery if you like

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