He wants us to package this and sell it...it’s so easy to make!!
1 lb organic broccoli (approximately 4 regular size large single stalks), cut up into coarse chunks. Leave 2" of the stalks; don't cute them all off!
1 tbsp organic salted butter
1 tbsp garlic olive oil
1 clove fresh garlic, chopped
1 large brown onion, cut up into coarse chop
1 large carrot or 10 baby carrots, cut up
2 tbsp gluten free or regular flour
1/2 cup organic light cream
4 cups low sodium chicken broth
1 tsp JF Universal Salt
Melt butter with garlic olive oil in a large soup pot.
Add garlic and onion and cook on medium-low for 2 minutes, until onion is translucent.
Add carrots and broccoli and cook for another 5 minutes, until onions have some color.
Add flour and cook for 1 minute.
Add cream and combine. Then, add chicken broth and bring to a boil.
Let cook for approximately 15 minutes, until broccoli is fork tender, and remove from heat.
Using an immersion blender, blend the soup until all vegetables are pureed and soup is smooth with a bit of texture for bite.
Season to taste with fresh ground pepper and more JF Universal Salt.
Garnish with your choice of cheddar cheese, bacon or herbs of your choice.
Comfort without the guilt and it's SO filling!