This week's recipe is for Creamy Broccoli Soup, from Great Food Fast and it takes 30 minutes, start to finish. It's quite yummy, although I would make a few minor modifications to it next time.
Here is is:
1 tbsp olive oil
1 medium onion, halved and sliced
1/8 tsp nutmeg
4 cups reduced sodium chicken broth (I used vegetable broth)
1/3 cup rolled oats
1 1/2 pounds broccoli, florets separated, stems peeled and cut into 1/2 inch rounds
salt and pepper
1. In a large saucepan, heat the olive oil over medium-low heat. Add onion, cook until softened, 5 minutes. Add the nutmeg and cook until fragrant, 30 seconds.
2. Stir in the broth, 1 1/2 cups water (I would use 1 next time), the oats, and broccoli. Season with salt and pepper. Bring to a boil; reduce heat. Simmer until the broccoli is tender, 5-10 minutes.
3. Puree the soup in batches, and blend with a stick blender, or a regular blender in batches. Return soup to the pot and season with salt and pepper. Serve immediately.
What's that? Oats in soup? Yup. It thickens the soup without adding cream, and you don't see or taste the oats in the finished soup.
We served it with pitas brushed with olive oil and sprinkled with fresh parmesan, and broiled for a couple of minutes. Yum!
Happy Monday! Hope your week is off to a good start.