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.

INGREDIENTS:

  • 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!!!

Notes:
– 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 

Share

Tags: , , , , , , , , , , , ,

15 Comments

  1. Katy on the 23. Jan, 2011 remarked #

    Beverly Hills salon! I’d never work in Hollywood!

  2. Rich on the 23. Jan, 2011 remarked #

    What do you do with the potatoes. Did not say anything about adding to the pot.

    • patee333 on the 24. Jan, 2011 remarked #

      Ooops! I fixed it. Thanks for pointing it out.

  3. ButterYum on the 24. Jan, 2011 remarked #

    Hi – Nice recipe. My father was born and bred in Scotland, but I don’t recall him ever mentioning cauliflower soup. At any rate, I love it, and your recipe promises to be wonderful. Great photos.

    🙂
    ButterYum

  4. Amina on the 24. Jan, 2011 remarked #

    Sounds like a another yummy recipe. Thanks for posting 🙂

  5. KAY on the 12. Jul, 2011 remarked #

    Hey! You totally know this is a Scottish recipe,
    because it’s so THRRRRRRRRRRIFTY!!!!! ;D

  6. Toni Mick on the 30. Mar, 2012 remarked #

    Patty I am in love with your site!! I have tried quite a few of your recipes since buying my electric pressure cooker 2 months ago. You really helped me become comfortable with it. I have to say the Scottish Cauliflower Soup was to die for!! I did add celery and garlic to it which made it taste more heavenly than the original. Thank you!! Toni

    • Patty on the 30. Mar, 2012 remarked #

      Awww thanks! I’m glad you like it so much!

  7. Jane on the 30. Nov, 2012 remarked #

    I have a family member who cannot eat (white) potatoes. Any thoughts on what I could substitute as she loves cauliflower.

    • Patty on the 03. Dec, 2012 remarked #

      Just use all cauliflower, the soup will just not be as thick and starchy.
      Also, have you heard of Purple Potatoes? Would that work?

  8. Peter on the 23. May, 2014 remarked #

    Made this today, with some minor changes. Did not have any cream so used some coconut cream instead which worked very well, used a swede in place of one potato which worked well also.

    All in all a great soup, especially for a winter’s day here in NZ

  9. Teresa Challender on the 31. May, 2014 remarked #

    Hey! Lovely recipe! But there’s some small error in the website layout that prevented me from Facebook Liking it. It kept thinking I wanted to choose the comment underneath the box to reply to, instead of posting to Facebook. Argh! Still! Love it!

  10. Tim W on the 12. Oct, 2015 remarked #

    Used a small piece of ham, purée in blender in batches. Great flavor and texture! Thanks! Tim

Leave a Comment