We recently made up some soups in the pressure cooker. If you don’t have a pressure cooker, you’re missing out. It may be one of the single most useful items we have in the little kitchen. If you catch one on sale, be sure to take advantage! These recipes came from Modernist Cuisine, which seems to be a favourite of ours – especially when it comes to challenging ourselves with new techniques and methods.
I would love to tell you these soups are a labour of love and take hours. They don’t. They taste like they had a lot of thought put into them, but they don’t. They’re simple recipes with minimal ingredients and they pack a major flavour punch!
- Immersion Blender
- Pressure Cooker (at least 5.7 litres)
Caramelized Carrot Soup
- Carrots – 500g
- Unsalted Butter – 133g
- Baking Sode – 3.5g
- Water – 30g
- Carrot Juice (fresh or Boathouse Carrot Juice) – 660g
- Unsalted Butter OR *Carotene Butter – 40g
- *Thyme – 4g (to garnish)
- Peel and quarter carrots. Remove any large cores. Lightly coat with baking soda.
- Melt unsalted butter in pressure cooker.
- Add coated carrots to pressure cooker, mixing with melted butter. Add Water.
- Bring to pressure and cook for 28 minutes at 12 PSI shaking every 7 minutes to ensure carrots do not stick.
- De-pressurize and blend carrots to a puree. Pass through a sieve to a clean pot.
- Pass Carrot Juice (fresh or boathouse) through a sieve into puree and warm.
- *Add Carotene Butter or Unsalted Butter to soup mixing with immersion blender. (We made carotene butter. By we I mean Nick)
- Garnish with Thyme. Serve.
- Replace 5g of carrots with Fresh Ginger Root.
Apple- Parsnip (pictured above)
- Substitute for Carrots:
- 200g Honey Crisp Apples peeled, cored, and cut into 6 cm strips
- 300g Parsnips quartered into 6cm strips with large cores removed.
- Substitute for Carrot Juice:
- 660g Chicken Stock
- Substitute for 40g Carotene Butter or Unsalted Butter
- 40g browned butter
- Garnish with apple peel roll and crowns made of parsnip flowers