Source:

Arlene

Serves/Makes:4

Ingredients

• 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)

Preparation

• 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.

Comments

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.