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Fennel Scallop Bisque Soup in Pressure Cooker
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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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