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

In a pressure cooker, melt the butter over medium heat. 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 pressure cooker and lock the lid. Set burner heat to high. When pressure cooker reaches high pressure, reduce heat to low. Set timer to cook for 8 minutes.

Step 5

Remove pot from the heat. 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.