Cream of Broccoli Soup
Creamy and fresh this soup is perfect for a brunch or lunch. Serve with a fresh tossed salad.
2 cups of lightly steamed broccoli, chopped into very small pieces
3 tablespoons olive oil
3 tablespoon all-purpose gluten-free flour
4 cups gluten-free chicken broth (Check label for allergens!)
2 cups milk
1/4 teaspoon nutmeg
¼ teaspoon cinnamon
1 teaspoon salt
1 teaspoon black pepper
1 ½ teaspoon honey
Heat the olive oil in a pot over medium heat and add the gluten-free flour. Stir to make a roux – about 3 minutes. Stirring continually, add 2 cups of the chicken broth to thicken up the sauce. Add remaining broth and milk, and bring to a slow simmer.
Add broccoli and continue to simmer another 10-15 minutes. Add nutmeg, cinnamon, salt & pepper and honey.
Note: If you like a creamier soup, add an additional tablespoon or two of gluten-free flour with a small amount of the soup broth. Whish well and add back into the saucepan and mix well.
Continue to simmer for another 15 minutes. Serve piping hot.