Broccoli Soup

Broccoli Soup

Broccoli soup is considered "something good" by most of our family. The veggie hater doesn't like it, and once again my husband will bring out the "soup is not a meal" argument. But the ones who do like it really like it a lot. So broccoli soup stays on our frequent meal list.

Broccoli Soup
1 Tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
2 Tablespoons flour
1 potato peeled and diced
3-4 cups chicken broth
1/2 teaspoon Worcestershire sauce
1 (16 ounce) packages chopped frozen broccoli, thawed
1/4 teaspoon freshly grated nutmeg
salt and pepper to taste
Garnish: crackers and cheese

• Heat olive oil over medium heat in a medium sized pot.
• Add the onion and saute until tender about 5 minutes.
• Add the garlic and the flour and cook 1 minute.
• Add the potato, chicken broth, and Worcestershire sauce. Bring to a boil, reduce heat, and simmer for 10 minutes.
• Add the broccoli and simmer 5 more minutes.
• Use a hand mixer or blender to puree the mixture until it is as smooth as you like.
• Season with salt, pepper, and nutmeg.
• Garnish servings with crackers and cheese.

Notes: If you like larger chunks, puree after adding one bag of broccoli; then add the second bag and cook for 5 minutes. To make this gluten free, leave out the flour and add an extra potato to help thicken.