Soups come together so quickly and easily in the Instant Pot, I hardly make them any other way. I was making soup for a friend recovering from surgery and wanted to bring over a few varieties. The only requirement was that they were pureed. I knew my Instant Pot Tomato and Roasted Red Pepper Soup would hit the spot, but I needed another idea! I saw a recipe on the Food Network for White Velvet Soup, but wanted to make a few adjustments to the ingredients and knew it would come together more quickly in the Instant Pot. The creamy, velvety texture of this surprisingly healthy soup is fantastic.

Ingredients (serves 6):
2 tablespoons olive oil
1 lb. parsnips, peeled and chopped into 1-inch pieces
2 stalks celery, chopped
1 onion, chopped
2 bulbs fennel, trimmed and chopped into 1-inch pieces
2 teaspoons salt
¼ tsp. black pepper
½ teaspoon fennel seeds
1 bay leaf
4 cups water
½ cup heavy cream
Crispy cooked bacon, chopped, for garnish (optional)

Press sauté on Instant Pot. When display reads “Hot” add olive oil, onion, parsnip and celery. Sauté until vegetables are beginning to soften, 4-6 minutes. Add chopped fennel bulb, salt, pepper, fennel seeds, bay leaf and water. Give it a quick stir and then close the lid. Press “manual” and set timer to 8 minutes. When the timer is done, quick release pressure before opening the lid. Remove bay leaf and blend using an immersion blender. Stir in cream and serve. Enjoy!

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