Saturday, January 12, 2013

Serious Comfort Food Series - Cream of Broccoli Soup

In honor of this flu and cold season, I'm going to post a series of comfort food recipes.  Often our favorite comfort foods are easy foods from a can, a box, or the freezer section; mac and cheese, any variety of soup, flavored noodle dishes, or frozen bag meals.  Just as often, these "pre-made" meals contain ingredients that are unfriendly or dangerous for those with food allergies. Make these flavor - packed, comfort food recipes and freeze in individual containers for an easy, safe meal when the "sickies" strike your family!

Let's kick off the "Comfort Food Series" with a personal favorite, Cream of Broccoli Soup.  I am going to give you my basic recipe AND the ingredient substitutions to make a dairy-free version that is just as yummy!
The version pictured here is non-dairy! Doesn't it look yummy and creamy?

*This recipe is peanut-free, tree nut-free, dairy-free (if following substitution list), egg-free, fish-free, and shellfish-free. As always, check this ingredient list and your local products to make sure that this recipe is allergy safe for your family and/or friends!

Cream of Broccoli Soup

3 cups potatoes, peeled and cubed
4 medium carrots, sliced
1 large onion, coarsely chopped
32 oz package of frozen broccoli florets
8 Tbsp butter
8 Tbsp flour
8 cups of milk - divided
1 tsp salt
1 tsp ground thyme
1/2 tsp ground nutmeg
1/2 tsp ground black pepper
16 oz. package of shredded cheddar cheese (optional)

1.    Place potatoes, carrots, and onion in a stock pot and cover with water.
2.    Bring to a boil, cover and simmer for about 15 minutes or until the vegetables are    tender.
3.    While the veggies are boiling, cook the broccoli according to the package directions.
4.     In a saucepan, melt the butter. Whisk in flour until smooth to make the roux.
5.    Gradually whisk 2 cups of milk into the roux.
6.    Bring to a boil.  Cook and stir for one minute, then add the salt, thyme, nutmeg and pepper.
7.    Drain the veggie mixture and return it to the stock pot. 
8.    Add the cooked broccoli and 6 cups of milk.
9.    Blend the veggie mixture with an immersion blender until smooth.
10. Whisk in the thickened milk mixture and heat the soup on low until heated through.
* I also add in a 16 oz. package of finely shredded sharp cheddar cheese at this point. Additionally, for texture, add in a package cooked baby broccoli florets. Fresh thyme can be added at this point as well for added fresh flavor!
11. Top with shredded cheese for serving!

Non – Dairy Substitution List:

·         Use dairy free margarine in place of butter (I like Soy-free Earth Balance)

·         Use Soy milk or Flax milk in place of  dairy milk

·         Top with shredded Follow Your Heart Vegan Cheese Alternative (Cheddar)

 As always, from The Allergy Safe Kitchen, I wish you "Good Cooking, and Safe Eating"!

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