There are some nights you just want an easy filling dinner. There are some nights you look in your refrigerator for any sort of inspiration as to what to whip up for your family? Well....this was one of those nights. Lately, between working hard installing our signs for buisiness and playing hard, my time spent in the kitchen has been limited to say the least. That is the problem with being celiac....it's not like we can buzz over to KFC and grab a chicken bucket with sides. Not that it's the best thing for our bodies, but it certainly DOES taste good and it's quick and easy. As for quick and easy, this soup recipe definitely fits the bill....but lets add one more adjective in the mix. Delish. Which this soup most definitely is.....delish.
Top it with shredded cheddah. Sprinkle on some bacon bits. Dollop with sour cream.
Gluten Free Cream of Broccoli Soup
2 tablespoons butter or olive oil
1 cup diced onions
3 cups chicken broth
1-2 diced celery stalks
8 cups chopped broccoli
3 tablespoons butter
3 tablespoons sweet rice flour
2 cups milk
salt and pepper to taste
Heat olive oil or butter in a large pot on medium heat and add onion and celery. Saute until celery is tender and onion is transluescent. Add the broccoli and broth, cover, and simmer for 10-15 minutes. Meanwhile, in a small saucepan, warm up the butter and whisk in the sweet rice flour. Sprinkle in salt and pepper then slowly stir in the milk whisking constantly until white sauce begins to thicken. Once sauce is thick, remove from heat and set aside. When broccoli is tender, carefully transfer into a blender (you may have to do a couple sets) and lightly blend until soup reaches desired consistency. Pour back into the large pot and slowly stir in white sauce. Simmer an additional 10 minutes on medium/low heat.