white potato, 1 about 6 oz.
cauliflower, 1 head
small yellow onion, 1, chopped
butter, 1 tbsp
low-sodium Vegetable or chicken broth, 5 cups
salt
madras curry powder, 1 ½ tsp
Spicy Croutons (page 98 of the cookbook) for garnish
Peel the potato and cut it into 1-inch pieces. Remove any leaves from the cauliflower and cut out the core; chop the remaining cauliflower into 1-inch pieces.
In the pressure cooker pot, sauté the onion in the butter until softened, about 2 minutes. Add the broth, potato, cauliflower, and ½ teaspoon salt. If using an electric pressure cooker, switch off the sauté function.
Lock the lid into place and cook on high pressure for 5 minutes. Quick-release the steam (instructions included in the book). When the pressure valve drops, remove the lid, tilting it away from your face to allow residue steam to escape.
Stir the curry powder into the soup. Let the soup stand until no longer steaming hot, then puree it in batches in a blender (or with an immersion blender directly in the pot) until very smooth. Return the pureed soup to the pot and season to taste with salt; reheat if necessary. Ladle into bowls, top with the croutons, and serve right away.
Notes: The croutons are a great contrast; however, the recipe won’t fail if you skip that part or use something else. Also, if you make this recipe and you don’t have a pressure cooker yet, just chop the cauliflower into smaller pieces. Better yet, go get a pressure cooker first. A mid-sized, mid-priced model will become an essential part of your kitchen!
So grab a copy of “The Pressure Cooker Cookbook” and try a new recipe. Invite someone over to share it with you: it’s time to Cook! Eat! And Laugh! You don’t need fois gras or truffles on your table to have a great time and feast on fabulous food
Copyright 2012. Recipe quoted by permission, Wheldon Owen. All Rights Reserved.