Fennel Scallop Bisque Soup in Pressure Cooker

Name: Fennel Scallop Bisque Soup in Pressure Cooker
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small fennel bulbs, about 1-1/4 lbs (.6 kg). total; 1 med onion, about 6 oz (168 grm).; 1 med red potato; 1 stalk celery; 1 large clove garlic; 3 tbsp (45 ml) unsalted butter; 1/4 lb (.1 kg). sea scallops; 1 cup (225 ml) fish stock or clam juice; 1 cup (225 ml) of water; 1/4 cup (60 ml) dry white wine or sherry (if I don't have I just leave out); Salt and Pepper to taste; Nutmeg freshly ground; Bermuda Hot Pepper sauce (opt)

Servings: persons

2 small fennel bulbs, about 1-1/4 lbs (.6 kg). total
1 med onion, about 6 oz (168 grm).
1 med red potato
1 stalk celery
1 large clove garlic
3 tbsp (45 ml) unsalted butter
1/4 lb (.1 kg). sea scallops
1 cup (225 ml) fish stock or clam juice
1 cup (225 ml) of water
1/4 cup (60 ml) dry white wine or sherry (if I don't have I just leave out)
Salt and Pepper to taste
Nutmeg freshly ground
Bermuda Hot Pepper sauce (opt)

1
Trim the long stalks from the fennel down to the bulb.
2
Peel the outside of the bulb, remove the core, and cut the bulb into thin slices.
3
Cut the onion and potato into thin slices too.
4
Remove the strings from the celery and cut into thin slices.
5
Mince the garlic.
6
Melt the butter in the pressure cooker.
7
Add the fennel, onion, potato, celery and garlic and cook over med-Hi heat, stirring often, until soft about 7 minutes.
8
Rinse and drain the scallops.
9
Add them, fish stock or clam juice and water and wine to the pressure cooker.
10
Cover and bring up to full pressure then reduce heat to stabilize pressure.
11
Cook for 10 minutes and release pressure.
12
Puree with a hand held blender or food processor.
13
Add salt, pepper and nutmeg to taste.
14
If a richer soup is wanted, you can add 1/4 cup (60 ml) of whipping cream .
15
Can be made the day before.
16
Reheat gently, without letting soup come to a boil.

149

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 small fennel bulbs, about 1-1/4 lbs (.6 kg). total, 1 med onion, about 6 oz (168 grm)., 1 med red potato, 1 stalk celery, and more.

Yes, Fennel Scallop Bisque Soup in Pressure Cooker falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!