It’s January. I know most of you are nothing like me, and were probably able to show some small degree of restraint during the holiday season. Sadly, I did not.
I ate all of the breads, and drank all of the wines, and then turned around and ate all of the tamales and drank all of the atoles. Because it would be wrong to not be multi-cultural in my gluttony.
So, while I’m not really one to diet, I do appreciate a thick chowder that delivers all of the flavor and texture without all of the potatoes. Plus, it’s an Instant Pot recipe (though you could do it in a traditional pressure cooker, or in a stockpot) … so it buys you all of the extra minutes to pat yourself on the back about what a good job you did finding a low-carb comfort food.
See for yourself.
- 1 Tb olive oil
- 1 medium head of white cauliflower (or a bag of pre-cut cauliflower florets)
- 2 small red potatoes, cut into chunks
- 6 cups of chicken stock or vegetable broth (purchased for the weeknights, but if making homemade, check out my easy-peasy awesome homemade broths here … you can make them stovetop or in the IP, and they add a lot of flavor)
- 6 cloves of garlic, minced
- 1 large onion, chopped
- 1 cup whole milk
- ½ cup heavy cream
- 2 bay leaves
- 2 tsp Salt and fresh cracked pepper
- 1 medium broccoli crown
- Plus toppings (green onions, chives, sour cream, shredded cheese, ham, bacon bits – whatever makes your parchment paper crinkle 😉 )
- Set your Instant Pot to “Sauté” function (“High” heat and 30 minutes is what it will default to, that works fine). Heat olive oil and add garlic and onion, sautéing until golden. Season with salt and pepper.
- Add 1 cup stock, and scrape brown bits from off the bottom of the pot. Add the cauliflower florets, chopped potatoes, bay leaves, and the rest of the stock.
- Turn off the “Sauté” function (push the “Off” button), put the lid on, and push “Manual” and decrease the time to 3 minutes at high pressure. Yes, three. Make sure your valve is set to seal.
- While the soup cooks, throw your broccoli florets into a glass/ceramic bowl with 3 Tb of water, cover (with a glass/ceramic plate or with saran wrap), and microwave on high for 3 minutes, adding more time in increments of 30 seconds until the broccoli is tender.
- When the cooking time is up, let it sit for an additional 10 minutes without opening the valve or trying to uncover the pot (this is “natural release”). Once those 10 minutes are up, if the pressure is entirely released, go ahead and open it – if it’s not, release the pressure manually.
- Add milk and cream, and use a Cuisinart Smart Stick or other immersion blender to cream the cauliflower and potatoes (watch out for the bay leaves and remove if able). If you don’t have a handheld immersion blender, you can blend in a high-power blender (I love my Vitamix), but do so in very small batches so as not to have the thing explode on you. Remember, large volumes of hot soups in blenders = naughty words on my blog post (and not the good kind).
- Top with chopped broccoli florets, and any other trimmings of your choice. Then, since you were just so very good, proceed to eat all the desserts.
- One-Of-Those-Low-Carb-Baked-Potato-Soups Soup … No, Really. – Sunday
- Warm Mushroom Farro Salad with Eggs – Monday
- Mongolian Beef and Broccoli with Rice – Tuesday, Wednesday
- Baked Zucchini-Sweet Potato-Greens Pancakes with Garlic Tzatziki – Thursday
- The-Best-Freeze-Ahead-Soup-Known-To-Man – Friday, Saturday