gluten free diet
mary

By Mary Frances Pickett

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Cream of Broccoli Soup Recipe

A great Gluten-Free Cream of Broccoli Soup for your family dinner.

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(Serves 4)

  • 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

Instructions

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 right sidebar of my blog.

Cream of Broccoli Soup Recipe 2004-02-23

 

 

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