I’ve been a little busy lately and haven’t found a lot of time to cook at home. We’ve been eating out mostly. Which is bad, bad, bad!!! Bad for the figure, and bad for the pocket book.
Any who, I finally found a little time to cook something up in the pressure cooker that falls under the International Pressure Cooking theme. So this will be our fourth recipe for our little adventure. It’s actually a super duper fast and easy one.
This is a really yummy and hearty soup made with Cauliflower. It’s creamy with just the right punch of flavor. I’m not actually 100% sure if it’s a traditional Scottish recipe, but that’s what the recipe said so I’ll just believe it. I also came to realize I didn’t really know anyone with a Scottish background. I mean, I totally wish I did because for some reason, guys from Scotland are totally drool-worthy HOT! For example, Gerard Butler. Hello Mr. Delicious Goodness! You all know who he is right? Ok, just in case you didn’t. He’s the Phantom from the Phantom of the Opera movie. He’s the Spartan King in 300. He’s the husband in PS I Love You. He’s a total authentic Scotsmen. That accent, that look, that unshaven stubble are to die for, except the cigarette part! So guess what, I’m going to dedicate this soup recipe to him! (As a side note, my little sister who works at a Beverly Hills Hair Salon actually worked on Gerry Butler’s hair a few months ago. AND conversed with him. AND got a $20 tip from him. AND he flirted with her. AND……ok, I’ll stop now.)
Let’s get back to the cooking!
This recipe can definitely be cooked on the stove top in about 30-minutes. I used the pressure cooker and cut the time down to about half. But frankly, I could’ve just used the pressure cooker as a heated pot to cook and not actually use the pressure feature. It would’ve turned out the same. So, technically, the pressure cooker doesn’t always have to be used as a pressure cooker.
Let’s take a look at the ingredients. There’s not that many. It’s pretty darn easy and cheap to make this soup.
- 4 Cups Chicken or Vegetable stock
- 1 large onion ( chopped)
- 8-12 slices bacon ( chopped) / or Chopped Ham
- 4 medium potatoes ( chopped)
- 3 Cups Cauliflower florets
- 1/2 Cup Heavy Cream
- salt and pepper
Press the START button on the pressure cooker to start the Browning feature. Add all the chopped bacon into the cooking pot. Brown the bacon until it’s mostly cooked and crispy to your liking. Drain the fat and reserve a few tablespoons of the bacon for garnish later.
Add the chopped onions to the bacon and brown everything together for about a minute. Turn the pressure cooker Off.
Now add all the chicken or vegetable stock to the pot with the bacon and onions. Add the cauliflower florets and potatoes.
Shut the lid to the pressure cooker and turn it counter-clockwise to lock it in place. Turn the pressure valve to Airtight. Press the Set Pressure Cook Time to 15-minutes and then press START.
When the pressure cooker is finished with the 15-minute cycle, release any pressure and unlock the lid. Set the pressure cooker to Keep Warm. Here comes the fun part. Using a potato masher or a similar tool, gently start mixing and mashing all the contents inside the pot. Add the heavy cream and the salt & pepper to taste. Now, here’s the even better part. If you have a Hand Blender, grab the sucker and put it directly into the pot and turn it on to a medium setting. This will puree all the ingredients into a fine thick tasty soup. You only need to blend it for less than a minute.
That’s it, pretty easy and super quick. Garnish with some crispy bacon bits and chopped parsley. Serve it with some hearty buttery bread or just eat it as is. And then call up Gerry Butler to have him over for dinner!!!
- This recipe can totally become a vegetarian dish if the bacon is omitted and replaced with something like sweet corn.
- I love my little colorful bowl! I bought it for only $3 from TJ Maxx on clearance! hehe