Pressure-cooker caramelized sweet potato soup

Adapted from the Modernist Cuisine recipe, this is a complex and delicious cream soup.

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Name: Pressure-cooker caramelized sweet potato soup
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Modernist
Ingredients: 150 grams sweet onion thinly sliced; 3 sweet potatoes about 1.5 lb total; 4 lime leaves crushed; 2.75 cups water; 4 oz butter preferably unsalted; 2.5 grams baking soda; salt to taste

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INGREDIENTS

150 grams sweet onion ; thinly sliced
3 sweet potatoes ; about 1.5 lb total
4 lime leaves ; crushed
2.75 cups water
4 oz butter ; preferably unsalted
2.5 grams baking soda
salt ; to taste

Servings

INSTRUCTIONS

Saute the sweet onions in the base of a pressure cooker until they turn light golden, about 10 minutes.

Add the water and sweet potato trimmings, and pressure cook at a gauge pressure of 1 bar/15 psi for 25 minutes. Start timing when full pressure is reached.

Let the cooker cool and open it. Strain the stock through a fine sieve and discard the solids.

Add lime leaves to the stock allow to infuse for about 15 minutes.

Melt the butter in the base of the pressure cooker.

Add the sweet potatoes, salt, and baking soda. stir to combine.

(Remove the lime leaves from the stock.)

Pressure cook at 15 psi for 20 minutes. Depressurize the cooker quickly.

Blend the caramelized sweet potatoes with a small amount of the sweet potato stock, adding stock until the desired consistency is reached. Add ground black peppercorns and additional salt to taste.

Refer to the original recipe for garnish ideas.

NOTES

Adapted from: http://modernistcuisine.com/2013/12/cooking-under-pressure-pressure-caramelized-sweet-potato-soup/

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Pressure-cooker caramelized sweet potato soup

150 grams sweet onion thinly sliced
3 sweet potatoes about 1.5 lb total
4 lime leaves crushed
2.75 cups water
4 oz butter preferably unsalted
2.5 grams baking soda
 salt to taste

Saute the sweet onions in the base of a pressure cooker until they turn light golden, about 10 minutes.

Add the water and sweet potato trimmings, and pressure cook at a gauge pressure of 1 bar/15 psi for 25 minutes. Start timing when full pressure is reached.

Let the cooker cool and open it. Strain the stock through a fine sieve and discard the solids.

Add lime leaves to the stock allow to infuse for about 15 minutes.

Melt the butter in the base of the pressure cooker.

Add the sweet potatoes, salt, and baking soda. stir to combine.

(Remove the lime leaves from the stock.)

Pressure cook at 15 psi for 20 minutes. Depressurize the cooker quickly.

Blend the caramelized sweet potatoes with a small amount of the sweet potato stock, adding stock until the desired consistency is reached. Add ground black peppercorns and additional salt to taste.
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Refer to the original recipe for garnish ideas.

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Nutrition

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Serving Size: 1 Serving (291g)
Recipe Makes: 4 Servings

Calories: 287
Calories from Fat: 207 (72%)

Amt Per Serving		% DV

	Total Fat 23g	31 %
	Saturated Fat 14.6g	73 %
	Monounsaturated Fat 6g
	Polyunsanturated Fat 0.9g
Cholesterol 61mg		19 %
Sodium 1095.5mg		38 %
Potassium 335.6mg		9 %
Total Carbohydrate 19.6g		6 %
	Dietary Fiber 2.9g	12 %
	Sugars, other 16.7g
Protein 1.8g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 287

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