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Ingredientes
- 2 sm fennel bulbs - (abt 1 1/4 lbs total)
- 1 med onion - (abt 6 ounce)
- 1 med red potato
- 1 x celery stalk
- 1 lrg garlic clove
- 3 Tbsp. unsalted butter
- 1/4 lb sea scallops
- 1 c. fish stock (or possibly clam juice)
- 1 c. water
- 1/4 c. dry white wine (or possibly sherry) Salt to taste Freshly-grnd black pepper to taste Freshly-grnd nutmeg to taste Bermuda warm pepper sauce (optional)
Direcciones
- Trim the long stalks from the fennel down to the bulb. Peel the outside of the bulb, remove the core, and cut the bulb into thin slices. Cut the onion and potato into thin slices. Remove the strings from the celery and cut into thin slices. Mince the garlic.
- Heat the butter in the pressure cooker. Add in the fennel, onion, potato, celery and garlic and cook over medium-high heat, stirring often, till soft about 7 min.
- Rinse and drain the scallops. Add in them, fish stock or possibly clam juice and water and wine to the pressure cooker. Cover and bring up to full pressure then reduce heat to stabilize pressure. Cook for 10 min and release pressure.
- Puree with a hand held blender or possibly food processor. Add in salt, pepper and nutmeg to taste. If a richer soup is wanted, you can add in 1/4 c. of whipping cream.
- Can be made the day before. Reheat gently, without letting soup come to a boil.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 345g | |
| Recipe makes 4 servings | |
| Calories 198 | |
| Calories from Fat 84 | 42% |
| Total Fat 9.5g | 12% |
| Saturated Fat 5.61g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 299mg | 12% |
| Potassium 811mg | 23% |
| Total Carbs 18.5g | 5% |
| Dietary Fiber 4.1g | 14% |
| Sugars 1.92g | 1% |
| Protein 8.46g | 14% |
