BROCCOLI CHEESE SOUP

Broccoli and mild cheese go well together. Here’s a perfect way to reuse last nights wilted stalks, or choose fresh or frozen broccoli for this 10 minute homerun. HINT: Smash the florets to just barely recognizable when introducing broccoli soup to the squeamish. 

INGREDIENTS 

. cup finely diced onions (frozen work well) 

2 Tbsp. butter 

1 peeled carrot cut up into small bits 

2-3 cups broccoli florets broken into small pieces (frozen or fresh or leftover) 

1 quart chicken or turkey stock 

1 tsp. salt 

Grated pepper 

8 ounces mild cheese (shredded American or Mexican style) 

. cup whole milk (optional) 

HOW-TO 

1. Sauté onions in melted butter in PC for 4-5 minutes 

2. Add broccoli, carrot, salt and stock 

3. Cook under pressure for 5 minutes. Cool PC quickly.

4. Stir in shredded cheese until melted and soup is smooth and silky 

5. Lightly stir in milk (optional) and serve immediately 

6. Add salt and grated pepper to taste 

COMMENTS: This soup screams “success” when made with homemade chicken or turkey broth. Whenever last night’s dinner features chicken parts, cook extra legs, thighs, and wings to make a quart or two of stock from the leftover poultry. (See stock recipe on page ). When choosing a prepared stock, select name brands with low salt content.