Creamy Instant Pot Cauliflower Soup with Rosemary Infused Olive Oil

Creamy Instant Pot Cauliflower Soup with Rosemary Olive Oil

This soup was inspired by a New York Times recipe. I made it in the Instant Pot instead of stovetop, with a few tweaks. I’ve decided that the Instant Pot is a necessary tool for the kitchen, allowing for quick meals and to simplify more complex or multi-course meal preparation. I’ve begun storing leftover soup in 16 ounce-wide-mouth Mason jars, making them easy storage in the refrigerator and an easy grab-and-go for work. Yield 4-5 servings

Inspired by cookingnytimes.com

Ingredients:

FOR THE ROSEMARY OIL:

1 cup olive oil

4 (4-inch) sprigs fresh rosemary

FOR THE SOUP:

2 tablespoons olive oil

1 medium yellow onion, chopped (about 1 cup)

5 garlic, peeled and crushed with the side of a prep knife

2 large bay leaves

4 cups chicken stock

1 medium head cauliflower, cored and broken into florets

1 1/2 teaspoons kosher salt

1 teaspoon black pepper

Freshly grated zest of 1 lemon, for serving

Directions:

Rosemary oil: In a saucepan, combine the olive oil and rosemary sprigs. Cook over low heat for 7-8 minutes, lowering the heat if the oil reaches a full simmer. (Do not let rosemary brown). Pour oil off into a glass container to cool. Discard the rosemary stems from the rosemary oil.

Soup: Heat 2 tablespoons olive oil on the saute setting of Instant Pot. Add the onion, garlic, and bay leaves. Cook, stirring occasionally, until onion is tender and translucent. Turn saute setting off.

Add the stock, cauliflower, salt and pepper, and cover the Instant Pot. Pressure cook 5 minutes on high.  Quick release after the five minutes. Let cool slightly before pureeing.

In two  batches, puree in a blender,  along with 1/4 cup rosemary oil. Season to taste with salt and pepper.

Reheat as necessary.  Garnish each serving with a swirl of the leftover rosemary oil and a sprinkle of lemon zest.