Squash & Carrot Soup
A family classic, adapted to be done in a pressure cooker with a baking soda technique from Modernist Cuisine. The baking soda creates an alkaline environment that promotes caramelization reactions at a lower temperature. Perfect with home baked bread.
| 1 | butternut squash |
| 5–10 | carrots |
| 1 | onion |
| 50 g | butter |
| 200 ml | chicken stock |
| 0.5% | baking soda |
Makes 3 large serves.
- Brown diced onion.
- Cut squash and carrots into roughly 3cm pieces. It’s ok if the carrot is a bit smaller than the squash.
- Add squash, carrots, butter and stock to the onion and mix well.
- Sprinkle in baking soda. Use 0.5% of the weight of the solids, roughly 5 or 6 grams.
- Cook on full pressure for 5–20min.*
- Release pressure and pour off the majority of the liquid.
- Blend with a stick blender, gradually adding back liquid until you get the desired consistency.
* Five minutes is enough to completely cook. I assume the longer they cook for the stronger the caramelized taste would be. Will increase the cook time next time to experiment further.
