Pressure Cooker Puree Turnip Soup with Croutons2021-05-01
- Cuisine: French
- Course: Main Dish, Soup
- Skill Level: Advanced
- Add to favorites
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 8m
- Ready In: 18m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat1.3 g
Trans Fat0 g
Unsaturated Fat0 g
Pressure cooker purée turnip soup with croutons. This delicious purée turnip soup is made with a pressure cooker. It’s quick and easy to make and is perfect for chilly evenings or when you want a hearty meal in a hurry.
The Health Benefits of a Pressure Cooker Purée Turnip Soup with Croutons
Pressure cookers are a great way to save time and money in the kitchen. They can be used for a variety of dishes and are especially helpful for making soups, stews, and risotto.
The Health Benefits of Pressure Cooker Purée Turnip Soup with Croutons
Pressure cookers are a great way to save time and money in the kitchen when it comes to making soups, stews, and risotto. They can also be used for a variety of dishes.
One pressure cooker recipe that is very popular is turnip soup with croutons. This recipe has many health benefits that make it worth trying out:
Nutrition: The soup is low in calories, with only 590 per serving. It contains a number of vitamins and minerals that are essential for good health:
Vitamin A – is high in beta-carotene, which is the precursor to Vitamin A; this provides a boost of antioxidants.
Vitamin C – helps strengthen your immune system and provides protection against infection. It has a low glycemic index, which means it does not spike blood sugar and is good for diabetics. It is low in sodium, making it a healthy alternative to other soups that may be high in this nutrient.
The soup is a good source of folacin, which helps with the absorption of iron from food sources. It also contains a number of B vitamins, which help with brain and nerve function.
Pressure Cooker Purée Turnip Soup with Croutons
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- For Croutons: 1/2 baguette,sliced diagonally into 1/2 inch (1.25 cm) slices
- chopped parsley
- 1 clove garlic, peeled and minced
- For Soup:
- 2 tablespoons unsalted butter
- 1 large white onion, peeled and chopped
- 1 ¼ pounds (600 g) firm white turnips, peeled and sliced
- 1/2 cup (125 ml) dry white wine
- 1 large russet potato, peeled and sliced
- 4 cups vegetable broth
- 1/2 cup (125 ml) creme fraiche
Croutons: Put a rack in the center of the oven. Preheat the oven to 400 F (200 C) Arrange sliced baguette on 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.
Remove baked croutons from the oven. Transfer to a plate and allow cooling. Slice into cubes. Sprinkle with chopped parsley and set aside.
Melt the butter in a pressure cooker and turned to 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.
Close the pot and lock the lid. Set the machine to cook at high. Set the timer to cook for 10 minutes.
Using the Quick Release method, bring pressure to normal. Carefully open the pressure cooker. Purée soup in the cooker, using an immersion blender. Add seasoning and stir well. Stir in crème Fraiche and heat in a low-heat setting.
Pour cooked turnip soup-puree into soup bowls. Garnish with parsley-garlic croutons and serve.