RECIPE: This was perfect for a cold night. Rec: Carrot Szechwan soup I used the IP

RECIPE:
B

barb_b

Well-known member
Made this in the Instant pot; 7 min; npr; then used the immersion blender.

Really good. I added sliced scallions as garnish.

Carrot Szechwan Soup

INGREDIENTS

1 medium onion, chopped

1 celery rib, chopped

1 garlic clove, minced

1 teaspoon vegetable oil

1 pound carrots, cut into 1-inch pieces

a 3/4-inch piece fresh gingerroot, peeled and sliced thin

1/8 teaspoon dried hot red pepper flakes

3 cups chicken broth

1 1/2 tablespoons soy sauce

1 1/2 tablespoons creamy peanut butter

1 teaspoon sugar

1 teaspoon Asian sesame oil

1 cup milk

Garnish: 1/4 cup sour cream mixed with 2 tablespoons heavy cream

PREPARATION

In a large heavy saucepan cook onion, celery, and garlic in oil over moderately low heat, stirring, until onion is softened. Add carrots, gingerroot, red pepper flakes, and broth and simmer, covered, until carrots are very tender, about 45 minutes. Stir in remaining ingredients and in a blender purée mixture in batches (use caution when blending hot liquids). Return soup to pan and heat over low heat until hot, being careful not to let boil.

Serve soup drizzled decoratively with sour cream mixture.

https://www.epicurious.com/recipes/food/views/szechwan-carrot-soup-14078

 
for IP: is that 7 minutes on pressure, followed by natural pressure release?

If that's right, I'm starting to get the hang of this IP thingy smileys/smile.gif

 
Not sure about leaving the milk out--this would be a good place to have a can

of evaporated milk on the shelf.
Or you might be able to sub coconut milk in this recipe. It would really change it but would still be delicious, IMO.
I also keep a bottle of shelf stable milk in my pantry, mainly for a time someone drops in for coffee and the only "milk" I have is skim.

 
made this today in the IP

I used a turkey stock instead of chicken because I have several of these in my freezer and they need to get used.

I used the saute setting for the initial step. Then pressure next. I did not wait for natural release. After opening I used the stick blender right in the pot then added the remaining ingredients at the end and again used the saute setting after adding the milk to get it heated through - careful not to boil.

It came out nice. I expect it will be "very nice" next time but in this case I bought this big tin jug of Kadoya Sesame Oil from Japan but the flavor is really strong. It has an almost smoky quality. It kind of overpowered the other flavors so next time I'll either use a different sesame oil or just use a small fraction and maybe cut it with peanut oil since it also has peanut butter.

I also got to wondering if you could substitute Szechwan peppercorns in place of red pepper flakes and I think I will try that next time I make it. Thank you for the recipe recommendation as I will definitely be doing this more.

 
Do you mean even a tsp of sesame oil in the amount of liquid in this overpowered it?

Sesame oil is strong, but that seems really strong. Just curious.

 
actually I doubled the recipe and now I see that I misread it as tablespoons!

 
today I made an alternate of this to accomodate food allergies

can't use: milk, gluten or soy

Not all of this was for the allergies some were just tweaks that I wanted to try and ingredients that I had on hand. So I did this:

- in place of half of the carrots I used sweet potato
- in place of soy sauce I used salt
- in place of red pepper flakes I used Szechwan peppercorns and a few dashes of crystal hot sauce (final result still wasn't as spicy as last time)
-in place of sugar I used honey
-in place of chicken broth I used some pork stock that I had on hand

So without the milk this is not going to be quite as velvety but it was nice. But I wanted to add some texture anyway so I added some crumbled ground beef cooked with just black pepper, and some green onion. Final result was very good. I think I personally would prefer it with the milk but this came out really good on its own and for the ingredients limitations this is a winner. I tripled the recipe and the total amount of ground beef added was minimal. About the equivalent of 1 small hamburger patty. I used three whole green onions sliced very thin. And I was careful not to add too much sesame oil as I did last time.

 
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