Cream of Artichoke Soup Pressure Cooker Recipe

Cream Of Artichoke Soup Pressure Cooker Recipe

Ingredients

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

• 2 pounds frozen artichoke hearts, thawed
• 2 cups water
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 medium white onion or ½ large white onion, chopped
• 4 cups chicken or vegetable broth
• ½ cup cold water mixed with 2 tablespoons cornstarch
• 1 cup organic heavy cream
• sea salt and freshly ground white pepper
• 1 lemon cut into 6 wedges, for serving

Method

1. Pulse the artichoke hearts in a food processor to chop
2. Add the water, oil, and lemon juice and process until smooth
3. In a 5- to 7-quart pressure cooker, melt the butter over medium heat
4. When it foams, add the garlic and onion, reduce the heat to medium-low, and cook, stirring a few times until the onion begins to soften, about 3 minutes; be careful not to burn the garlic
5. Add the chopped artichoke hearts and broth
6. Close and lock the lid
7. Set the burner heat to high
8. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
9. Set a timer to cook for 8 minutes
10. Remove the pot from the heat
11. Open the cooker with the Quick Release method
12. Be careful of the steam as you remove the lid
13. Stir the cornstarch slurry into the cream, then whisk into the soup
14. Puree the soup in the pot with an immersion blender until smooth
15. Taste for salt and pepper
16. Simmer, uncovered, over medium heat, whisking a few times, for 15 minutes to thicken
17. To serve, grind some pepper over it, squeeze a wedge of lemon, and have some sourdough bread on the side
18. Cream of Fresh Artichoke Soup: Cut 8 to 10 large fresh globe artichokes lengthwise into quarters
19. With a small knife, remove the thistly choke part and discard
20. Cut away the leaves from the artichoke hearts and reserve for steaming and eating later if desired
21. Cut or peel away the tough outside skin of the stems and discard
22. If you like, leave an inch or two of stem with each of the hearts
23. Slice the hearts or chop to a quarter-inch thickness
24. Add with the onion and garlic in Step 2
25. Increase the pressure cooker time to 10 minutes

Full List of Broth Recipes
Full List of Soup Recipes

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