Cream of Broccoli Soup

Nut Free Fish Free Gluten Free 

Creamy and fresh this soup is perfect for a brunch or lunch. Serve with a fresh tossed salad.

2 cups of lightly steamed broccoli, chopped into very small pieces
3 tablespoons olive oil
3 tablespoon all-purpose gluten-free flour
4 cups gluten-free chicken broth (Check label for allergens!)
2 cups milk
1/4 teaspoon nutmeg
¼ teaspoon cinnamon
1 teaspoon salt
1 teaspoon black pepper
1 ½ teaspoon honey

Heat the olive oil in a pot over medium heat and add the gluten-free flour. Stir to make a roux – about 3 minutes. Stirring continually, add 2 cups of the chicken broth to thicken up the sauce.  Add remaining broth and milk, and bring to a slow simmer.

Add broccoli and continue to simmer another 10-15 minutes.  Add nutmeg, cinnamon, salt & pepper and honey.

Note: If you like a creamier soup, add an additional tablespoon or two of gluten-free flour with a small amount of the soup broth. Whish well and add back into the saucepan and mix well.

Continue to simmer for another 15 minutes. Serve piping hot.

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