Cream of .....

Broccoli soup. In the past I've made some different variations of cream soup. I've tried everything from chicken to onion and in between too. The basic-ness of the recipe lends itself to lots of variety. It's really simple to make and the taste is wonderful. It's great on a cold day and on a warm day you can change up the ingredients. Years ago, I bought one of those hand held blenders that turns everything in its path to mush. The original idea was to make my own baby food. It did the job nicely. Well my baby is not a baby anymore. She eats everything right along with the rest of us. So the hand mixer has changed careers. It has gone on to make smoothies, milk shakes, bread crumbs (they are really nice), and a whole bunch of other things. It's also really wonderful to put into a pan of hot soup and turn it into a nice pulverized blend of good flavors. I really like that because I don't have to pour a hot soup into the blender and risk burning myself or spilling any and wasting that lovely soup. Today's recipe is broccoli but you could use cauliflower, asparagus, carrot or whatever you'd like. I used chicken stock but you can use any stock you prefer. Also, get fresh or good quality frozen vegetables. Use the flowers and not the stems. Stems are fibrous and don't mush well.

Cream of Broccoli Soup

Serves 4
1/2 cup servings

2 cups broccoli florets

1 cup water

3 cups chicken stock, check the label to be sure it contains no wheat.

1 tsp each of the following: onion powder, granulated garlic, sea salt and ground black pepper

1/2 tsp tapioca flour


1. Add liquids and spices to saucepan. Then add florets.
2. Cook over medium heat until fork tender and liquid is reduced (about 1/3 less).
3. Add tapioca flour and stir, cooking 1 minute more.
4.Using your hand blender, pulverize the broccoli until smooth.
5. If you want more creaminess, you can add a touch of cream, almond milk, cashew cream, or sour cream at the end and just stir it in.