Base Ingredients:
I BUNCH of BROCCOLI = stem, flourettes, leaves (I like a thicker soup so I do 1 head and the stalks of a second)
2 Stalks of CELERY
1 Medium ONION or 2-3 SHALLOTS depending on size
STEP 1:
Roughly chop the ingredients and add to a pot.
Add 2 cups of water.
Cover and bring to a boil for 10 minutes.
After boiling, the tender greens can be blended. Use an immersion blender, blender, or food processor.
NOTE: If you use a VITAMIX you need to let cool before you add to the VITAMIX...the heat of the ingredients will stall the motor. It is worth it to wait if you have the patience! The texture does turn out SILKY!
STEP 2:
If you used an immersion blender you need to remove the broccoli mixture from the pan for this next step. You can TEMPORARILY place it in the serving container...it can return to there after the final step.
Add 2 TBSP butter (no salt) OR use Flax option to make this vegan
ADD 2 TBSP Flour (I use Bob's Red Mill Quinoa Flour to add protein. Stick with any Gluten Free Flour to keep the recipe Gluten Free)
Heat pot to medium
Stir to combine as butter melts...
Add 2 cups vegetable or chicken broth...low sodium is best
Stir to combine...until flour mixture is combined in broth
Bring to a rolling boil for 2 minutes or so...continuing to stir
STEP 3: Return broccoli mixture to the pot. Stir. Add 1/3 cup of milk of your choice.
STEP 4: Sprinkle Nutmeg on top or Sesame Seeds.
Serve:
Soup + Salad or Sandwich
Soup + Crackers (and cheese)
Soup + Gluten Free Crackers (I prefer Crunchmaster) or a Gluten Free Roll (Schar is a great brand)
TIPS:
For a thicker soup...add more broccoli
For a thinner soup...add more than 2 cups of broth...start with increasing by 1/2 cup increments till you find your favorite consistency
