Broccoli-Cheese Soup, Creamy

By á-25342

Cream soup made without cream; wild rice cream soup base

Ingredients

• 4 cups unsalted chicken stock, divided
• 1/2 cup uncooked instant brown rice
• 1 cup 1% low-fat milk
• 2 teaspoons extra-virgin olive oil
• 1 cup chopped onion
• 3 garlic cloves, minced
• 1-1/4 lb. broccoli florets, coarsely chopped
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 5 ounces extra-sharp cheddar cheese, shredded and divided
• (about 1-1/4 cups)

Details

Preparation time 45mins
Cooking time 45mins

Preparation

Step 1

1. Combine 2 cups stock and rice in a small saucepan over medium-high heat; bring to a boil. Cover, reduce heat and simmer 25 minutes. Remove from heat; let stand 5 minutes. Place rice mixture in a blender. Blend until smooth.

2. Heat a large saucepan over medium heat, add oil to pan. Add onion, sauté 4 minutes, stirring occasionally. Add garlic; cook 30 seconds. Add broccoli and salt (optional, I found the salt unnecessary), and cook for 5 minutes, stirring frequently, add 2 cups stock; bring to a boil. Reduce heat and simmer just until broccoli is tender. Add rice mixture, simmer 2 minutes, stirring occasionally.

3. Place two cups soup in blender, process until smooth. Return puree to pan. Add pepper and 4 ounces cheese; stir until cheese melts. Serve, top with remaining shredded cheese.

Note: I shortened this recipe by not measuring the onion, broccoli or the cheese. After sautéing the onion and garlic, I put the puree in the pan and heated it slightly; then I added frozen broccoli slightly chopped, cooking until tender, added the cheese skipping returning the 2 cups to the blender.















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