2 Tablespoons butter
1 onion, chopped (1 cup)
1 clove garlic, smashed
1 teaspoon fresh thyme leaves
1 medium head of cauliflower, chopped
salt and freshly ground black pepper
2 cups chicken stock
2 cups grated sharp white Cheddar cheese
4 green onions, sliced on the bias
ground paprika or cayenne pepper, for garnish
1 onion, chopped (1 cup)
1 clove garlic, smashed
1 teaspoon fresh thyme leaves
1 medium head of cauliflower, chopped
salt and freshly ground black pepper
2 cups chicken stock
2 cups grated sharp white Cheddar cheese
4 green onions, sliced on the bias
ground paprika or cayenne pepper, for garnish
Pre-heat the pressure cooker using the SAUTE setting.
Add the butter, onion, garlic and thyme. Cook for 4-5 minutes, stirring occasionally. Add the cauliflower and season with salt and pepper. Pour in the chicken stock and lock the lid in place.
Pressure cook on HIGH for 6 minutes.
Release the pressure using the QUICK-RELEASE method and carefully remove the lid. Puree the soup using an immersion blender. Add the cheese and stir until it has all melted. Season the soup again to taste with salt and pepper. Sprinkle the green onions and paprika on top and serve.
Serves 4
Delicious Under Pressure, Meredith Laurence
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