I'm a big fan of puréed soups and this sweet potato soup with its beautiful color really shows off what a puréed soup can do.

Sweet Potato and Fennel Soup

  • PREP TIME: 10 m
  • COOK TIME: 8 m
  • TOTAL TIME: 18 m
  • SERVINGS: 6

INGREDIENTS

  • 2 TABLESPOONS butter
  • 1 TABLESPOON olive oil
  • ½ onion chopped (about ½ cup)
  • 1½ bulbs fennel chopped
  • 3 sweet potatoes peeled and chopped (about 6 cups)
  • 4 CUPS water
  • ½ TEASPOON salt or more to taste
  • freshly ground black pepper
  • 3 TABLESPOONS fennel fronds
 

INSTRUCTIONS

  1. Pre-heat the pressure cooker on the BROWN setting.
  2. Add the butter and olive oil and cook the onions and fennel until tender. Add the sweet potatoes and water and lock the lid in place.
  3. Pressure cook on HIGH for 8 minutes.
  4. Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid.
  5. Using an immersion blender, purée the soup until no lumps remain and the soup is smooth. (Alternately, you can use a blender or food processor and purée the soup in batches.) Thin the soup with water until you’ve reached the desired consistency. Add salt and freshly ground black pepper. Serve with a dollop of sour cream and some of the fennel fronds to garnish.
Enjoy, 
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