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
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