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Gluten-Free Cream of Broccoli Soup

by Livestrong_Recipes  |  Oct 8, 2013

Gluten-Free Cream of Broccoli Soup
  1. PREP
  2. 15 m
  • COOK
  • 30 m
  • TOTAL
  • 45 m

This is a tasty and creamy gluten-free of cream of broccoli soup.

INGREDIENTS

SERVES 6

  • 2 tbsp Butter
  • 1 shallot(s)
  • 2 Garlic Clove
  • 1/2 cup Russet Potato
  • 3 cups Broccoli
  • 6 cups Organic Vegetable Broth
  • 1/2 tbsp sea salt
  • 1/4 tsp Ground Black Pepper
  • 1/2 cup coconut milk
  • 1/8 tsp Nutmeg, Freshly Ground
  • 2 tbsp Lemon Juice, Freshly Squeezed

DIRECTIONS

1 Add Salt and freshly ground black pepper to taste.
2 Add Fresh chopped parsley or chives, for garnish and a dash of paprika, for garnish.
3 In a large pot, melt the butter over medium heat and cook the shallots until tender, about 2 to 3 minutes. Add the garlic and potato and toss to coat with butter. Add the broccoli, broth, salt, and pepper and bring to a boil. Reduce the heat to low and cook, covered, until the potato and broccoli are tender, about 15 to 20 minutes.
4 Place half of the soup in a blender, add half of the coconut milk, and puree in a blender or food processor until very smooth. Repeat with remaining soup and creamer. Return the soup to the pot and add nutmeg, lemon juice, and more salt and pepper, if desired. (Or, use an immersion blender to puree the soup.) Bring to serving temperature over medium heat, stirring constantly. Serve hot, garnished with a sprinkle of parsley or chives and a dash of paprika.
5 Plain soy creamers (I prefer Silk soy or So Delicious coconut because they have the fewest ingredients) lend creaminess and pleasant mouth-feel. Add them just before pureeing (to cool down the hot soup in the blender) or just before serving for non-pureed soups. Canned coconut milk also works well.
6 For some soups, pureeing just part of the soup (perhaps one-quarter of it) in a blender and then adding the puree back into the pot will provide just enough thickening. I use this method often with potato soup or bean soup for an extra touch of creaminess. A hand-held, immersion blender is another great tool for pureeing part of the soup as it sits in the pan. An even simpler method is to use a potato masher to mash part of the soup as it sits in the pan, then stir to distribute the pureed portion evenly throughout the soup.
7 Wondering about that old standby, cornstarch? Cornstarch can be used to thicken soups, but it will create a shiny, slightly transparent look that more resembles a sweet dessert sauce than a savory soup. I rarely use it in soups for that reason. Same for arrowroot, although some experts use a little arrowroot to make foods shine just a bit (so they look like they have more fat than they actually do).
8 Finally, you may need to experiment a bit with each of these thickeners to reach the desired effect. Sometimes the success of these techniques varies with the type of recipe. When trying these tips with your own soup recipes, write down what you did in the margins of your recipe or cookbook so you can replicate your successful results again.