Easy Broccoli Soup (gluten free, low sodium)

Easy Broccoli Soup

I used to know only two ways to get broccoli soup: the "right" way, with stock, cream, and a roux, and the canned way.  The canned way will net you a lot of sodium (750mg per "serving" of Campbell's) and a hefty dose of monosodium glutamate. Many restaurants use frozen soups and stocks, so "home made" while dining out can be as chemically-laden as canned. In high school, a great Chef taught me how to make it the right way, and it took all day.

For today's lunch, we had Broccoli Soup, the EASY way, in about an hour, with no cans, stock, or bouillon.

2 medium potatoes
1 pound frozen broccoli
4 cups milk
2 cups water
1/2 tsp "lite" salt, or salt to taste right before serving.
grated cheddar cheese

Pop the broccoli into the microwave for 6 minutes, or cook in a small saucepan.

Meanwhile, peel and thinly slice the potatoes. The thinner you slice them, the sooner your soup will be done. Put the sliced potatoes in a soup pot with the milk and turn the burner on "low."

When the broccoli is cooked, blend it with two cups of water until liquified. Pour the blended broccoli into the soup pot.

Cook on low, with occasional stirring, until the potatoes "melt," thickening the soup. Whisking the soup will speed it along. Season to taste. Garnish each bowl with shredded cheddar.


                                    
This recipe was shared at Gluten-Free Wednesdays,  Fight Back Friday and Sunday Night Soup Night.

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