Fagor Cookbook Cookbook - Broccoli Soup

33

BROCCOLI SOUP

Servings: 4 pints

Headspace: 1 inch

Time: 40 minutes / high pressure setting

Ingredients

1 1/2 pounds broccoli whole

1/2 onion peeled and chopped

1-2 garlic cloves peeled and chopped 

2 tablespoons margarine or vegetable oil

1/4 cup uncooked white rice

5 cups vegetable or chicken broth 

Tabasco sauce to taste 

Salt & Pepper to taste

Directions 

Cut broccoli florets from the stalks. Peel stalks and slice into 1-inch pieces. Sauté stalks, 

florets, onions and garlic in the margarine or vegetable oil. In a large saucepan combine the 

sautéed vegetables with rice and broth. Bring to a boil. Lower heat and simmer gently until 

vegetables are very soft. Puree soup in a blender, return to stockpot and add the Tabasco, salt 

and pepper. Bring to a boil. Cook for an additional 5 minutes. Ladle into jars leaving 1 inch of 

headspace. Cap and seal. Place in canner with 2 to 3 inches of hot water. 

Process for 40 minutes / high pressure setting.

Pressure Canning Recipes: SOUPS