Celery Soup with Anise Seed(Pressure Cooked)
Submitted by roro1175
Pressure cooker celery soup with anise seed, leeks, and orzo. Partially pureed for a silky-chunky texture, this light soup is on the table in under 40 minutes.
YIELD
6 servingsPREP
20 minCOOK
10 minREADY
40 minCelery rarely gets to be the headliner, but in this soup it absolutely steals the show.
A whole head of celery (leaves and all) gets pressure cooked with leeks, orzo, and anise seed in chicken broth until everything is tender in just minutes. Then a portion gets pureed and stirred back in, giving you that half-smooth, half-chunky body that makes a soup feel substantial.
The anise seed is the unexpected twist. Bloomed in butter for just 10 seconds, it releases a subtle licorice warmth that makes the celery taste more like itself, somehow deeper and more complex.
Pro Tips
- Bloom the anise seeds in butter for no more than 10 seconds. They burn quickly and turn bitter.
- Use the celery leaves along with the stalks. They pack concentrated celery flavor that would be a shame to waste.
- For a vegetarian version, swap chicken broth for vegetable stock with no other changes needed
- The quick-release method is important here to avoid overcooking the orzo into mush
Ingredients
Directions
Heat the butter in the cooker.
Sauté the anise seeds for 10 seconds, stirring constantly.
Add the leeks and sauté for 2 minutes, stirring frequently.
Stir in the celery, stock, and orzo.
Lock the lid in place and over high heat bring to high pressure.
Adjust heat to maintain high pressure and cook for 3 minutes.
Reduce pressure with a quick release method. Remove the lid, tilting it away from you to allow any excess steam to escape.
If the orzo or celery is not quite done, cook over medium heat, uncovered, for another minute or two.
With a slotted spoon, remove about a third of the celery and orzo.
Purée in a food processor or blender, then stir back into the soup.
Reheat if necessary.
Add salt to taste and serve immediately.
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