Fennel and Scallop Bisque

fennel And scallop Bisque

salt And pepper to Taste nutmeg Freshly Ground
 * 2 Small fennel Bulbs, About 1-1/4 Pounds Total
 * 1 Med onion, About 6 Ounces
 * 1 Med red Potato
 * 1 Stalk celery
 * 1 Large clove Garlic
 * 3 Tbsp unsalted Butter
 * 1/4 Pounds Sea scallops
 * 1 Cup fish Stock or clam Juice
 * 1 Cup of water
 * 1/4 Cup Dry white Wine or sherry

Bermuda hot Pepper Sauce (opt)

Directions

Trim The Long Stalks From The fennel Down to The Bulb. Peel TheOutside of The Bulb, Remove The Core, And Cut The Bulb Into ThinSlices. Cut The onion And potato Into Thin Slices Too. Remove TheStrings From The celery And Cut Into Thin Slices. Mince The garlic.Melt The butter in The Pressure Cooker. Add The fennel, onion, potato, celery And garlic And Cook Over Med-Hi Heat, Stirring Often, UntilSoft About 7 Minutes. Rinse And Drain The scallops. Add Them, FishStock or clam Juice And water And Wine to The Pressure Cooker. CoverAnd Bring up to Full Pressure Then Reduce Heat to Stabilize Pressure.Cook For 10 Minutes And Release Pressure. Puree With a hand HeldBlender or Food Processor. Add salt, pepper And nutmeg to Taste. if aRicher Soup is Wanted, You Can Add 1/4 Cup of whipping Cream .Can be Made The Day Before. Reheat Gently, Without Letting Soup ComeTo a Boil.

contributed by :
* Pressurecookerrecipes Y-Group