Gluten-free, Lactose-free Hearty Broccoli Soup
- 1.5 pounds fresh broccoli
- 2 teaspoons vegetable oil
- 1/3 Cup chopped sweet yellow onion
- 2 quarts chicken or vegetable broth
- 2 teaspoons salt
- 1 teaspoon Tony Chachere’s Spices & Herbs (available in most grocery stores)
- 2 cloves garlic, minced
- 2 Tablespoons cornstarch
- Optional for carnivores: leftover rotisserie chicken carcass*
If using the chicken carcass for additional seasoning, cook it in the broth: bring to a boil, then reduce to medium-low heat and simmer 20 minutes. Allow to cool, then strain off the broth and add enough water to return the capacity to 2 quarts (8 cups). Sift through the carcass and if you find any meat, add it to the broth. Discard bones, gristle, and skin.
In a large stock pot, warm the broth on medium-low heat (3 on a scale of 0-9) while preparing the vegetables.
Chop the onion into 1/4-1/2 inch pieces.
Cut the broccoli stems off close to the crown and then separate the florets into small pieces. Roughly chop the rest of the broccoli stems, then dice in a food processor to about the size of the onions.
Mince the garlic.
Heat oil in a non-stick skillet on medium high (7 on a scale of 0-9) and brown the onions and garlic, then add to the broth with the salt and Tony Chachere’s seasioning.
In the empty skillet, stir-fry the chopped stem pieces for 4 minutes on medium high heat, then add to the broth.
Turn the heat to high (9 on a scale of 0-9) and bring the soup to a boil. Add broccoli florets to the broth, then cover and reduce heat to medium low. Simmer 15 minutes.
If you enjoy a creamier-looking soup, make a roux with 2 Tablespoons of cornstarch and 2 Tablespoons of water or broth that you have cooled to room temperature. Stir in a small bowl until the lumps disappear and then add to the soup.
Serve immediately.
Carlyn Chatfield
*We typically buy a rotisserie chicken every week or two. While it is still warm, I remove some of the breast meat and use that to top a salad right away. I also remove the largest portions of meat from the rest of the breast and thighs to use in chicken tacos, Pad Thai or pasta. Then I boil the carcass for a soup, allowing the remaining meat to fall off into the broth.