Cream of broccoli soup for the Salente Cuco


  • 1 spoonful of olive oil
  • 1 white onion, roughly chopped
  • 500 g broccoli, roughly chopped
  • 3 medium-sized potatoes, roughly chopped
  • 4 cups (1 l) of vegetable broth
  • 2 teaspoonfuls of salt
  • 2 cloves garlic, minced
  • 1 cup (250 ml) of whole milk
  • 1 teaspoonful of Dijon mustard


Preheat the pot by turning on the Sauté programme. Add the olive oil and onion and sauté. Add broccoli, potatoes and salt. Mix well and add the vegetable broth. Close the pressure lid. Cook for 5 minutes at high pressure – Soup programme. Once the time has elapsed, open the pressure cooker: release pressure through the valve. Add the garlic, mustard and milk. Mix with a hand blender and serve.