Print Friendly Recipe
- 2 small fennel bulbs, about 1-1/4 lbs (.6 kg). total
- 1 med onion, about 6 oz (168 grm).
- 1 med red potato
- 1 stalk celery
- 1 large clove garlic
- 3 tbsp (45 ml) unsalted butter
- 1/4 lb (.1 kg). sea scallops
- 1 cup (225 ml) fish stock or clam juice
- 1 cup (225 ml) of water
- 1/4 cup (60 ml) dry white wine or sherry (if I don't have I just leave out)
- Salt and Pepper to taste
- Nutmeg freshly ground
- Bermuda Hot Pepper sauce (opt)
- Trim the long stalks from the fennel down to the bulb.
- Peel the outside of the bulb, remove the core, and cut the bulb into thin slices.
- Cut the onion and potato into thin slices too.
- Remove the strings from the celery and cut into thin slices.
- Mince the garlic.
- Melt the butter in the pressure cooker.
- Add the fennel, onion, potato, celery and garlic and cook over med-Hi heat, stirring often, until soft about 7 minutes.
- Rinse and drain the scallops.
- Add them, fish stock or clam juice and water and wine to the pressure cooker.
- Cover and bring up to full pressure then reduce heat to stabilize pressure. Cook for 10 minutes and release pressure.
- Puree with a hand held blender or food processor.
- Add salt, pepper and nutmeg to taste. If a richer soup is wanted, you can add 1/4 cup (60 ml) of whipping cream .
- Can be made the day before. Reheat gently, without letting soup come to a boil.
- The use of Pressure Cookers is coming back. I purchased one over a year ago and enjoy experimenting with various recipes. I was surprise to know that bread puddings can also be done in the Pressure cooker.
Copyright ©1997-2019 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.