From "The Great Big Pressure Cooker Book" by Bruce Weinstein & Mark Scarbrough
Buttery, ridiculously creamy cauliflower soup - uses baking soda trick.
- 8 tablespoons (1 stick) unsalted butter, cut into bits
- 1 medium cauliflower head (about 1½ lbs), cored, trimmed, broken into 2-inch pieces
- 1 teaspoon salt
- ¼ teaspoon dried dill
- ⅛ teaspoon grated nutmeg
- ¼ teaspoon baking soda
- 2½ cups vegetable or chicken broth
- Melt butter in pressure cooker on sauté/browning. Stir in cauliflower, salt, caraway, and baking soda until combined. Pour ¼ cup water over everything.
- Lock lid. Cook at high pressure 10 minutes (stovetop) or 15 minutes (electric).
- Quick release.
- Use immersion blender to puree soup in pot, or transfer in batches to blender.
- The baking soda helps break down the cauliflower for an ultra-creamy result.
- Can substitute ½ tsp ground caraway for the dill/nutmeg.
- Serves 6.