KEVIN'S FAVORITE BROCCOLI SOUP
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 C organic light cream
4 C low sodium chicken broth
1 tsp JF Universal Salt
PROCESS:On medium-high heat, melt the butter with garlic olive oil in a large soup pot.
Add the garlic and onion. Cook on medium-low for 2 minutes, until the onion is translucent.
Add the carrots and broccoli. Cook for another 5 minutes, until onions have some color.
Add the flour and cook for 1 minute.
Add cream and mix well. Add chicken broth and bring to a boil.
Let this cook for approximately 15 minutes, until the broccoli is fork tender. Remove from heat.
Using an immersion blender, blend the soup until all of the vegetables are pureed and the 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!