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