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 ==
# Trim the long stalks from the fennel down to the bulb.
# Peel the outside of the bulb, remove the core, and cut the bulb into thin slices.
# Cut the onion and potato into thin slices too.
# Remove the strings 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, until soft about 7 minutes.
# Rinse and drain the scallops.
# Add them, fish stock or clam juice and water and wine to the pressure cooker.
# Cover and bring up to full pressure then reduce heat to stabilize pressure.
# Cook for 10 minutes and release pressure.
# Puree with a hand held blender or food processor.
# Add salt, pepper and nutmeg to taste.
# If a richer soup is wanted, you can add ¼ cup of whipping cream.
# Can be made the day before.
# Reheat gently, without letting soup come to a boil.
Category:Fennel Recipes
Category:Fish stock and broth Recipes
Category:Pressure cooker Recipes
Category:Red-skinned potato Recipes
Category:Scallops Recipes
Category:Sherry Recipes
Category:Soup Recipes
Category:White wine Recipes