We puree this soup and serve it as the main for lunch or as a small appetizer before dinner. Everything is roughly chopped and thrown in the stock pot. Long grain rice (not instant) helps to thicken the soup and keeps it Gluten Free.
Broccoli Cheddar Soup
Ingredients
- 2 TBSP butter 0 CHO
- 1½ cups (200 gr) onion chopped 16.6 CHO
- 1 large head (250 gr) broccoli 10 CHO
- 2 TBSP (24 gr) white rice 19.2 CHO
- 4 cups chicken stock 0 CHO
- ¾ tsp. salt 0 CHO
- ¼ tsp. pepper 0 CHO
- ½ cup (125 ml) heavy cream 0 CHO
- 2 cups (150 gr) Old Cheddar grated and divided 0 CHO
TOTAL CHO 45.8 CHO
- TOTAL WEIGHT 1220 GRAMS
- 45.8 CHO DIVIDED BY 1220 GRAMS = .037 CHO/GRAM
- 1 TBSP = 14 GRAMS (.037 CHO x 14 GRAMS) .518 CHO/TBSP
- ¼ CUP = 4 TBSP (.518 CHO x 4) 2.07 CHO/1/4 CUP
- ¼ CUP = 56 GRAMS
Instructions
- Melt butter in medium saucepan and add chopped onion, broccoli and rice. Cook until onion translucent and broccoli a brighter green color.
- Add chicken stock, salt and pepper. Almost cover pot with lid, bring to a boil. Reduce heat and let simmer for 30 minutes.
- Puree in a blender until smooth, about 30 seconds per batch.
- Return soup to saucepan and re heat. Add 1 cup grated cheese in small handfuls (4-5) and gently stir after each addition until the cheese melts.
- Add cream and warm through but do not boil. Adjust seasoning.
- Serve immediately and pass the remaining 1 cup grated cheese around to add to each cup or bowl. The soup can be made ahead and gently reheated to a simmer.
