Kitchen Wisdom Gluten Free Creamy Broccoli Soup Roman Style is delicious and velvety. Gluten and Dairy free, this soup is a great example of how to make a rich and thick soup without the use of flour or cream. I boil potato with the broccoli and then use an emulsion blender to puree the vegetables. The result is a smooth, flavorful and satisfying spring soup. This soup traditionally uses only broccoli and garlic. Some of the whole broccoli is usually reserved and returned to the soup after the rest is pureed. Enjoy a heartier meal by serving this Creamy Broccoli Roman Style soup with slices of garlic infused toast.
Yields 4 large bowls of soup
3 Garlic cloves
1 ½ pounds Broccoli
1 pound Russet or Yukon Gold Potatoes
7 ½ cups fresh or (2 boxes Chicken or Vegetable Broth)
1 tablespoon Lemon Juice
Salt & Pepper to taste
4 pieces gluten free Bread
Peel potato and cut in chunks. Chop broccoli into small pieces & small florets, place both aside.
Bring broth to boil in large pot, add the broccoli, potato & 2 whole peeled garlic cloves. Simmer for 30 minutes. Add the lemon juice.
Puree vegetables using an emulsion blender or food processor. Blend until smooth, add salt and pepper to taste. Place bread in toaster, once toasted Flavor toast with garlic: Slice remaining garlic clove in half. Rub garlic across entire surface of each slice of toast. Slice toast in triangles or strips and place in soup.
To Serve: Ladle soup into soup bowls. Arrange a pleasing view with toast pieces. Sprinkle with fresh milled black pepper.
“Creamy Broccoli Soup Roman Style” by Liz Conforti, Forget What You Know About Wheat(c) 2014
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