• 6d2f35ff17f5aa4d6e0bbcd9e6748487

Chilled Cauliflower Soup

This chilled soup makes a great summer-time appetizer.

Prep
Cook
Serves 8people
Ingredients
2
small heads (2 lb / 900 g) - cauliflower stems and leaves removed, cut into flowerettes of about 11/2 inch (4 cm
1
small (4 oz / 120 g) - onion chopped
2
tsp - salt
11
/2 cups - water
3
cups - milk
1/4
tsp - white pepper
1
cup - heavy cream
2
tsp - chives  chopped
Directions
1.
1 Recipe can be reduced to one-third by reducing all ingredients proportionately.
2.
2 Put cauliflower, onion, salt and water in cooker.
3.
3 Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 2 minutes.
4.
4 Remove cooker from heat. Press finger-tip control/lift went weight lightly to release pressure.
5.
5 Open cooker. Mix the mixture smooth in a blender or mash it through a sieve.
6.
6 Refrigerate until well chilled (approximately 4 hours). Add milk, pepper and cream. Stir. Refrigerate for one hour more. Serve cold, garnished with chives.

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