1 1/2 pounds slender parsnips
3 tablespoons sweet butter — or
oil 2 teaspoons finely minced fresh ginger (up to 3 tsp)
1 tablespoon mild curry powder
4 stalks celery — cut in 1/2″ slices
4 cups vegetable stock or bouillon — or
chicken stock or bouillon 1/2 cup old-fashioned rolled oats
salt — to taste 1/2 cup heavy cream — optional
serves 4-6
Peel, trim and cut the parsnips into 1/2-inch slices. Cut large tops into 2-3 chunks. (Your should have about 4 cups of chopped parsnips.) Heat the butter in the pressure cooker. Add the ginger and curry powder, stirr ing constantly for 5 seconds. Add the celery, and stir to coat with the butter . Add the parsnips, stock, oats, and salt to taste, if desired. Lock the lid in place and over high heat bring to high pressure. Adjust heat to maintain hi gh pressure, and cook for 6 minutes. Let the pressure drop naturally or use a quick-release method. (follow manufacturer’s instructions) Remove the lid, til ting it away from you to allow any excess steam to escape. Puree all or part of the soup in a blender or food processor. Reheat, stirring in cream if desired. Adjust seasonings and serve.
Note: Rolled oats add a creamy richness to the soup; if you wish it richer sti ll, stir in a bit of heavy cream just before serving.
Note: For an informal meal, puree half of the soup, leaving some parsnip chunk s intact for texture.
Creamed Variation: the soup becomes more elegant if you puree the whole batch.