Pressure Cooker Puree Turnip Soup with Croutons

Step 1

Croutons: Put a rack in the center of the oven. Preheat oven to 400 F (200 C) Arrange sliced baguette in baking sheet. Drizzle both sides with olive oil. Sprinkle with minced garlic. Bake in preheated oven until golden around the edges, turning once during the cooking time.

Step 2

Remove baked croutons from the oven. Transfer to a plate and allow cooling. Slice into cubes. Sprinkle with chopped parsley and set aside.

Step 3

Melt the butter in a pressure cooker turned to the sauté mode. Add chopped onion, then reduce heat to medium-low, and cook, stirring, until onion begins to soften. Stir in turnips and dry white wine. Cook until the wine reduces a little, then stir in potatoes and vegetable broth.

Step 4

Close the pot and lock the lid. Set the machine to cook at high. Set the timer to cook for 10 minutes.

Step 5

Using the Quick Release method, bring pressure to normal. Carefully open pressure cooker. Purée soup in pressure cooker, using an immersion blender. Add seasoning and stir well. Stir in crème fraiche and heat on low-heat setting.

Step 6

Pour cooked turnip soup-puree into soup bowls. Garnish with parsley-garlic croutons and serve.