Vichyssoise

Sweet Potato Vichyssoise with Croutons Pressure Cooker

Sweet Potato Vichyssoise With Croutons Pressure Cooker

Ingredients

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

WHOLE WHEAT CROUTONS

• 8 ounces whole wheat bread, sandwich style or artisan, torn into small uneven pieces to make about 4 cups
• 3 tablespoons unsalted butter
• 3 tablespoons olive oil

SOUP

• 2 tablespoons butter
• 1 large white onion, chopped
• 3 medium leeks (white part only), trimmed, cut in half lengthwise, rinsed well, and sliced across about ¾-inch thick
• 1 clove garlic, chopped
• 4 cups roughly chopped peeled sweet potatoes (about 1-inch chunks) (about 2 large sweet potatoes)
• 2 medium carrots, chopped
• 4 cups water or vegetable broth, or as needed
• ¼ cup dry white wine
• ½ teaspoon sea salt
• ½ teaspoon ground white pepper
• 1 cup half-and-half or unsweetened soy milk
• minced fresh flatleaf parsley, for serving (optional).

Method

1. Make the croutons
2. Preheat the oven to 375° F
3. Place the bread pieces on a parchment paper-lined baking sheet
4. Melt the butter in a small saucepan or in the microwave
5. Stir in the oil and pour over the bread pieces
6. Using a metal spatula, toss the bread to coat with the butter mixture
7. Make sure all the pieces are slightly moistened
8. Spread into a single layer
9. Bake until crunchy, 10 to 12 minutes
10. Stir once to assure even browning
11. Set aside on the baking sheet to cool
12. Make the soup
13. In a 5- to 7-quart pressure cooker, melt the butter over medium heat
14. When it is foamy, add the onion and leeks, reduce the heat to medium-low, and cook, stirring a few times, until the leeks are aromatic and begin to soften, about 3 minutes
15. Add the garlic and stir 30 seconds
16. Add the sweet potatoes, carrots, water, and wine
17. The liquid should just barely cover the potatoes and leeks; it’s okay if a few potato edges are exposed
18. Add a bit more water if need be
19. Stir in the salt and pepper and distribute the potatoes and leeks into as even a layer as possible
20. Close and lock the lid
21. Set the burner heat to high
22. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
23. Set a timer to cook for 7 minutes
24. Remove the pot from the heat
25. Open the cooker with the Quick Release method
26. Be careful of the steam as you remove the lid
27. Puree the soup in the pot using an immersion blender until smooth
28. Stir in the half-and-half
29. Taste for salt and pepper
30. Serve immediately in deep soup bowls, garnished with a sprinkling of parsley if you like and a small handful of the croutons, or refrigerate until cold
31. If you are serving the soup cold, taste it again before serving, adding salt, pepper, and milk as desired