Allergy-Friendly Broccoli “Cheddar” Soup (Gluten-Free, Dairy-Free, Egg-Free)
Makes 6 Servings
Makes 6 Servings
- 3 Tablespoons olive oil
- ¼ cup grated yellow onion
- 3 Tablespoons fine brown rice flour (plus 1 extra Tablespoon as needed)
- 4 cups chicken broth, or vegetable broth (Kitchen Basics is allergy-friendly)
- ¼ teaspoon ground white pepper
- pinch of nutmeg
- ½ teaspoon salt
- freshly ground black pepper
- 2 cups rice milk
- 3 cups lightly steamed broccoli
- 1 ½ cups Daiya “Cheddar” cheese
- Heat a large heavy pot over medium high heat. Add the olive oil and grated onion. Cook stirring about 2 minutes. Add the brown rice flour, and cook, stirring, about 2 minutes more until lightly golden and aromatic.
- Whisk in 1 cup of the broth. Whisk well to prevent lumping. Add the rest of the broth, a cup at a time, whisking well after each addition.
- Add white pepper, nutmeg, salt, and a couple grindings of fresh pepper. Stir. Bring to a slow boil; reduce to a simmer, and cook, stirring often, about 10 minutes.
- Add rice milk, and cook at a simmer about 5 minutes more.
- Chop broccoli fine and add to pot. Cook 10 minutes until broccoli is very tender. Then, either puree in the pot using a hand blender, or transfer to a blender or food processor, to puree (and return to pot).
- Bring back to a simmer. At this point, you may wish to thicken the soup a bit more (I like a creamier thicker soup). If so, remove about ¼ cup of soup and combine with the remaining tablespoon of rice flour, mixing till smooth. Return to pot, and stir well to combine.
- Add Daiya cheese. Cook, stirring often, at a simmer, until cheese has completely melted. Serve hot!
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