Soupe de chou-fleur à l’Instant Pot (vidéo étape par étape à la fin de la recette)

Ingrédients

• 1 Medium Cauliflower
• 4 strips Bacon
• 1 tbsp Butter
• 1 medium Onion (chopped)
• 1 tbsp Garlic ((minced))
• 1.5 cups Chicken Stock
• 1 bay leaf
• 1 tspn Dried Thyme (or Italian seasoning)
• 1/4 tspn Chili Flakes
• 1/2 cup half and half
• 1 cup sharp Cheddar Cheese
• Salt and pepper to taste

Préparation

1. 1

   Start with browning the bacon. Set Instant Pot to Saute mode. When hot, add bacon pieces. Cook till they are brown and crispy.

2. 2

   Remove bacon from the pot, Keep aside. Get rid of extra bacon fat ( we don't want to overpower the soup with bacon flavor)

3. 3

   Add butter to the pan, followed by chopped onion.

4. 4

   Saute onion until softened. Stir in minced garlic. Cook for another 30 seconds, until the raw smell, is gone.

5. 5

   Add Cauliflower florets. Fry it for a couple of minutes.

6. 6

   When little brown spots start to appear, pour in the stock.

7. 7

   Add bay leaf, thyme. Season it with salt and pepper.

8. 8

   Set Instant Pot to the Manual Mode. Close the lid and let it cook on high for 5 minutes. Then let the pressure release naturally for 10 minutes, followed by a quick release.

9. 9

   When the pressure is completely released, carefully open the lid. Add cream, cheddar cheese, and chili flakes.

10. 10

    Mix everything and smash a few cauliflower florets with the back of the spatula. Adjust seasoning.

11. 11

    While serving sprinkle crisp bacon and more cheese if required.