CENTRAL MARKET SEATTLE RECIPES

Steps:

• STOVE TOP DIRECTIONS
• In a large Dutch oven or heavy pot, melt butter over medium heat.
• Add the onion, carrots, celery, garlic and ½ teaspoon salt and sauté until vegetables start to soften, about 5 minutes.
• Sprinkle flour evenly over vegetables and cook, stirring often, for 1 minute.
• Add wine and deglaze the pot (scraping brown bits off the bottom).
• Add the thyme, broth, cauliflower and potatoes, bring the pot to a boil, then reduce heat to simmer, cover and cook for 20 minutes.
• Remove the lid from pot and transfer the cauliflower and 1 cup of the soup to a blender and blend until smooth. Transfer puree back to the pot.
• Add the milk, corn, and smoked salmon and heat through for about 5 minutes.
• Season with remaining salt and freshly ground pepper, to taste.
• Ladle 2 cups of soup into each bowl and top with chives
• INSTANT POT DIRECTIONS 
• Press sauté on the Instant Pot.
• When hot, add the butter.  Once melted, add the onion, carrots, celery, garlic and ½ teaspoon salt and sauté until vegetables start to soften, about 5 minutes.
• Sprinkle flour evenly over vegetables and cook, stirring often, for 1 minute.
• Press cancel. Add the wine and deglaze the pot (scraping brown bits off the bottom).
• Add the thyme, broth, cauliflower and potatoes, seal and switch pot to Manual.
• Cook on high pressure for 10 minutes.
• Quick release, then open when the pressure subsides.
• Transfer the cauliflower and 1 cup of the soup to a blender and blend until smooth. Transfer puree back to the pot.
• Add the milk, corn, and smoked salmon and heat through for about 5 minutes.
• Season with remaining salt and freshly ground pepper, to taste.
• Ladle 2 cups of soup into each bowl and top with chives.