Smoky Creamy Cauliflower Soup with Half

Serves 10 in about 16 minutes. The pressure cooker brings celery and smoked gouda cheese together.

Ingredients

• 2 tbsp olive oil
• 2 tbsp butter
• 1 yellow onion chopped
• 1 cup celery chopped
• 5 garlic cloves chopped
• ¼ cup all purpose flour
• 3 cups chicken or vegetable broth low sodium
• 1 tsp kosher salt
• ½ tsp black pepper
• ⅛ tsp nutmeg
• 1 2lb head of cauliflower chopped in large chunks
• 1 ¼ cup smoked gouda cheese (or smoked cheddar) shredded, about 5oz
• ½ cup half and half (or milk or almondmilk)

Method

1. Set pressure cooker to Sauté (or browning) mode. When the pot gets hot, add the olive oil and butter.
2. Tip in the onion and celery and sauté until vegetables start to become translucent.
3. Stir in the garlic and cook for a instant.
4. Scatter the flour on the vegetables and stir (they will become thick from the paste that is formed). Simmer for just about 20 seconds to get the raw flavor out of the flour.
5. Mix in the broth.
6. Tip in salt, pepper, and nutmeg.
7. Tip in cauliflower. Mix well.
8. Set the lid on the pressure cooker and set the steam release knob to the Sealing position.
9. Press the Manual (or Pressure Cook) button and then the + or - button to choose 6 minutes.
10. When cooking cycle ends, let the pot naturally release the pressure for 10 minutes. Then manually release the remaining pressure, gradually at first.
11. Use an immersion blender (or transfer to a blender or food processor in batches, very carefully!) to puree the soup.
12. Tip in the shredded smoked cheese to the soup and stir until melted.
13. Mix in the half and half. Taste soup and adjust salt if needed.
14. Plate hot!

More instant pot ideas are in the instant pot collection.