During the month of February I will be featuring some of my recipes that have recently been on the menu for Gluten Free Suppers. Many of these recipes have not been published at Gluten Free Cooking School before because they are from my childhood or our pre-vegetarian days. And since they contain meat, I don’t have any pictures to share. But in these busy pre-baby and tax season day, I’ve decided to publish them anyway. Enjoy!
Cream of Broccoli Soup
1/4 c water
1 medium onion, chopped
2 cloves garlic, sliced
4 1/2 c chicken or veggie stock
1 1/2 lbs broccoli (frozen or fresh)
1/2 c heavy cream, half & half, or milk
1/2 tsp salt
1/8 tsp black pepper
Cooking Directions: Heat water in a large stockpot on medium-low heat. Add onion and garlic; saute until tender. Add the stock and broccoli and bring to a boil. Reduce to a simmer and cook until the broccoli is tender, 10 – 15 minutes. Puree half of the soup in a blender or food processor and then pour back into the pot. Stir in the cream, salt and pepper and then serve.
Serving Suggestion: Spinach salad topped with chickpeas or sauteed chicken, dried cranberries and honey mustard salad dressing (4 parts mayo; 2 parts mustard; 2 parts honey; 1/2 part lemon juice).
If you’re interested in learning more about the weekly menu plan with shopping list from Gluten Free Suppers, click here.