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- 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.
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