Creamy Turnip Soup with Croutons Pressure Cooker Recipe

Recipe Category: Pressure-Cooker

Creamy Turnip Soup With Croutons Pressure Cooker Recipe


SERVES 4 – Cooker: 5- to 7-quart – Time: 8 minutes at HIGH pressure


  • ½ baguette, sliced diagonally into ½-inch-thick slices
  • extra virgin olive oil, or olive oil cooking spray, for drizzling.


  • 2 tablespoons unsalted butter
  • 1 large white onion, chopped
  • 1¼ pounds firm white turnips, peeled and sliced (4 to 5 turnips)
  • ½ cup dry white wine
  • 1 large or 2 medium russet potatoes, peeled and sliced
  • 4 cups water or vegetable broth
  • salt and freshly ground white pepper, to taste
  • ½ to 1 cup creme fraiche, to taste


  1. Make the croutons
  2. Put a rack in the center of the oven
  3. Preheat the oven to 400° F
  4. Arrange the bread slices on a baking sheet
  5. Drizzle or spray on both sides with olive oil
  6. Bake until golden around the edges, 6 to 8 minutes, turning the slices halfway through the cooking time
  7. In a 5- to 7-quart pressure cooker, melt the butter over medium heat
  8. When it begins to foam, add the onion, reduce the heat to medium-low, and cook, stirring a few times, until it begins to soften, about 2 minutes
  9. Add the turnips and wine; cook until the wine reduces a little, a minute or so
  10. Add the potato and water
  11. Close and lock the lid
  12. Set the burner heat to high
  13. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  14. Set a timer to cook for 8 minutes
  15. Remove the pot from the heat
  16. Open the cooker with the Quick Release method
  17. Be careful of the steam as you remove the lid
  18. Puree the soup in the pot using an immersion blender
  19. Taste for salt and pepper
  20. Stir in the creme fraiche and heat on low to bring back to serving temperature
  21. Serve immediately in bowls, garnished with 2 or 3 of the French bread croutons

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