Few months back we started broccoli plants from seeds, and now we get to harvest that broccoli from the garden. This is special bc I have never been able to grow broccoli before, and we are beyond excited!!!!
Broccoli and Cheese Soup Recipe: (Instant Pot)
4 cups of Chopped broccoli
3/4 cup of shredded carrots
8 oz block, grated extra sharp cheddar cheese
3 cups broth
1 cup heavy cream
2 tablespoon oil
2 tablespoon butter
1 tablespoon minced garlic
1/4 cup flour
1/2 teaspoon garlic powder
1/2 teaspoon freshly crushed black pepper
pinch of nutmeg
salt to taste
Directions: (instant pot)
Turn on Instant Pot on saute mode (high). When it displays "HOT" add oil, butter. When butter melts, add garlic, saute for 30 seconds. Add flour, saute for 2-3 minutes.
Whisk in broth, making sure there are no lumps in the mixture.
Add broccoli, carrots, garlic powder, nutmeg. Mix well. Cover the Instant pot and lock the lid. Make sure valve is in "sealing". Note: Using a cheese grater, fine grate nutmeg couple of time.
Set Instant Pot on Manual/Pressure Cook mode (high) for 0 minutes. Let pressure release naturally, around 5 minutes.
Note: "ZERO" minutes is Correct!
After 5 minutes, move the valve to "venting", carefully open the lid. Set Instant Pot to saute mode (high), let the soup come to a gentle boil. Turn off Instant Pot.
Add cream, cheddar cheese, crushed black pepper, mix well. Let the cheese melt completely, around 5 minutes. Adjust the seasoning - salt & pepper to taste.
Ladle into bowl and garnish with some extra cheese and serve!