Monday, October 14, 2013

Cream of broccoli soup

Fall in Texas has hit! It was drizzly all day today and this soup made a perfect addition to lunch. It stores easily and keeps up to a week in a fridge. From start to finish, recipe takes a little less than 30 minutes!

Cream of broccoli soup 

Serves about 6 servings

* 2 (10.7 oz) frozen broccoli steam bags
* 2 cups chicken broth
* 6T butter
* 3T Brown Rice Flour*
* 5T Corn Starch*
* 4 cups milk
* 1t salt
* 3/4 to 1T pepper
* 2t garlic powder
* 2 cup grated cheese

* This recipe is Gluten free. If you are not GF, you can use regular flour until a thick consistency is reached. It would be about 5T flour.

Steam broccoli and set aside. If steaming in a bag, do not drain bag. Once broccoli is cooled, apply pressure to it or use a mallet to crush broccoli into small pieces.

In a deep saucepan, melt butter. Add in flour and stir. Add milk. Cook until combined and consistency is thick. Stir frequently. Add pepper (to taste), garlic, salt, and cheese. Stir until cheese is melted. Add broth and broccoli. Stir and simmer for 20 minutes.

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