*  Exported from  MasterCook  *
 
                    Nutty Carrot Soup (Pressure Cooked)
 
 Recipe By     : Cooking Under Pressure by Lorna J. Sass; copyrighted 1989
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups And Stocks
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   butter or oil
    3      stalks        celery -- cut in 1/4″ slices
    1      package       carrots, scrubbed, trimmed, -- cut in 1/4″ slices
    2      medium        apples (*see note) -- peel, core, chop
    1      large         potato, scrub, halve lengthwise -- cut in 1/4″ slices
    5      cups          water
      1/4  cu            peanut, cashew, or almond butter
    1      teaspoon      salt -- or to taste
                         freshly ground black pepper -- to taste
                         grated nutmeg -- to taste
 
 serves 6 to 8
 
 *use an apple such as McIntosh
 
 Heat the butter in the cooker.  Add the celery, carrots, apples, and potato and
  saute for 1 minute.  Stir in the water.  Lock the lid in place and over high h
 eat bring to high pressure.  Adjust heat to maintain high pressure, and cook fo
 r 5 minutes.  Reduce pressure with a quick release method.  Remove the lid, til
 ting it away from you to allow any excess steam to escape.  Puree the soup in a
  blender or food processor and blend in the nut butter.  Return the soup to the
  cooker and heat thoroughly.  Season to taste with salt, pepper, and nutmeg bef
 ore serving.
 
 Variation:  Try crunchy peanut butter for added texture.
 
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