Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Pressure Cooker Creamy Potato Soup
- Ingredients
- 1 onion
- 1 Parsnip
- 6 ozs Celery root
- 22 ozs starchy potatoes
- 4 Tbsps butter
- 34 ozs Vegetable broth
- salt
- peppers (freshly ground)
- Nutmeg (freshly grated)
- 3 slices Toast
- 5 ozs Whipped cream
- 4 Tbsps scallions
Preparation
Peel and coarsely chop the onion, parsley, celery and potatoes.
Preparation
Heat 1 tablespoon of butter in a pressure cooker and sauté the vegetables. Pour in the broth and season with a little salt, pepper and nutmeg. Close the pressure cooker and cook on medium low heat for about 6 minutes.
In the meantime, cut the bread into small cubes and fry in a pan with the remaining hot butter until golden and crisp. Remove and drain on paper towels.
After cooking the broth, open the pressure cooker and let the steam out. Stir in about half of the cream, and puree the soup with an immersion blender until smooth. Add broth as needed and let simmer. Season well and add the remaining cream just before serving. Serve in cups with the croutons and chives.
(Percentage of daily recommendation)
| Calorie | 315 cal. | (15 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |