Recipe By : Cooking Under Pressure by Lorna J. Sass; copyrighted 1989
Serving Size : 4 Preparation Time :0:00
Categories : Soups And Stocks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb Slender parsnips
3 tb Wweet butter or oil
2 ts Fresh ginger -- up to 3 ts,
- finely minced
1 tb Mild curry powder
4 Celery ribs -- cut in
- 1/2" slices
4 c Vegetable or chicken stock or
- bouillon
1/2 c Old-fashioned rolled oats
Salt -- to taste
1/2 c Heavy cream (optional)
Peel, trim and cut the parsnips into 1/2" slices. Cut large tops into
2 to 3 chunks. (Your should have about 4 cups of chopped parsnips.)
Heat the butter in the pressure cooker. Add the ginger and curry
powder, stirring constantly for 5 seconds. Add the celery, and stir
to coat with the butter. Add the parsnips, stock, oats, and salt to
taste, if desired. Lock the lid in place and over high heat bring to
high pressure. Adjust heat to maintain high pressure, and cook for
6 minutes. Let the pressure drop naturally or use a quick-release
method. (Follow manufacturer's instructions.) Remove the lid, tilting
it away from you to allow any excess steam to escape. Puree all or
part of the soup in a blender or food processor. Reheat, stirring in
cream if desired. Adjust seasonings and serve.
Notes:
Rolled oats add a creamy richness to the soup; if you wish it richer
still, stir in a bit of heavy cream just before serving.
For an informal meal, puree half of the soup, leaving some parsnip
chunks intact for texture.
Variation: The soup becomes more elegant if you puree the whole batch.
