Pressure Cooker Cauliflower Soup

Printed from healthyfamilycookin.blogspot.com

INGREDIENTS:

1/4 Cup + 2 Tbsp. butter, divided

1 onion, diced

1 carrot, diced

1 stalk celery, diced

1 large head of cauliflower, chopped in pieces

1 tablespoon of parsley, fresh or 1 tsp. dried

1 Quart chicken broth (or use vegetable broth)

3 Tablespoons flour (or 1-1/2 Tbsp. cornstarch)

1-1/4 cups of whole milk

1 teaspoons of salt

Sour Cream

DIRECTIONS:

Melt 1/4 cup butter in a pressure cooker over medium heat (or use the saute' setting for electric cookers). Add the diced onion and stir for 2 to 3 minutes over medium heat until onion starts to soften. Add chopped carrot and celery and cook about 5 minutes or until veggies are almost tender. Then add the cauliflower pieces, parsley and 1 Quart of chicken broth. Lock pressure cooker lid and bring to Low Pressure and cook for 3 minutes. Meanwhile, in a separate pan on the stove melt 2 Tbsp. butter. Then add 3 Tbsp. flour until a soft paste is formed and stir with a whisk for a minute or two until mixture is bubbly. Slowly pour in 1-1/4 Cups milk and whisk well. Heat mixture until thick and then add 1 tsp. salt to make a white sauce. When pressure cooker time is up, let the pressure release naturally for about 5 minutes and then do a quick release. Add the white sauce to the pressure cooker and let it incorporate and simmer for a few minutes. Serve the soup hot, adding a dollop of sour cream to individual bowls, if desired. Serve with a fresh roll or slice of homemade bread.

Recipe Source: healthyfamilycookin.blogspot.com