Nutty Carrot Soup(Pressure Cooked)

* Exported from MasterCook *

Nutty Carrot Soup (Pressure Cooked)

Recipe By : Cooking Under Pressure by Lorna J. Sass; copyrighted 1989
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stocks

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter or oil
3 stalks celery -- cut in 1/4" slices
1 package carrots, scrubbed, trimmed, -- cut in 1/4" slices
2 medium apples (*see note) -- peel, core, chop
1 large potato, scrub, halve lengthwise -- cut in 1/4" slices
5 cups water
1/4 cu peanut, cashew, or almond butter
1 teaspoon salt -- or to taste
freshly ground black pepper -- to taste
grated nutmeg -- to taste

serves 6 to 8

*use an apple such as McIntosh

Heat the butter in the cooker. Add the celery, carrots, apples, and potato and
saute for 1 minute. Stir in the water. Lock the lid in place and over high h
eat bring to high pressure. Adjust heat to maintain high pressure, and cook fo
r 5 minutes. Reduce pressure with a quick release method. Remove the lid, til
ting it away from you to allow any excess steam to escape. Puree the soup in a
blender or food processor and blend in the nut butter. Return the soup to the
cooker and heat thoroughly. Season to taste with salt, pepper, and nutmeg bef
ore serving.

Variation: Try crunchy peanut butter for added texture.

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