This is a Greg Fox recipe, featured in his cookbook, FRESH. I love eating at his restaurant, Row House, whenever I can sneak over to the downtown Topeka area for some of his delightful fare. I’ve already worn out this recipe page in his cookbook since I make this soup all the time for the fam – it’s creamy and filling and can be on the table in about nothing flat. Yes, the whipped cream is fattening, so I often substitute fat free half and half that I thicken with a bit of cornstarch slurry – not as good, but a very close second.
2 – 4 Tbs. unsalted butter
1 bunch scallions, chopped
4 cloves garlic, minced
2 ribs celery, diced small
2 pinches kosher salt
1-2 tsp. granulated sugar
1 tsp. dried dill (can substitute fresh dill, if you choose, 1-2 Tbs.)
2 cups whipping cream (I often substitute fat free half and half, using a cornstarch slurry to thicken with)
In the pot of the PC, melt desired amount of butter; add scallions, garlic and celery and saute over high setting for just a couple minutes. Add salt, sugar, tomatoes and dill; secure lid and choose high setting, then set timer to 5 minutes and pressurize. When timer goes off, use quick release to release pressure from PC. Remove lid and stir in cream. Serve at once or let cool and chill soup to serve at a later time – reheats great!