*  Exported from  MasterCook  *
                   Curried Parsnip 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
 --------  ------------  --------------------------------
    1 1/2  pounds        slender parsnips
    3      tablespoons   sweet butter -- or
    2      teaspoons     finely minced fresh ginger (up to 3 tsp)
    1      tablespoon    mild curry powder
    4      stalks        celery -- cut in 1/2 slices
    4      cups          vegetable stock or bouillon -- or
                         chicken stock or bouillon
      1/2  cup           old-fashioned rolled oats
                         salt -- to taste
      1/2  cup           heavy cream -- optional
 serves 4-6
 Peel, trim and cut the parsnips into 1/2-inch slices.  Cut large tops into 2-3 
 chunks.  (Your should have about 4 cups of chopped parsnips.)
 Heat the butter in the pressure cooker.  Add the ginger and curry powder, stirr
 ing constantly for 5 seconds.  Add the celery, and stir to coat with the butter
 .  Add the parsnips, stock, oats, and salt to taste, if desired.  Lock the lid 
 in place and over high heat bring to high pressure.  Adjust heat to maintain hi
 gh pressure, and cook for 6 minutes.  Let the pressure drop naturally or use a 
 quick-release method. (follow manufacturer’s instructions)  Remove the lid, til
 ting it away from you to allow any excess steam to escape.
 Puree all or part of the soup in a blender or food processor.  Reheat, stirring
  in cream if desired.  Adjust seasonings and serve.
 Note:  Rolled oats add a creamy richness to the soup; if you wish it richer sti
 ll, stir in a bit of heavy cream just before serving.
 Note:  For an informal meal, puree half of the soup, leaving some parsnip chunk
 s intact for texture.
 Creamed Variation: the soup becomes more elegant if you puree the whole batch.
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