Instructions In A Large Pressure Cooker/Pan, Melt Butter Along With Oil.
Add The Onions, Cumin And Ginger With Slit Green Chilies And Cook Over Moderately High Heat, Stirring, Until Softened But Not Browned, About 2 To 3 Minutes. Add The Chopped Celery And Cook, Stirring, Until Just Starting To Soften, About 3 Minutes.
Stir In 1 Cup Of Water, Close The Pressure Cooker And Cook On High For 1 To 2 Whistles. Once The Pressure Has Dropped, Strain The Mixture Into A Saucepan.
Remove The Slit Green Chilies And Pieces Of Ginger And Blend The Rest To A Fine Puree.
Transfer The Pureed Onion-Celery Mixture To The Strained Celery Broth, Add 2 Cups Of Water, Season With Salt To Taste And Mix Well.
Add A Pinch Of Sugar, If Needed, To Balance The Flavors. Bring To A Boil On High Heat And Then Simmer On Medium Low For About 5 To 7 Minutes.
Sprinkle Black Pepper Powder; Mix Well And Remove From Heat. Garnish With Chopped Green Onions And Serve Hot With A Dash Of Lemon Juice Or A Drizzle Of Olive Oil.
Notes Once You Remove The Green Chillies And Ginger Pieces, You Can Puree The Soup In The Pan Itself Or In A Food Processor.
Love The Strong Flavors Of Ginger And Chilies, Let Them Stay In The Soup While Blending!
Adjust Spices And Consistency According To Taste And Preference.
