Instructions: Trim the long stalks from the fennel down to the bulb. Peel the outside of the bulb, remove the core, and cut the bulb into thin slices. Cut the onion and potato into thin slices. Remove the strings from the celery and cut into thin slices. Mince the garlic.

Melt the butter in the pressure cooker. Add the fennel, onion, potato, celery and garlic and cook over medium-high heat, stirring often, until soft about 7 minutes.

Rinse and drain the scallops. Add them, fish stock or clam juice and water and wine to the pressure cooker. Cover and bring up to full pressure then reduce heat to stabilize pressure. Cook for 10 minutes and release pressure.

Puree with a hand held blender or food processor. Add salt, pepper and nutmeg to taste. If a richer soup is wanted, you can add 1/4 cup of whipping cream.

Can be made the day before. Reheat gently, without letting soup come to a boil.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.