Pressure Cooked Sweet Potato Soup
Yield
6 - 8 servingsPrep
20 minCook
10 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter, unsalted
or oil |
|
| 1 | each |
onions
finely , chopped |
|
| 3 | each |
celery
thinly, sliced |
|
| 5 | each |
sweet potatoes, or yams
peeled and grated |
|
| 2 | large |
apples, mcintosh
peel, core, grate |
*
|
| 5 | cups |
chicken broth
or vegetable or bouillon |
|
| 1 ½ | teaspoons |
orange zest
grated |
|
| ½ | teaspoon |
salt
or to taste |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter, unsalted
or oil |
|
| 1 | each |
onions
finely , chopped |
|
| 3 | each |
celery
thinly, sliced |
|
| 5 | each |
sweet potatoes, or yams
peeled and grated |
|
| 2 | large |
apples, mcintosh
peel, core, grate |
*
|
| 1.2 | l |
chicken broth
or vegetable or bouillon |
|
| 7.5 | ml |
orange zest
grated |
|
| 2.5 | ml |
salt
or to taste |
|
Directions
Heat the butter in the pressure cooker.
Sauté the onions until soft, about 3 minutes.
Add the celery and grated potatoes and toss to coat with the butter.
Add the grated apples, stock, 1 teaspoon orange zest, and salt.
Lock the lid in place and over high heat bring to high pressure.
Adjust the heat to maintain high pressure, and cook for 4 minutes.
Let the pressure drop naturally or use a quick-release method.
Remove the lid, tilting it away from you to allow any excess steam to escape.
If the soup seems too thin, purée about 1 third of it and stir the purée back into the soup.
Stir in the remaining ½ teaspoon orange zest and salt to taste .
Heat thoroughly before serving.
