Wednesday, March 19, 2014

Gluten-Free Broccoli Cheddar Soup

A Trustworthy Soup - when Homemade

I've stated it many times, but I'll do so again.

All soups are suspect.

Suspect to have gluten in them, unless you make them yourself or you can verify their gluten-freeness with a label.

I still want soup.

Believe it or not, it still seems to be soup weather out there. Still.

And it was just St. Patrick's Day. This on St. Patrick's Day.

Excuse me, but where is the green?

I don't see any green. I see shoveling. I see cold. I see white.

I don't see any green.

Ah, with all this soup weather, maybe I need to get some green in my soup!

Gluten-Free Broccoli Cheddar Soup

This is so simple. Just give it some time and stirring and you, too, will be in the green!

2 Tbsp butter
2 Tbsp finely chopped onion
2 Tbsp sweet rice flour (or other starchy gluten-free flour, like potato, tapioca or arrowroot)
2 cups beef or chicken broth
1 large stalk broccoli
1/2 cup water
2 12 oz. cans of evaporated milk (not sweetened condensed)
4 oz. sharp white cheddar, shredded
salt and pepper

I started with my large soup pot. This is a one pot soup (but I did use a couple of bowls too). Add cut broccoli florets and water to soup pot and cover. Steam broccoli in the water for 10 - 15 minutes. When the broccoli is soft, use an immersion blender and blend the heck out of that broccoli. Or transfer broccoli and liquid to a food processor and do the same. Set aside in a bowl (or any other container of your choice).

Ah ha! There's some green! No, I did not add any food coloring.

In the same pot, melt the butter and then add the chopped onions. Cook on medium heat, stirring frequently, until onion is translucent and soft.

While the onion is cooking, mix the gluten-free flour and a few tablespoons of evaporated milk in a small bowl. Stir and mix well. Add to cooked onions and continue to cook and stir until thick and bubbly.

Stir in milk and broth, stirring to mix well. Bring just to boiling, then lower temperature to simmer.

Add shredded cheese and blended broccoli to soup pot, stirring frequently. Heat and stir until cheese is melted and incorporated. Add salt and pepper to taste. Serve hot. Serves four.

So simple, yet so satisfying. I really like soup, but I've really had enough of this soupy weather. Enough already!

Soup just makes it a wee bit more tolerable. Even if we are still lacking some green outside!

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