2 tablespoons butter or oil 3 stalks celery -- cut in 1/4" slices 1 package carrots, scrubbed, trimmed, -- cut in 1/4" slices 2 medium apples (*see note) -- peel, core, chop 1 large potato, scrub, halve lengthwise -- cut in 1/4" slices 5 cups water 1/4 cu peanut, cashew, or almond butter 1 teaspoon salt -- or to taste freshly ground black pepper -- to taste grated nutmeg -- to taste serves 6 to 8 *use an apple such as McIntosh Heat the butter in the cooker. Add the celery, carrots, apples, and potato and saute for 1 minute. Stir in the water. Lock the lid in place and over high h eat bring to high pressure. Adjust heat to maintain high pressure, and cook fo r 5 minutes. Reduce pressure with a quick release method. Remove the lid, til ting it away from you to allow any excess steam to escape. Puree the soup in a blender or food processor and blend in the nut butter. Return the soup to the cooker and heat thoroughly. Season to taste with salt, pepper, and nutmeg bef ore serving. Variation: Try crunchy peanut butter for added texture.
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