Broccoli Cheddar Soup
, Serves 6
A creamy pressure-cooker soup of broccoli, carrots and sharp cheddar, thickened with a cornstarch slurry.
| 30 g unsalted butter | Seal in pressure cooker | High pressure 4 min, quick release | Sauté, add slurry | Add cream & cheddar | Stir 3-4 min until thick & melted |
| 1 small yellow onion, diced | |||||
| 1 head broccoli, florets chopped very small (about 3 cups) | |||||
| 100 g shredded carrots | |||||
| 945 ml chicken or vegetable broth | |||||
| 1/2 tsp black pepper | |||||
| 1 tsp kosher salt | |||||
| 1/4 tsp crushed red pepper flakes | |||||
| 60 ml cold water | Whisk water & cornstarch | ||||
| 30 g cornstarch | |||||
| 475 ml heavy whipping cream | |||||
| 340 g sharp cheddar, shredded |
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