Sort ingredients
rennick
QR Code
Listen
Pdf
The vegetable chunks should be more or less the same size.
Place them all in a pressure cooker and cover with water (or boil until tender).
Add salt and pepper.
Close the lid and begin cooking over medium high heat.
Once the cooker comes up to pressure, cook 5-7 minutes.
Turn off the heat and let the pot sit for 10-15 minutes, or until the lock releases.
Add a pinch of piment d’espelette if you wish, and use a hand blender to puree the soup.
Or use a blender and puree the soup in batches.
Taste and adjust the seasoning.
Serve with a dollop of crème fraîche (or sour cream) and/or toasted croutons.