Cauliflower and Fennel Velouté with Gorgonzola Garnish


With just enough fennel to add a little liquorish flavor without overpowering the whole soup! Making creamy, thick, soups takes just minutes of cooking under pressure. With just 5 minutes of saute and about 5 more of pressure cooking you can have a delicious, elegant soup from idea to table in under 15 minutes!

Cauliflower and Fennel Velouté with Gorgonzola Garnish
 
Author: 
Pressure Cooker Cauliflower and Fennel Velouté
INGREDIENTS
  • 1 Large Cauliflower Head, cut into florets
  • 1 Medium Onion, chopped
  • ½ Fennel Bulb (about the same quantity chopped as the onion)
  • 5 cups or 1¼ lt. Vegetable Stock
  • 4 tbsp. or 60 gr Butter
  • ¼ cup or 60 gr Flour
  • 1 Bay Leaf
  • 4 oz. or 100 gr of Sharp Gorgonzola Cheese (substitute with any Blue Cheese)
  • salt and pepper to taste
  • Olive Oil
  • Equipment:
  • Stick Immersion Blender
INSTRUCTIONS
  1. In the pressure cooker on medium heat, with the top off, and add a swirl of olive oil, the chopped onion, fennel, salt and pepper.
  2. When they have softened, add half of the cauliflower florets.
  3. Brown the florets and stir only once or twice for about 5 minutes.
  4. Then, add one cup of the vegetable stock and use the liquid to scrape all the brown bits off the bottom of the pan and incorporate into the liquid. Add the rest of the cauliflower florets, the rest of the stock, the Bay Leaf.
  5. Close and lock the lid of the pressure cooker. Turn the heat to high. When the pan reaches pressure, lower the flame to minimum heat and count 6 minutes cooking time under pressure. If your pressure cooker has a "low" pressure setting you can count 8-10 minutes cooking time on that setting.
  6. In a separate pan, make a roux by melting equal amounts of the butter and flour together. Keep stirring until they amalgamate and you have a paste. Turn off the heat and set aside.
  7. When the pressure cooking time is up, bring the pressure cooker to the sink, give it a jiggle, pour cold water over the top, and open the pan.
  8. Remove the bay leaf, add the roux, and with a stick blender puree' the contents of the pan. Serve with grated gorgonzola cheese and fennel leaf garnish.

pressure cooked cauliflower soup in fissler pressure cooker step-by-step photos