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Tuesday, October 19, 2010

Pressure Cooker Broccoli Soup

Broccoli Soup via Pressure Cooker:

Get to know your pressure cooker BEFORE using it!  Read the booklet that came with your appliance or get online and find the manual;  It isn't scary once you get used to it, but you should familiarize yourself with your pressure cooker.  Once you do, you're going to LOVE it!!!

1 head broccoli, coarsely chopped
1 medium yellow onion, finely chopped
3-4 garlic cloves, crushed
white pepper to taste
salt to taste

½ cup grated sharpe cheddar cheese
¼ cup grated parmesan
( can put any cheese in this...I've been known to use swiss,'s always good!)

2 T all purpose flour
2 c 2% or fat free milk (if you don't usually use's the time to try it..what a difference in the taste!)
1-2 T butter, room temp


Place the broccoli, onions, garlic, with a pinch of salt and pepper, in the pressure cooker. Add water (sometimes I add vegetable broth or chicken broth instead of water) to the cooker until it just covers the veggies...but don't go past the "fill-line" on your pressure cooker.

Bring it to pressure and let it cook for 5 mins ~ take the entire pressure cooker off the stovetop and place in the sink (DO NOT REMOVE THE LID) ~ run cold water over the pressure cooker until it normalizes then you can safely remove the lid. What you should have are some seriously mushy veggies!

Now make the Roux; in a saucepan, add the flour and dry roast till flour turns golden brown, taking care not to burn; slowly stir in the butter without clumping; then add the warm milk gradually, while stirring constantly; add half the cheeses and keep stirring; let it simmer till it thickens a bit.

Smach the veggies in the pressure cooker by any means you like; I like the fancy potato ricer! Add the veggies to the sauce from step above, add salt/pepper to taste, let simmer; serve topped with grated cheese.

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