Makes:
8 servings
Utensil:
Saladmaster Food Processor
5 Qt./4.7 L Multi-Purpose Oil Core
Contributed By:
Pete Updike
Authorized Saladmaster Dealer
Ingredients
Recipe Description:
Adapted from original recipe by Janet Potts, RD, LD
1
cup
onions, processed, use Cone #3
(160
g)
1
cup
celery, processed, use Cone #3
(100
g)
32
ounces
chicken broth, fat-free
(950
mL)
10
ounces
frozen chopped broccoli, thawed
(284
g)
3⁄4
teaspoon
ground white pepper
(1.5
g)
1 1⁄2
cups
potatoes, strung, use Cone #2
(225
g)
1
cup
reduced-fat pasteurized prepared cheese product
(224
g)
1 1⁄2
cups
1% milk
(350
mL)
Directions:
- Preheat MP5 to 250°C/120°C. When several drops of water sprinkled in roaster skitter and dissipate, add onions and celery. Sauté until onions are clear.
- Add chicken broth, broccoli and pepper. Stir to combine and cover.
- When Vapo-Valve™ clicks, reduce heat to 195°F/90°C and simmer for 10 - 15 minutes or until broccoli is tender.
- Add potatoes and cheese. Stir until cheese is melted.
- Stir in milk and continue to cook until heated through.
Tips:
- May substitute potatoes for 1 ½ cups dry instant potato flakes.
- Soup may also be made in the 5 Qt./4.7 L Roaster.
Directions
Tips
Reviews