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Soup - Gluten Free Cream of Broccoli Soup Recipe

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This recipe for Soup - Gluten Free Cream of Broccoli Soup, by , is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jenny Casburn
Added: Saturday, October 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Cooked broccoli flowerets either 3 cups fresh broccoli or one 10 ounce package frozen cut broccoli
1 1/2 cups chicken broth
1 tablespoon butter
1/2 tablespoon brown rice flour
1/2 tablespoon corn starch
1/8 teaspoon of salt
Dash of pepper
1 teaspoon snipped fresh thyme OR 1/4 teaspoon dried thyme, crushed.
1 cup milk, half and half, or cream.

Directions:
Directions:
In a blender container or food processor bowl combine the cooked broccoli and 3/4 cup of the chicken broth. Cover and blend or process about 1 minute or until smooth. Set aside.

In a medium saucepan melt butter. Stir in rice flour and cornstarch, thyme, salt and pepper. Add milk/cream all at once. Cook and stir till slightly thickened and bubbly. Cook 1 minute more. Stir in broccoli mixture and remaining broth. Cook and stir till heated through. If necessary, stir in additional milk to make of desired consistency. Season to taste with salt and pepper. Makes about 3 1/2 cups.

Number Of Servings:
Number Of Servings:
3-4
Preparation Time:
Preparation Time:
20 minutes (plus broccoli cooking time)
Personal Notes:
Personal Notes:
I really like this soup so I usually double the recipe. I also typically use a ratio of three quarters cream and 1 quarter milk.

 

 

 

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