Taxi's Cabbage and Blue Cheese Soup in the Pressure Cooker
This creamy cabbage and blue cheese soup made in the pressure cooker combines rich flavors of tender cabbage, buttery onion, aromatic caraway, and tangy blue cheese for the perfect weeknight comfort dish.
Equipment
- 1 Pressure cooker large size
Ingredients
Main Ingredients
- ¼ cup butter for rich creamy base
- 1 onion chopped fine
- 1 bay leaf
- 1 head cabbage cored and shredded
- ½ tablespoon caraway seed
- 3 ½ cups chicken stock
- 4 ounces blue cheese crumbled
- 2 cups heavy cream
- white pepper a pinch
- ½ tablespoon dry sherry
Instructions
Instructions
- First, you gotta melt the butter in the pressure cooker over medium heat. Watch it foam a bit then settle.
- Next toss in the chopped onion and bay leaf. Sauté them till onions go all soft and translucent, about 5 minutes.
- Then stir in shredded cabbage with caraway seeds. Give it another 5 minutes to soften just a little, stir around so nothing burns.
- Pour in chicken stock, raise the heat to bring it just to a boil. The float valve should start to bounce soon.
- Once you see that float valve, switch to low heat, seal the lid and cook under pressure for about 15 minutes. This slow release time helps keep the cabbage tender without getting mushy.
- Open the lid carefully. Stir in crumbled blue cheese until it melts smooth into that broth depth. It’s getting creamy now.
- Pour in heavy cream, season with white pepper, then splash in dry sherry. Stir gently and warm through without boiling, then remove the bay leaf and you’re ready to eat.
Notes
Leftovers keep well in the fridge for up to 4 days or can be frozen in single portions. Reheat gently on low to retain that creamy texture. Great for lunches too!