Parsnips, peeled, chopped
|
3 large
|
Carrots, peeled, chopped
|
3 large
|
Shallots, quartered
|
3
|
Ginger, peeled, chopped
|
2-inch piece
|
Garlic, halved
|
3 cloves
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Butter, unsalted
|
3 tablespoons
|
Baking soda
|
½ teaspoon
|
Water
|
½ cup
|
Chicken stock
|
2 cups
|
Crème fraîche
|
- In the pot of a pressure cooker, press Sauté, and melt the butter.
- Add the shallots, and cook, stirring occasionally, until they start to turn golden, about 7 minutes.
- Add the parsnips, carrots, ginger, and garlic, stirring to coat.
- Add the baking soda and water.
- Close and lock the lid, press Soup, and set the time to 15 minutes.
- Release the pressure, remove the lid, and add the chicken stock.
- Press Sauté and bring to a boil; using a wooden spoon, scrape the bottom of the pan.
- Using a hand-held immersion blender, process the soup until smooth.
- Season as desired, and serve with a dollop of crème fraîche.
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