Ingredients
1fennel bulb,diced
1small leek,sliced
1bay leaf
½cubevegetable bouillon
2cupswater
1tbspolive oil
2tspParmesan Cheese,grated
Pressure Cooker
Preparation
Combine the fennel, leek, bay leaf, vegetable bouillon, and water in a pressure cooker. Lock the lid of the pressure cooker and bring it up to pressure. Reduce heat to maintain pressure, and cook for 15 minutes.
Remove the cooker from the heat and let the pressure reduce on its own for 5 to 10 minutes. If the pressure cooker does not have a quick-release function, reduce the cooking time slightly as food will continue to cook while pressure releases slowly.
Stir the olive oil into the soup, and sprinkle with Parmesan cheese before serving
