Servings | Prep Time | Cook Time |
8cups | 10minutes | 10minutes |
Servings | Prep Time |
8cups | 10minutes |
Cook Time |
10minutes |
Ingredients
- 1 tbsp Butter
- 1 lb broccoli about 2 crowns with stems
- 1.5 cups onion chopped small
- 1 clove garlic or 1 cube Dorot frozen garlic
- 1 qt chicken bone broth Preheat to near boiling to shorten time to pressurize IPot
- 1 tbsp basil fresh chopped
- 1/2 cup dry white wine *Or use fresh lemon juice
- 1 tsp Salt add according to taste
- 1/2 tsp ground pepper add according to taste
- 1/2 cup light sour cream
- 4 stalks Celery about 1 cup, chopped
- 1 tbsp Parsley chopped fine
- Grated Parmesan Cheese Garnish
Servings: cups
Units:
Ingredients
Servings: cups
Units:
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Instructions
Soup Base
- Cut off stalks (the thick part) from the broccoli, setting aside the florets from the crown. Break the florets into smaller sections; these will be microwaved separately from the main soup.
- Chop the broccoli stalks into small pieces and set them aside. Chop the onion; set aside. Mince the garlic, if using fresh.
- Preheat the IPot on Sauté-High. Once the pot is hot, add the butter and garlic along with the ground pepper. Stir until it begins to brown.
- Add the onion and cook until it browns on the edeges.
- Add the white wine. Cook for about a minute until about half has evaporated off. *If using lemon, skip this step.
- Stir in the parsley, basil, celery, and chopped stalk pieces.
- Add the chicken broth (increase heat if needed) and bring to a boil. Add the remaining salt, the broccoli florets, ground pepper, and the lemon juice.
- Cover the IPot and set to Pressure -- High. Set the timer for 3 minutes. Turn off the "Keep Warm" function.
- Let the soup sit while the Broccoli florets are microwaved.
Blending Steps
- Break the broccoli florets into small sections. Put them in a covered, microwaveable dish with 1/4 cup of water. Microwave them on high for about 4 minutes (900 watts). They should be tender and cooked but still bright green.
- While the florets cook, manually reduce the IPot pressure. Use an immersion blender to smooth the soup base. Taste and adjust seasonings as needed. Shredded Parmesan Cheese and/or garlic croutons are a nice addition.
- Add the florets to the soup base. Blend until smooth. *Note: if using lemon, stir it in now.
- Continue to blend while adding the sour cream. Taste and adjust seasonings again. Serve with grated parmesan cheese.