This soup is adapted from Soup Makes the Meal. The original recipe was a Cheesy Potato and Cauliflower Chowder. It is delicious, but uses 5 tbs of butter, 3/4 lb. of cheese and 2 cups of half-and-half, along with the wheat flour. Talk about a fat bomb. Delicious of course, with all that fat. So, I have reduced the fat, changed the flour, put the cheese on top where I can taste it and of course changed the vegetable to broccoli. I guess it’s not really the same soup at all, but that’s what happens in my kitchen. The recipes and end results are often dependent on the pantry, the contents of the fridge, my mood (and the alignment of the moon and the stars). Making soup is not rocket science, nor does it require the careful precision and measuring that baking does. That must be why we eat a lot of soup around here.
The Chebe breadsticks were the result of my pantry clean-out when I unearthed a sack of Chebe Focaccia mix(okay, it fell out of the cupboard into a bowl of pancake batter which inspired the pantry clean-out). They were a hit with the crew. The secret to Chebe is to make it small and get it brown or the inside is too gooey and weird. So breadsticks were the answer.
Broccoli Potato Soup
2tbs butter
2tbs sweet rice flour
4 cups chicken broth(or vegetable or I used turkey from Thanksgiving bird)
2 cups peeled diced potatoes
2 1/2cups broccoli florets
salt and pepper to taste
2 cups low fat milk(or substitute)
grated cheese to top soup
Simmer potatoes in the broth until partially done then add the broccoli. While that is cooking
melt butter in another small saucepan and add flour, make a roux by stirring two minutes, then add the milk and whisk until it comes to a boil. Reduce heat to medium low and simmer gently about a minute until it starts to thicken. When the broccoli and potatoes are tender add the white sauce and simmer gently. If you like a less chunky soup, you can use a food processor or boat motor to pulverize some of the veggie chunks, just leave some broccoli unprocessed to make it look pretty.
Top with cheese and serve.
There are plenty of good “cream of” soup recipes out there. Just know you can use rice flour as the thickener and reduce the fat or change out the vegetables like I did.
I just found your two blogs via “Nostalgia at the Stone House”…..I too need to eat “Gluten Free” since I have the allergy….but am not a “Celiac”…I have the DNA for it though.
I DO however have that rotten “R.A.”
So…long story short….I did eat Gluten Free for about 6 months but slid back to the other life.
I am planning on “getting back on track” with the eating soon.
I will be checking out your recipes….this one sound FAB!
That is a huge issue….for me…..busy life and a lack of creativity in cooking.
So it was easier for me to “cheat”..but I know this has not helped the R.A.
I will go back through your older posts and see what all you have here. HA!
We are orginally from the Midwest as well…not far from Omaha but are now in the South where the food is all very wonderful.
HA!
Thanks,
Joyce
Joyce
Isn’t Niki’s blog a beautiful, peaceful place to visit. I bought her book for a bigger dose of Nostalgia. My daughter can tell if I cheat. Within 24 hours of one slice of real bread, my hands start to swell. I made myself sick in Britain sampling the scones. . .Never again. Not worth it. Wendy