Another of the many dishes Vrghr prepared for his friend this weekend. This soup was inspired by and took a lot of the ingredients from a recipe by Chef John on Food Wishes (YouTube version found here: https://www.youtube.com/watch?v=aiZottYbn2I ), though wuff's version is adapted for Instant Pot, and is a much simpler dish.

But the flavors are FANTASTIC! Wuffy offered his friend a sample of the bowl wuff set up for the photo. And instead of a "sample taste", she finished the entire thing! And Vrghr agrees with that; The soup is rich, thick, creamy, and full flavored. Quite filling despite a mostly veggie base.

It could also be converted to a Vegetarian version (lacto-Veg, as it includes butter and cream), with a substitution of Veggie Broth instead of Chicken Stock base.

Making this in the instant pot locks the flavor into the pot, and makes the prep even more simple and finished results reach the table even faster. Satisfying enough to use as a main dish, or can be a starter for the meal to come. Wuffy recommends smaller portions if used as an appetizer, because this is definitely hearty enough to fill a fur up (especially if you use the cream).

This quick and delicious dish makes 4 nice-sized servings.

INGREDIENTS:
2 large heads Cauliflower, all green leaves removed, chopped
2 Carrots, shredded
2 Shallots, minced
1 TBS minced garlic
2 TBS Salted Butter (Irish butter is great!)
1 TBS Olive Oil
2 C Hot Water + 4 tsp "Better Than Bullion" Chicken (or Veggie) stock base to make a concentrated stock
1/3 C Grated Parmesan (the stuff in the "green cylinder" is okay here)
1/2 tsp ground White Pepper
~1/2 tsp Omnivore Salt (or your favorite seasoned salt) (or more to taste)
~1/3 C Heavy Cream (or more broth)

Instant Pot or other Multi-Cooker

DIRECTIONS:
Using the Better Than Bullion or other chicken (or veggie) stock base, make up 2 Cups of broth, but add 2 additional teaspoons of the stock base to the liquid to get a stronger flavored broth

Set pot to Brown/Saute mode. Add butter and olive oil. Allow the butter to melt and foam. Continue to heat until the butter begins to brown and smells nutty (WATCH IT CLOSELY - Can go from "Brown" to BURNT very quickly!)

Add the Carrots, shallots, and about 1/3 of the chopped cauliflower. Stir to coat, and allow the cauliflower to rest on the bottom and brown slightly on one side for the change in flavor (becomes toasty and nutty)

Stir, then add the remaining cauliflower, the minced garlic, and the concentrated stock

Change the pot from Brown/Saute to Pressure Cook mode. Cover and cook on normal/high for 6 minutes

Do a quick release (vent the steam). Using a stick/immersion blender, blend thoroughly until the soup is very smooth and velvety (about 5-7 minutes). Add white pepper and stir in. Taste for salt and adjust as needed

If soup is too thick, thin with a bit of heavy cream, or more stock (Heavy cream will give additional richness and creamy texture)

Serve in warmed bowls. Garish with a bit of the carrot or a light sprinkle of Cayenne pepper

!DEVOUR!