Electric Pressure Cooker Parsnip and Chestnut Soup Recipe
Ingredients
- 4 ounces small diced pancetta
- 1 yellow onion diced
- 3 medium parsnips peeled and sliced
- 1 medium carrot peeled and sliced
- 2 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 4 dashes of red pepper flakes about 1/8 teaspoon
- 1 apple peeled and chopped
- 1 quart chicken or vegetable stock
- olive oil for cooking
Method
- In an electric pressure cooker, add 2 teaspoons olive oil and pancetta, stir. Cook for 4 minutes, until crispy and remove, set aside.
- Add onion to pot and stir. Cook for 2 minutes and add parsnips, carrot and garlic, stir. Cook for 1 minute.
- Add salt, cumin, black pepper and red pepper flakes, stir. Add apple and stir. Pour broth over top and place lid on top.
- Steam for 30 minutes. Remove lid and pureed until smooth.
- Ladle soup into bowls and top with crispy pancetta. Enjoy!