Try this Cheesy Cauliflower Soup with Bacon recipe
- 2 cups chicken broth
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon sea salt
- 1 cup heavy cream
- garnish
- chopped scallions
- 2 heads cauliflower (greens/core removed)
- 4 ounces brown onion
- 1/4 small red pepper ( stem/seeds removed)
- 1 small jalapeno pepper ( stem/seeds removed)
- 2 cloves fresh garlic
- 1 teaspoon sambal oelek ground chili paste (or tiny piece of
- 1/2 teaspoon ground mustard seed
- 2 cups sharp cheddar cheese ( freshly shredded)
- 3/4 cup monterey jack cheese (or oaxaca freshly shredded)
- crumbled crispy bacon
- Carbohydrate 2.29586556953254 g
- Cholesterol 166.919166683978 mg
- Fat 34.5503106790419 g
- Fiber 0.541084792774377 g
- Protein 38.6801461682924 g
- Saturated Fat 11.1109469916998 g
- Serving Size 1 1 cup (236g)
- Sodium 296.584271423913 mg
- Sugar 1.75478077675816 g
- Trans Fat 2.82737151128598 g
- Calories 483 calories
Step-by-step
- Remove leaves and core of Cauliflower and place into pressure cooker cooking pot.
- Add onion, red pepper, jalapeno, habanero (or Sambal Oelek), garlic, salt, pepper and ground mustard.
- Pour in chicken broth and heavy cream.
- Lock on lid and close pressure valve. Cook at high pressure for 5 minutes. When Beep sounds, wait 5 minutes and then release the rest of the pressure.
- Open lid and use an immersion blender to blend the soup to your desired consistency.
- Dump in cheese and stir until melted. Enjoy with a garnish of crispy bacon and scallions.
Evaluating Soup Consistency and Doneness
Operating under a strict thirty-minute total window requires utilizing a pressure cooker to soften dense brassicas rapidly. High pressure forces moisture into the cellular walls of the cauliflower florets within five minutes, collapsing them efficiently. Assess doneness visually inside the pot before blending. The vegetable pieces must yield entirely to the tines of a fork without resistance. Insert an immersion blender directly into the hot liquid and pulse until smooth. Avoid over-blending if a slightly rustic mouthfeel is preferred. Stir the sharp cheddar and Monterey Jack cheeses into the base off direct heat to prevent the dairy solids from separating into oil slicks.
Balancing Richness at the Table
Heavy cream and aged cheeses contribute significant fat content to this dish. Pair portions with crisp, acidic garnishes or a sharp green salad dressed in simple vinaigrette to cut through the density. Acid resets the palate between spoonfuls. Store leftover portions in an airtight container in the refrigerator for up to four days.
