Fennel and Scallop Bisque

Description
Contributed by Pressurecookerrecipes Y-Group

Ingredients

 * 2 small fennel bulbs, about 1¼ pounds total
 * 1 medium onion, about 6 ounces
 * 1 medium red potato
 * 1 stalk celery
 * 1 large clove garlic
 * 3 tbsp unsalted butter
 * ¼ pounds sea scallops
 * 1 cup fish stock or clam juice
 * 1 cup of water
 * ¼ cup dry white wine or sherry
 * salt and pepper to taste
 * nutmeg freshly ground
 * Bermuda hot pepper sauce (optional)

Directions

 * 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 ¼ cup of whipping cream.
 * 15) Can be made the day before.
 * 16) Reheat gently, without letting soup come to a boil.