Broccoli and cheese soup
By Toñi López
Cookware:
5 Qt Titanium Electric pot
Ingredients:
- 160 g small chopped onion or with cone 3
- 150 g carrot, grated large or with cone 2
- 50 g small chopped celery or with cone 3
- 1 L low sodium chicken broth
- 300 g chopped broccoli in little trees
- 225 g potatoes, grated large or with cone 2
- 250 g Cheddar cheese grated or with cone 1
- 350 ml of milk
- 1,5 g ground white pepper
- Salt to taste
Elaboration
- Preheat the 5 Qt Saladmaster Titanium Pot to 120ºuntil the water balls slide down the surface
- Add onions and carrot, sauté until onions are semi transparent
- Add chicken broth, broccoli and pepper
- Remove to combine
- Cover up
- When the valve clicks intensely, reduce the temperature to 90°C
- Simmer 13 to 15 minutes or until broccoli is tender
- Add the grated potatoes and cheese
- Stir until the cheese melts
- Add milk and continue cooking until hot and begin to reduce soup
- Turn off when it reaches the desired texture
Options:
- The soup can also be made in the 5 Qt Saladmaster titanium pot
- To make the soup lighter, replace the cheese with a low calorie, whole milk with skimmed milk and potato with grated sweet potato