
Photo Credit
Oksana Mizina/shutterstock
Yield
6 to 8 servings
Category
Course
Preparation Method
Sources
Ingredients
2 cups water
4 cups chopped fresh broccoli (about 1-1/2 pounds)
1 cup chopped carrots
1 rib chopped celery
1/2-1 cup minced onion
6 tablespoons butter or margarine
6 tablespoons flour
3 cups chicken broth
2 cups milk
1 tablespoon minced fresh parsley (or 1 teaspoon dried)
1 teaspoon salt
4 basil leaves, chopped (or 1/2 tsp of dried basil)
3 to 4 thyme sprigs , chopped (or 1/4 tsp dried thyme)
3 to 4 sage leaves, chopped (or 1/4 tsp dried sage)
croutons, for garnish (optional)
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For a gluten-free soup with a milk base, I use mashed potatoes in the broth instead of using flour. The potatoes make the soup thick without the need for flour. Also, I've always used cheese in the broccoli soup.
This sounds delicious but those of us living a low carb lifestyle would appreciate a non-flour / non-cornstarch, keto-friendly option.
I always thought that milk is added at the end of cooking time and you bring it to temperature, then serve. That way it doesn't curdle.
Recipe says "to add broth and milk gradually."
Sounds delicious...I would also use the cooking water, stock and milk. I wouldn't add the broccoli until closer to the end of cooking time...too mushy otherwise.
Comments