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Ingredients
1/4 Cup + 2 Tablespoons butter, divided
1 Onion, diced
1 Carrot, diced
1 Celery stalk, diced
1 Large head of cauliflower, chopped in pieces
1 Teaspoon dried parsley
1 Quart chicken broth
3 Tablespoons flour
1 1/4 Cups whole milk
1 Teaspoons of salt
Sour cream
Instructions
Melt 1/4 cup butter in a pressure cooker over medium heat or use the saut�' setting for electric cookers.
Add the diced onion and stir for 2 to 3 minutes over medium heat until onion starts to soften.
Add chopped carrot and celery and cook about 5 minutes or until veggies are almost tender.
Add the cauliflower pieces, parsley and 1 quart of chicken broth.
Lock pressure cooker lid and bring to low pressure and cook for 3 minutes.
Meanwhile, in a separate pan on the stove melt 2 tablespoons butter; add 3 tablespoons of flour until a soft paste is formed and stir with a whisk for a minute or two until mixture is bubbly.
Slowly pour in milk and whisk well.
Heat mixture until thick and then add 1 teaspoon salt to make a white sauce.
When time is up release pressure naturally for about 10 minutes, then do a quick release.
Add the white sauce to the pressure cooker and let it incorporate and simmer for a few minutes.
Serve the soup hot adding a dollop of sour cream to individual bowls, if desired.