Low-Carb Cooking with Your Instant Pot by Emily Sunwell-Vidaurri & Rudy Vidaurri

Author:Emily Sunwell-Vidaurri & Rudy Vidaurri
Language: eng
Format: epub
Publisher: Page Street Publishing Co.
Published: 2019-06-28T16:00:00+00:00

CREAM OF BROCCOLI SOUP

PREP TIME: 15 MINUTES

COOK TIME: 5 MINUTES

TOTAL TIME: 20 MINUTES

YIELD: 4 TO 6 SERVINGS

This classic soup is known for being rich and simple. It’s one of those soups elegant enough for dinner guests but comforting enough for a quiet evening alone. This version cooks so much quicker than stovetop cream of broccoli soup, coming together in fewer than thirty minutes.

3 tbsp (45 g) grass-fed butter

4 cups (624 g) fresh or frozen broccoli florets

4 cups (960 ml) chicken or vegetable broth

1 tsp sea salt

2 tsp (6 g) granulated garlic

½ tsp dried thyme

½ tsp dried dill

1 cup (240 ml) heavy cream

1 cup (230 g) sour cream, plus more as needed

Add the butter, broccoli, chicken broth, salt, granulated garlic, thyme and dill to the Instant Pot. Stir to combine.

Place the lid on the Instant Pot, making sure the steam-release valve is sealed. Press the Manual button, and set the Instant Pot for 5 minutes.

When the Instant Pot beeps, press Keep Warm/Cancel. Allow the Instant Pot to release its pressure naturally for 5 minutes. Using an oven mitt, open the steam-release valve. If there is any steam left over, allow it to release until the silver dial drops, then carefully open the lid.

Add the heavy cream and sour cream, stirring until they are incorporated.

Carefully pour three-quarters of the soup into a high-powered blender or leave it in the Instant Pot and use an immersion blender, reserving 1 cup (240 ml) of soup and leaving at least 3 inches (8 cm) of space from the top of the blender. Blend on low speed just until the soup is homogenous, about 5 seconds. Transfer the soup to the Instant Pot. Add the reserved soup and stir.

Taste the soup for seasoning and add more salt if you prefer it saltier. Serve the soup immediately as is or topped with a dollop of additional sour cream.

NOTE: If you prefer a completely smooth cream of broccoli soup, do not reserve the 1 cup (240 ml) of the soup—just blend it all.

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