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Ingredients
- 1 Medium Cauliflower
- 4 strips Bacon
- 1 tbsp Butter
- 1 medium Onion
- 1 tbsp Garlic (minced)
- 2 cups Chicken Stock
- 1 bay leaf
- 1 tsp Dried Thyme
- 1/2 tsp Chili Flakes
- 1/2 cup half and half
- 1 cup sharp Cheddar Cheese
- Salt and pepper to taste
Instructions
- Start with browning the bacon. Set Instant Pot to Saute mode. When hot, add bacon pieces. Cook till they are brown and crispy.
- Remove bacon from the pot, Keep aside. Get rid of extra bacon fat ( we don't want to overpower the soup with bacon flavor)
- Add butter to the pan, followed by chopped onion.
- Saute onion until soften. Stir in minced garlic. Cook for another 30 seconds, until the raw smell, is gone.
- Add Cauliflower florets. Fry it for a couple of minutes.
- When little brown spots start to appear, pour in the stock.
- Add bay leaf, thyme. Season it with salt and pepper.
- 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.
- When the pressure is completely released, carefully open the lid. Add cream, cheddar cheese, and chili flakes.
- Mix everything and smash a few cauliflower florets with the back of the spatula. Adjust seasoning.
- While serving sprinkle crisp bacon and more cheese if required.
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