Cauliflower Cheese and Mustard Soup

I altered a recipe I found from Nigel Slater. Mine serves 2-3 if you use it as the main course.

1/5 slice from block of German bio (organic) butter (50g)
1 red onion sliced thin
3 cloves FRESH soft purple garlic (any garlic will do) minced
2 medium cauliflower, broken into florets
a small potato, sliced relatively thin
1-2 tbsp mustard
1 bio vegetable bouillon cube or homemade chicken or vegetable stock
4 cups water
50g parmesan cheese, diced
50g Emmentaler cheese, diced
2 tbsp Crème fraîche

Melt the butter in the pressure cooker. Add the onion and garlic and fry until soft. Dump the cauliflower in and stir well to coat florets then add potato, mustard, bouillon and water, seal pressure cooker and find a good red wine….(I will blog soon about some excellent sources we found in our neighbourhood).

After about 10min on level II (or cook according to the settings/recommendations of your personal pressure cooker) I removed the soup from heat and released the steam. I threw in cheese chunks and used an immersion blender to blend before adding a little more pepper and a couple tablespoons of Crème fraîche. Nigel recommends frying bread cubes in butter (croutons) and sprinkling them on top (yum) but I forgot and we were hungry….but everything is healthier without gluten, anyway! We grilled steak and zucchini, and this soup was the perfect accompaniment.


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